The flavour of parsnip represents for me autumn, earthy and sweet at the same time. It is also a very versatile vegetable: delicious as a soup, as puree with a nice piece of meat, as french fries or roasted. This recipe is very simple and has very few ingredients and that’s for a good reason: parsnip is already very flavoursome, it doesn’t need much additions. A bit of garam masala and you’re done.


  • 500 gr parsnip
  • 1 onion
  • 1,5 teaspoon garam masala
  • 500 ml vegetables stock
  • 250 ml cream
  • Ground dried chili pepper for garnish


  1. Peel and cut the parsnip into small pieces.
  2. Peel and chop the onion. Heat a bit of oil in a pan and fry the onion on low heat until soft and translucent.
  3. Add the garam masala, increase the heat and fry until fragrant.
  4. Add the parsnip and mix well.
  5. Pour the stock and bring to a boil. Reduce the heat and cook until the parsnip is soft, about 30 minutes.
  6. Add the cream and puree the soup. Add a bit of salt if needed.
  7. Serve in bowls with a sprinkle of dried chili.