Caramelised parsnip soup with horseradish
Serves: 6 for lunch, or 8 as a starter
Prep time: 40 minsTotal time: 
Recipe photograph by Karen Thomas
Caramelised parsnip soup with horseradish
Spending some time caramelising your parsnips results in a much richer, more luxurious soup. This makes a handy lunch if you have vegetarians staying over Christmas, or an easy starter
Serves: 6 for lunch, or 8 as a starter
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
274Kcal
Fat
11gr
Saturates
3gr
Carbs
30gr
Sugars
17gr
Fibre
10gr
Protein
8gr
Salt
1.6gr
Chantelle Nicholson
Chantelle champions veg-forward cooking and is the former chef-owner of Tredwells in London, which was awarded a green Michelin star in 2021. Now she heads up seasonal, zero-waste neighbourhood restaurant All's Well.
See more of Chantelle Nicholson’s recipes
Chantelle Nicholson
Chantelle champions veg-forward cooking and is the former chef-owner of Tredwells in London, which was awarded a green Michelin star in 2021. Now she heads up seasonal, zero-waste neighbourhood restaurant All's Well.
See more of Chantelle Nicholson’s recipes
Ingredients
- 2 tbsp vegetable oil
- 5 large parsnips (about 1.2kg), peeled and cut into 2-3cm dice
- 1 onion, finely sliced
- 1 bay leaf
- 1.2 litres hot vegetable stock (use GF stock if required)
- 400ml whole milk
To serve
- 100g Greek yogurt
- 2 tbsp creamed horseradish
- ½ x 20g pack chives, chopped
- extra-virgin olive oil, for drizzling
Step by step
Get ahead
The soup will keep in the fridge for a couple of days.
- Heat the oil in a large saucepan over a moderate heat. When hot, add the parsnips, season well, and cook until lightly caramelised, about 20 minutes, stirring regularly.
- Add the onion and bay leaf, cover and cook for a further 5 minutes until the onion is soft. Add the vegetable stock, bring to the boil, then reduce the heat and simmer for 20 minutes until the parsnip is tender. Remove the bay leaf, add the milk and blend until very smooth (add a splash more milk to thin slightly if you like). Return to the pan and reheat gently until piping hot. Taste and adjust seasoning if needed.
- Mix the yogurt with the horseradish and most of the chives and swirl a spoonful into each bowl of soup. Scatter with the remaining chives and add a grind of black pepper and a drizzle of oil.
