Thai Style Parsnip Soup

Thai Style Parsnip Soup

A winter warmer, using parsnip which is now in season in the UK for the coming months. A delicious creamy soup, with flecks or red chilli and a depth of flavour from coconut milk. All the family will love this classic, so give it a go!

Thai Style Parsnip Soup

Prep Time: 15 minutes

Cook Time: 55 minutes

Serving Size: 4-6

Thai Style Parsnip Soup

A quick, wholesome, thick soup full of flavour and a good kick of heat from the red chilli. These thai flavours give the humble parsnip some serious wow factor!


    Using seasonal veg (Autumn,Winter) and organic ingredients:
  • 3 medium parsnips
  • 1 tsp honey
  • olive oil
  • 1 handful coriander
  • 1 red chilli choppped
  • 1/2 can coconut milk
  • Sea salt
  • cracked pepper
  • 1.5 litre boiled water (addition of a stock cube optional)


  1. Begin by roasting the parsnips in the oven in the honey and olive oil until cooked (usually around 30 minutes fan 180 degree).
  2. Once the parsnips are roasted, chop and put into your soup pan with the water, chopped red chilli and seasoning (salt and pepper).
  3. Allow to cook down for 15 minutes, stirring occasionally.
  4. Take off the heat and use a hand liquidiser to smooth soup unit all lumps are gone.
  5. Add the coconut milk and coriander, mix well.
  6. Serve! Yes it really is that easy. Season to taste.
  7. Optional extra, top with oven bake slices of swede or parsnip to add texture.

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