Blend the soup until smooth, if it is too thick, add more stock. Season with salt and pepper to taste. Adjust the spice level by adding more harissa if needed. Add a squeeze of lemon too ...

This Creamy Roasted Parsnip Soup plays off the spicy, almost licorice-like, taste of the parsnips. The addition of a few carrots adds a touch more sweetness, while warming spices including ginger ...

Why not try the chef's delicious spiced parsnip soup? It's a great meal to use up any leftover parsnips from the Christmassy season. Spiced parsnip soup Serves: four people Ready in: 50 minutes ...

Check the seasoning and serve with a swirl of cream and some fennel fronds sprinkled on top of each bowl. Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery ...

You can use fresh or dried curry leaves for the spice oil. Leftover fresh curry leaves ... 55 mins Calories per Serving: 271 ...

Add the parsnip, celery root ... reduce to a simmer and cook for 45 minutes. Remove the soup from heat, and stir in the cream. Remove the rosemary, and transfer the soup to a blender.

You may also like my Roasted Thai Curry Cauliflower Soup that has gentle spice. Be sure to check out the full recipe in the recipe card below. This roasted cauliflower and parsnip soup is a ...