Parsnip, Carrot & Ginger Soup

I love this warming soup on these Autumn days.  It’s not only filling and nutritious but tasty and inexpensive too,  You can knock it up in next to no time, so why not have a go at one of my families favourite dishes that I cook.

parsnip and carrot


2 Medium Parsnips, peeled and chopped
Depending on size 1-2 medium sized carrots peeled and chopped
1 large onion chopped
2 garlic cloves crushed
1″ piece of ginger, peeled and grated
1 pint of chicken stock, or if vegetarian or vegan use vegetable stock
1 tbsp of butter or if vegan use a substitute
Ground black pepper
1 – 2 tbsp of creme fraiche – if vegan you can leave it out.

In a large heavy based saucepan melt the butter.  Then add the parsnips, carrot, onion, garlic and ginger and stir for a couple of minutes.  Add the stock and a grinding of pepper.  Simmer with a lid on for about 25 minutes until the vegetables are soft.  Place into a liquidiser or hand blend the soup.  If the soup is a little too thick for your liking, then just add a little extra hot water from a kettle.

You can eat the soup as it is, or swirl in some creme fraiche.


Published by

Emily Glancy

Broadcaster, Author, Writer and Business woman Slightly obsessed with food, health, current affairs and travel. Have far too many interests to list, so I will not bore you. Have a Christian faith and a heart to help others when it is in my power to do so. My saying in life is 'You have only failed if you quit... If you don't quit then you have not failed.'

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