Punchy parsnip soup

punchy parsnip soup, dairy-free

It’s all about the roots! Winters equals root vegetables, and as Chritmas approaches the parsnips are filling the supermarket shelves, begging to be used. This soup is super punchy, using curry powder, plus dried chillies ( if you like heat, if not simply leave them out) plus a somewhat surprising but essential dollop of mango chutney to balance the spice and sweet of the curried snips. It might seem unnecessary to roast the parsnips first but it does all a depth of flavour and fuller dimension to the soup. You may think the gloriously crispy roasted parsnips would prevent a silky smooth soup, but once they’ve been immersed in the stock and simmered for a while, they soften nicely and the resulting whizzed up soup will be a smooth, creamy and silky as imaginable.

Perfect garnished with some root veggie crisps.

Punchy Parsnip Soup

(dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

vegan spicy parsnip soup
500g parsnip, topped and tailed and peeled

2 tbsps olive oil

1 onion, roughly chopped

2 tsp curry powder

2 dried chillies ( optional)

1 medium potato, peeled and chopped

700ml vegetable stock

2 tbsps mango chutney

Salt and pepper

  1. Toss the parsnips in 1 tbsp of oil, season and roast for 30 minutes until cooked through
  2. Fry the onion in the oil until golden. Stir in the curry powder and chilli ( if using) and continue to cook for 1 minute. Add the roasted parsnips, potato and atock and simmer until the potato is cooked through.
  3. Whizz up in a liquidizer and add the mango chutney whilst e machine is still running.
  4. Taste and adjust the seasoning or add more chutney if desired.
  5. Serve


Winter Salad with Horseradish Dreessing

Winter may be comfort food time of year, but there is something about these dark, dismal and wintery months that makes me crave fresh, colourful and vibrant salads – a little something to perk up the grey!

I was lucky enough to find a horseradish root in the supermarket last week – I’ve wanted to buy one for ages but rarely see them for sale without going out of my way. Wow, what a flavour burst from such a unassuming parsnip-looking vegetable (is it a vegetable?). Horseradish is clearly best friends with soups and sauces, but I was more keen to find a salad that could carry its flavour. After much thinking and searching, this is the winter salad we ended up with (inspired by this delicious sounding salad by Sprouted Kitchen and also what I had hanging around in the fridge post Christmas).

Roasting the veg is essential for the flavour – we ate ours at room temperature which was lovely, but I reckon warm roasted vegetables would work just as well, if not better. The balsamic and horseradish gives a good twang to the dressing, and don’t be tempted to miss out the pomegranate seeds as the little bursts of sweetness are essential to this dish in my opinion. Who knew Brussels sprouts would work so well in a salad?

Winter Salad with Horseradish Dressing (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


serves 2 (multiply for more)

  • 2 parsnips, peeled and cut into even sized cubes/batons
  • 100g/approx. 10 brussels, halved
  • 10-15 small cauliflower florets
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper
  • 1 tsp sugar or honey
  • 1/2 cup cannellini beans
  • rocket, as much as desired
  • handful of sunflower seeds, toasted
  • handful of pomegranate seeds

for the dressing:

  • 1 tbsp balsamic vinegar
  • 3 tbsps extra virgin olive oil
  • 1 tbsp honey/maple syrup
  • 2 tbsps grated horseradish (or prepared horseradish, to taste)
  • salt and pepper

– Preheat the oven to 200 degrees Centigrade/Gas Mark 6

– Place the sprouts, parsnips and cauliflower in a roasting dish, drizzle with the oil, balsamic, seasoning and honey/sugar and roast for about 30 minutes until golden and cooked through.


– Meanwhile, whisk together the dressing ingredients. Taste and adjust to own preference.

– When the vegetables have roasted, take out of oven and add the Cannellini beans. Toss with 1 tbsp of the dressing and let cool.

– Dress the leaves and vegetables with remaining dressing and arrange on plates.

– Scatter with the pomegranate and sunflower seeds.