Parsnip & garlic soup with spiced seeds

Mon, 05 Jan 2015

I love parsnips, they are such a deep winter vegetable and remind me of cold clear mornings and frosty afternoons. This is the perfect soup after a long brisk walk. The combination of earthy parsnips and sweet roasted garlic complement each other beautifully.

Helen James


  • 5/6 parsnips
  • 1 bulb garlic
  • 2 stalks celery (finely chopped)
  • 1 onion (finely chopped)
  • 4 cups (1 litre) vegetable or chicken stock*
  • Pinch coarse sea salt
  • Drizzle olive oil

* or use water and 1 stock cube

Spiced Seeds


  • 1 tbsp spiced seeds
  • 2 tbsp pumpkin seeds
  • 1 tbsp sesame seeds
  • 1 tsp butter
  • ½ tsp brown sugar
  • 1 tsp smoked paprika
  • 1 tbsp mustard seeds

Helen James

  1. 1. Pre-heat the oven to 180ºC.
  2. 2. Chop the parsnips into large chunks. Cut the bottom off the bulb of garlic to expose the bottom of the cloves.
  3. 3. Place garlic and parsnips in a tray and sprinkle with a little salt and a drizzle of olive oil.
  4. 4. Roast for 30 mins or until parsnips and garlic are soft.
  5. 5. In a pan gently sauté the finely chopped onion and celery.
  6. 6. Add the parsnips and stock (or water if you’re using stock cubes).
  7. 7. Take your garlic cloves and squeeze out the soft insides into the soup (add your stock cubes here if using).
  8. 8. Blend until smooth.
  9. 9. To make the spiced seeds, place everything in a pan and toss gently until the seeds start to pop.
  10. 10. Pour the soup into bowls and sprinkle with seeds on top. Enjoy!

Let me know if you make these and how you get on #consideredbyhj

Products used: Mercer Bowl (sml)3540106 Wooden Small Plate3512111 Check Tea Towel3512119 Chopping Block3512118