Spiced Parsnip Soup with Double Cream
Why this recipe works
- Velvety texture: Parsnips become very soft as they simmer, allowing the soup to blend into a naturally smooth base before the cream is added.
- Gentle depth: Softened onion gives the soup a savoury foundation, while briefly warming the cumin in oil brings out its earthy aroma.
- Simple method: The recipe uses straightforward sautéing, simmering and blending, with seasoning adjusted at the end for control.
Get the most out of this recipe
Texture tips
- For an extra-smooth finish: Blend thoroughly once the parsnips are completely tender, then let the soup settle briefly so trapped air bubbles rise before serving.
- To loosen the soup: Add a little extra vegetable stock gradually after blending until the consistency is as loose as you like.
- Keep the cream silky: After stirring in the double cream, warm the soup gently over low heat rather than boiling it.
Ingredient notes
- Choosing parsnips: Firm, unblemished parsnips give the cleanest flavour and blend more evenly than older, woody roots.
- Cumin’s role: Ground cumin adds warmth without making the soup hot, complementing the sweetness of the parsnips.
- Cream choice: Double cream gives the richest finish; crème fraîche can be used for a tangier, slightly lighter result.
Make-ahead tips
- Make ahead: The soup can be cooked in advance, cooled quickly and refrigerated in a sealed container for up to three days.
- Freezing: Freeze the soup without the bread, then defrost overnight in the fridge before reheating.
- Reheating: Reheat gently in a saucepan, stirring often, until piping hot throughout; add a little stock if the soup has thickened.
Serving ideas
- Serve with bread: Crusty white bread is the classic partner here, giving contrast to the smooth soup and making it more substantial.
- Finish simply: A crack of black pepper or a small swirl of cream adds a clean finishing touch without overpowering the cumin.
Equipment you'll need
Ingredients
Instructions
- Peel the onion and parsnips, then roughly chop them into even pieces so they cook at the same rate. Set a saucepan over medium heat and add the olive oil.
- Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened but not browned. Stir in the cumin and cook for 30 seconds until fragrant.
- Add the parsnips and vegetable stock, then bring to the boil. Reduce to a gentle simmer and cook for 18 to 22 minutes, until the parsnips are very tender when pierced with a knife.
- Take the pan off the heat and blend until completely smooth. Stir in the double cream, then return to a low heat just to warm through; season with the remaining salt and the black pepper to taste.
- Slice the crusty bread and serve alongside the hot soup for dipping. If you like a looser texture, blend in a splash more stock from the pan before serving.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the smoothest finish, blend for a full minute, then let the soup sit for 2 minutes so any bubbles rise before serving.
- Keep the heat low after adding the double cream so it stays silky and does not split.
- If serving to anyone vulnerable, make sure the soup is reheated until piping hot throughout.
Substitutions
- Replace double cream with crème fraîche for a slightly tangier finish; stir it in off the heat.
- Replace ground cumin with curry powder for a warmer, more aromatic spice profile.
Storage
- Refrigerate up to 3 days
- Cool the soup quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat, stirring often, until piping hot; add a splash of vegetable stock if it has thickened. Freeze without the bread, then defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: British
-
recipes.allergens:
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