Adan Kendric Jamie Oliver’s Spiced Parsnip Soup is a warming, flavorful dish perfect for cold days. Packed with roasted parsnips and aromatic spices, this soup is rich, creamy, and satisfying. It’s easy to make and ideal for a light meal or starter.
Why This Recipe Is a Must-Try
- Flavor-packed: Combines sweet parsnips with warm spices.
- Healthy and nourishing: Full of wholesome ingredients.
- Simple to make: Requires basic kitchen staples.
- Perfect for meal prep: Freezes and reheats beautifully.
- Customizable: Adjust the spices and toppings to your taste.
What Is Jamie Oliver Spiced Parsnip Soup?
Jamie Oliver’s Spiced Parsnip Soup is a creamy soup made with roasted parsnips, onions, and a blend of aromatic spices like cumin and coriander. It’s a comforting dish with a velvety texture and bold flavor.
Jamie Oliver Spiced Parsnip Soup Ingredients
- 500g (1 lb) parsnips, peeled and chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili flakes (optional)
- 1 liter (4 cups) vegetable stock
- 200ml (3/4 cup) coconut milk or double cream
- Salt and freshly ground black pepper to taste
Optional Add-Ins:
- A squeeze of lemon juice for brightness
- Fresh parsley or coriander for garnish
Step-by-Step Instructions to Prepare Jamie Oliver Spiced Parsnip Soup
Step 1: Roast the Parsnips
- Preheat your oven to 200°C (400°F). Toss the chopped parsnips with olive oil, salt, and pepper. Spread them on a baking tray and roast for 20-25 minutes, turning halfway, until golden and tender.
Step 2: Sauté the Onion and Garlic
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and sauté for 5-7 minutes until softened. Stir in the garlic, cumin, coriander, turmeric, and chili flakes, and cook for 1-2 minutes until fragrant.
Step 3: Add the Stock and Parsnips
- Add the roasted parsnips and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Step 4: Blend the Soup
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Step 5: Add the Coconut Milk and Seasoning
- Stir in the coconut milk or cream, and season with salt and black pepper to taste. Heat gently for a few minutes without boiling.
Step 6: Serve and Garnish
- Ladle the soup into bowls, garnish with fresh parsley or coriander, and serve with crusty bread or croutons.
Other Recipes
What to Serve with Jamie Oliver Spiced Parsnip Soup
- Crusty bread: Perfect for dipping.
- Croutons: Add a crunchy topping.
- Green salad: A light side dish to complement the soup.
- Toasted nuts: Sprinkle with almonds or hazelnuts for texture.
- Yogurt drizzle: A dollop of Greek yogurt for extra creaminess.
Expert Tips for Mastering Jamie Oliver Spiced Parsnip Soup
- Use fresh spices: Freshly ground spices enhance the flavor.
- Roast the parsnips: Roasting brings out their natural sweetness.
- Adjust spice levels: Add or reduce chili flakes to control the heat.
- Blend until smooth: A creamy texture makes the soup more luxurious.
- Prepare ahead: Make the soup in advance and reheat gently before serving.
Variations of Jamie Oliver Spiced Parsnip Soup
- Carrot and parsnip: Add carrots for a sweeter flavor.
- Spicy twist: Use smoked paprika or cayenne pepper for heat.
- Herby version: Add fresh thyme or rosemary while cooking.
- Lighter version: Replace coconut milk with almond milk or skip the cream.
- Chunky style: Blend only half the soup for a textured finish.
How to Store Leftovers Jamie Oliver Spiced Parsnip Soup?
- Refrigerate properly: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Jamie Oliver Spiced Parsnip Soup?
- On the stove: Heat over medium-low heat, stirring occasionally, until warmed through.
- In the microwave: Reheat in a microwave-safe bowl in 1-minute intervals, stirring in between.
Nutrition Value (Per Serving)
- Calories: 180
- Protein: 3g
- Carbohydrates: 20g
- Fat: 8g
- Fiber: 5g
FAQs
Can I freeze spiced parsnip soup?
Yes, spiced parsnip soup freezes well. Let it cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
How can I make the soup creamier without using cream?
You can use coconut milk, almond milk, or blend in a boiled potato or a handful of cashews for a naturally creamy texture without cream.
What can I use instead of vegetable stock?
You can substitute vegetable stock with chicken stock for a richer flavor or use plain water with additional seasoning if stock isn’t available.
How do I adjust the spice level in the soup?
To reduce heat, skip the chili flakes. For more spice, add extra chili flakes, smoked paprika, or a pinch of cayenne pepper. Adjust spices gradually and taste as you go.
Final Words
Jamie Oliver’s Spiced Parsnip Soup is a delicious and easy-to-make dish that’s perfect for cozy evenings or meal prep. With its rich spices and creamy texture, it’s a nutritious and satisfying choice for any occasion. Try this recipe today and enjoy a bowl of comforting goodness!
More Jamie Oliver Recipes
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Jamie Oliver Spiced Parsnip Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting and simmering
- Cuisine: British
Description
Jamie Oliver’s Spiced Parsnip Soup is a creamy soup made with roasted parsnips, onions, and a blend of aromatic spices like cumin and coriander. It’s a comforting dish with a velvety texture and bold flavor.
Ingredients
-
- 500g (1 lb) parsnips, peeled and chopped
-
- 1 onion, finely chopped
-
- 2 garlic cloves, minced
-
- 1 tablespoon olive oil
-
- 1 teaspoon ground cumin
-
- 1 teaspoon ground coriander
-
- 1/2 teaspoon turmeric
-
- 1/2 teaspoon chili flakes (optional)
-
- 1 liter (4 cups) vegetable stock
-
- 200ml (3/4 cup) coconut milk or double cream
-
- Salt and freshly ground black pepper to taste
Optional Add-Ins:
-
- A squeeze of lemon juice for brightness
-
- Fresh parsley or coriander for garnish
Instructions
Step 1: Roast the Parsnips
-
- Preheat your oven to 200°C (400°F). Toss the chopped parsnips with olive oil, salt, and pepper. Spread them on a baking tray and roast for 20-25 minutes, turning halfway, until golden and tender.
Step 2: Sauté the Onion and Garlic
-
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and sauté for 5-7 minutes until softened. Stir in the garlic, cumin, coriander, turmeric, and chili flakes, and cook for 1-2 minutes until fragrant.
Step 3: Add the Stock and Parsnips
-
- Add the roasted parsnips and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Step 4: Blend the Soup
-
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Step 5: Add the Coconut Milk and Seasoning
-
- Stir in the coconut milk or cream, and season with salt and black pepper to taste. Heat gently for a few minutes without boiling.
Step 6: Serve and Garnish
-
- Ladle the soup into bowls, garnish with fresh parsley or coriander, and serve with crusty bread or croutons.
