Recipe by Deantini

This soup is fantastic on a cold day. My MIL served it for lunch today and I just had to have the recipe. A nice smooth soup, we did not have the oil garnish on top but I am sure it will add an extra something.. You can freeze the soup as well, just omit the cream and add when reheating.

Ingredients Nutrition


  1. Saute onions and parsnip in butter for approx 5 minute.
  2. Stir in spices, add chicken stock and let simmer 45 min.
  3. Puree with a hand blender (or in a blender).
  4. Add cream and heat through without letting it boil.
  5. Season with salt and pepper.
  6. For garnish - heat oil in pan and add garlic and mustard seeds. Heat through until seeds start to 'pop/, season with salt and pepper.
  7. Ladle soup into bowls and drizzle the oil mixture on top.

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