Parsnip soup is a real winter warmer. This version, with carrots too, is by Clare and Grace from Redditch – their mum, Ruth, a Woman’s Weekly reader, suggested they send it in.

Serves: 4
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy


    • 4tbsp butter, softened
    • 1 large onion, peeled and chopped
    • 450g (15oz) carrots, peeled and chopped
    • 2 large parsnips, peeled and chopped
    • 1 level tbsp freshly grated root ginger
    • 1 level tsp finely grated orange rind
    • 600ml (1 pint) vegetable stock
    • 125ml (4fl oz) single cream
    • Salt and ground black pepper
    • Sprigs of fresh coriander, to garnish


    1. Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
    1. Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
    1. Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish your parsnip soup with a sprig of coriander.

Nutritional information per portion

fat 21.0g saturates 12.0g calories 307(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.