Spiced Parsnip Soup



Peel the apple and parsnips and cut into small chunks. Sautee onion in oil until soft. Add garlic and cook for a few more minutes. Add the spices and toast then add the apple and parsnip chunks. Cover with vegetable stock. Bring to a boil, then simmer until the parsnip is cooked, about 20 minutes.

Once cooked take the mixture off the heat. Stir in the soy milk. Blend until smooth. Season and serve garnished with fresh parsley.


  • 4 parsnips
  • 1 apple
  • 1 onion
  • 1 clove garlic 
  • 600ml vegetable stock
  • 300ml soy milk
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 Tbsp olive oil
  • 1 Tbsp fresh parsley