Parsnip And Almond Soup

Written by McDonald, T.  |  Date 26th of February 2024

Great for a winter's day because of its spicy warmth.  This soup has a sweet taste with the warmth from the cumin coming through with a hint of parsnip at the end.  



  • Keeps in the fridge for 3 or 4 days
  • Freezes well.


Makes 4 portions


  • Parsnips, diced 450 g
  • 1/2 large onion, diced
  • 4 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 tbsp of chopped fresh sage
  • 1/2 tsp ground cumin
  • 1 tsp chipotle chilli paste
  • 50 g almonds
  • Vegetable stock x 500 ml
  • 3 tbsp of white wine vinegar
  • The juice of 1/2 a lemon juice
  • Salt x 1/2 tsp
  • Black pepper x 1 tbsp



  1. Soak the almonds in water for 24 hrs.
  2. Make the stock and boil the parsnips in it for about 25 minutes with the sage, salt and black pepper. 
  3. Use a wooden spoon to mash the parsnips.  If they don't mash easily, let them boil a little longer. 
  4. Add the chipotle chilli paste, cumin, and white wine vinegar.
  5. With a submersion blender, blend until you get a smoothish consistency.
  6. In a processor, blend the almonds in the water they have been soaked in until you get a smoothish paste.  Add the paste to the parsnip mixture. 
  7. Top up with water if needed, stir and leave to simmer for about 20 minutes.
  8. Garnish with some sliced almonds.



Splendid taste!  I was worried that the parsnip would overpower everything else, but it was fine.

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.





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