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Site Country: UK Site Name: UK

Cosy, comforting kitchen

It’s the end of October and the end of British Summer Time, although the nights have been closing in noticeably for sometime now. On a cold, rainy day, you head home looking forward to a warm, friendly hug from your kitchen.  In no time, this much-loved family space is full of delicious smells and the sound of happy chatter. Homework and the evening newspaper are spread out on the kitchen table while hands are warmed around beautifully tactile mugs of hot tea. To tide everyone over till suppertime, delicious mouthfuls of warm parsnip & ginger soup (see recipe below) are spooned from a lovely bowl or generous jumbo mug.

Parsnip & Ginger Soup

Serves 4
Cooks in 60 minutes

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 750g parsnips
  • 1 clove garlic, chopped
  • 2cm piece root ginger, peeled and chopped
  • 1.2ltr (2pts) vegetable stock
  • To serve: 3 tbsp crème fraîche and fresh thyme

Before you start, pre-heat a large baking tray in your oven with 1 tablespoon of olive oil (200°c); once to temperature, add all of the parsnips, rolling them in the hot oil and roast for 45 mins.

In the meantime, finely chop your onion, garlic and ginger. Then lightly sauté them in a large pan for 4-5 mins until soft.

Once ready, roughly chop the roasted parsnips and add to the sauté pan along with the vegetable stock. Simmer for 5 mins.

Finally, blend all of the ingredients together until smooth and season to taste. If a little too thick, add a touch more vegetable stock until the desired consistency is reached. Finish with a sprig of fresh thyme, a swirl of crème fraîche and a good chunk of crusty bread to serve.

A simple, delicious soup for any day of the week.

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