A Recipe For Smoked Parsnip Soup

Recipe Credit: Rachel de Thample

Photography Credit: Ben Mostyn

Heading out for a winter walk, whatever the weather? Pack a flask of steaming soup for out-of-season alfresco eating. Cooking root veg over woody herbs gives this seasonal soul-food a wonderfully smoky twist. Enjoy…

Smoked Parsnip Soup


(Serves 4–6)

4 tbsp uncooked rice (any kind)

10 sprigs of rosemary and/or thyme, plus extra to serve

1 cinnamon stick, broken

750g parsnips, topped and tailed but not peeled

1 onion, finely chopped

2 garlic cloves, finely chopped

750ml vegetable stock

2 apples, peeled, cored and chopped

250–500ml almond milk

Zest of 1 lemon, and a squeeze of juice

A pinch of mixed spice


1 Preheat oven to 200C/Fan 180C/400F. Line a heavy lidded casserole with two sheets of foil large enough to fully line the pot.

2 Tip the rice, herbs and cinnamon into the pot, arrange the parsnips on top and set over a high heat.

3 When the rice starts to smoke, add 2 tbsp of water, cover tightly with a lid and smoke the parsnips over a high heat for 10 mins. Transfer to the oven and cook for a further 20 mins or until the parsnips are tender.

4 Meanwhile, in a large pan, simmer the onion and garlic in the stock for 10–15 mins until tender.

5 Cool the cooked parsnips slightly, then either strip the skin off with your fingers or scrape it off with a teaspoon. Transfer the parsnips to a blender, add the apples and blitz, adding the stock a little at a time, until you have a smooth, thick purée.

6 Blend in as much almond milk as you like, until the soup is your preferred consistency and creaminess. Use milk or cream, if you prefer.

7 Add lemon zest, juice, mixed spice and seasoning, to taste. Warm through the soup just before serving, and finish with a sprinkling of fresh thyme and a grinding of black pepper.

This recipe was brought to you in partnership with The Simple Things magazine, a monthly invitation to slow down, enjoy what you have and make the most of where you live.


  • Diana Morgan

    01.01.2019 at 11:39 Reply

    Will def. give this a try, my Granddaughter works in Jules retail, and often takes soup for lunch.
    What are the bread/pastry that is being served with the soup?

  • Rosemary Richardson

    01.01.2019 at 13:14 Reply

    Are you sure the dry heating won’t damage the pan or hob in this recipe (especially induction hobs)?

  • Toni Wright

    01.01.2019 at 13:15 Reply

    What a fantastic site. But I wouldn’t expect any less from Joules.😁

Post a Comment