Today’s recipe for Easy Royal Parsnip Soup is an adapted recipe that I found online, by Tim O’Leary, on The Royal Parks website.
Made in the Pressure Cooker (Ninja Foodi 14-in-1)
Today’s recipe for Easy Royal Parsnip Soup is an adapted recipe that I found online, by Tim O’Leary.
It’s a great way to use up any spare parsnips that may be languising in the vegetable basket after Christmas.
Of course, you can still use and buy parsnips, but, if like me, you bought too many for the festive period, then this is a wonderdul way to use them before they are past their best use by date!
I also tweaked the ingredients too, in order to use what I had to hand, but the essence of this recipe was taken from The Royal Parks website where I found the recipe.
I hope you enjoy this easy spiced soup as much as we did the other day – I served it with garlic bread for a hearty soup on a cold winter’s day. Karen
More Parsnip Recipes
- Roast Parsnips with Brown Sugar and Cinnamon
- Parsnip, Potato & Sprouts Cheese Gratin
- Cheesy Bubble and Squeak Gratin with Bacon
More Soup Recipes
- Quick and Easy Scottish Minestrone Soup
- Celery, Leek & Potato Soup
- Smoky Carrot & Coriander Soup with Croutons
Pin me for Later
More “Royal” Recipes
- The Queen’s Scotch Pancakes (Drop Scones)
- The Queen’s Chocolate Biscuit Cake
- The Queen’s Royal Jam Pennies (Jam Sandwiches)
Recipe for Easy Royal Parsnip Soup
- 800g Parsnips, prepared and chopped into small pieces
- 1 Onion diced
- 3 garlic cloves, roughly chopped
- 750ml vegetable Stock
- 1tsp ground Coriander
- 1tsp ground Cumin
- 1tsp ground Turmeric
- Sea salt and fresh-ground black pepper, to taste
- Place all of the ingredients into the inner bowl of your pressure cooker or multi-cooker.
- Close the lid and seal, turning the pressure release valve to seal/closed.
- Turn on and set to the pressure cooker setting, on high for 10 minutes.
- Once the cooking time is finished, allow to release pressure naturally, this can take up to 15 minutes, or release pressure quickly by turing the pressure release valve to open.
- DO NOT open until ALL of the pressure has been released.
- Season to taste with salt and pepper. Puree the soup until smooth with a hand-held blender.
- Serve immediatlely.
Add cream as a garnish if you wish - swirl it over the soup after serving.
Croutons are also delicious in this soup too.
If you aren't a fan of sweet parsnips, use 400g parsnips and 400g of peeled and cube potatoes.
Can be cooked on the stove top as follows:
1. Lightly fry the spices in oil (1 tablespoon vegetable oil) in a large pan with a lid.
2. Add the parsnips, onion and stock and cook with a lid on.
3. Simmer until soft
4. Puree the soup until smooth
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 173Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 696mgCarbohydrates 40gFiber 8gSugar 12gProtein 4g