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Flora Shedden recipe: Parsnip Soup

The newest recipe from our new weekly columnist, Great British Bake Off star Flora Shedden, is a simple recipe for Parsnip Soup that will keep you warm while Gertrude blows up a storm.

Published: January 29, 2016
Categories: ,

1.Begin by finely chop the onion(s). Heat the oil in a large deep pan and add the onions. Cook for a few minutes, stirring regularly before covering.

2.Turn the heat down and cook until the onions become translucent. Whilst this is happening peel and chop the potatoes and parsnips into rough 2cm cubes – it doesn’t have to be exact. Finely chop the garlic too.

3. Add all the above to the onions. Stir together for a few moments before adding the stock, cumin and honey.

4.Cook for 20 minutes or until all the veg has softened completely. Season a little, and add more stock if it looks very thick. Blitz with a hand held electric blender until smooth.

5.Stir in the milk and blend again. Season once more to taste. Serve piping hot with a drizzle of cream, toasted pumpkin seeds, and if you fancy it, croutons.


Find this and more recipes like it on Flora’s and follow Flora on Twitter @florashedden

Like this? See also:

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

•  Flora Shedden recipe: Mont Blancs

• Flora Shedden recipe: kale and pearl barley salad

Flora Shedden recipe: Clementine Cake 

Drink recipe: Cadbury Creme Egg Frappuccino


  • 2 banana shallots or 1 large white onion
  • good glug of olive oil
  • 2-3 cloves of garlic
  • 200g potatoes
  • 400g parsnips
  • 1-1.25l of chicken or vegetable stock
  • 1 tsp ground cumin
  • 2 tsp honey
  • salt and pepper
  • 100ml whole milk
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