Parsnips have long been the workhorse of the winter vegetable patch, and a pot of parsnip soup is one of the oldest ways to put them to use. Sweet, earthy and a little stubborn until the first frost turns their starch to sugar, they fed households through the cold months long before potatoes took over that job — a shift the BC Food History Network traces back to the 16th century. Warming spice was always the natural partner for a root this humble — a way to turn something plain into a proper meal.
We lean into that pairing here, building the base with warming ground spice and finishing every bowl with a drizzle of Wilson’s Peri-Peri Flavoured Oil, which adds a gentle heat that plays well against the natural sweetness of the parsnips.
The result is a soup that’s creamy, comforting and a little bit different from the usual pot of parsnip soup. Here’s how we put it together.
Spiced Parsnip Soup
Ingredients
Method
- Heat the Wilson's Peri-Peri Flavoured Oil in a large pot over medium heat.
- Add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
- Stir in the garlic, cumin, coriander, cinnamon and chilli flakes, and cook for 1 minute until fragrant.
- Add the parsnips and stir well so they're coated in the spiced onion mixture.
- Pour in the stock and bring to the boil, then reduce the heat and simmer for 25-30 minutes, until the parsnips are completely tender.
- Blend the soup until smooth, using a stick blender in the pot or transferring to a jug blender in batches.
- Stir in the milk or cream, season with salt and pepper, and warm through gently over low heat.
- Ladle into bowls, drizzle with a little extra Wilson's Peri-Peri Flavoured Oil, and scatter over fresh coriander or parsley to serve.
Notes
We Use Peri-Peri Flavoured Oil
We stir Wilson’s Peri-Peri Flavoured Oil into this soup twice — once in the pot as the onions soften, and again as a finishing drizzle over the bowl. Cooking with it first lets the chilli notes settle into the base, so the warmth builds slowly rather than announcing itself.
A creamy parsnip soup needs something to cut through all that sweetness, and that’s exactly what the peri-peri oil does. The chilli brings a gentle heat, and because it’s carried in oil rather than a dry spice, it moves evenly through the soup instead of settling in a single spoonful.
Finished at the table, a last drizzle on top gives each bowl a fresh hit of flavour and a little shine, so the first spoonful tastes just as warm as the last.
Our Tips
Roast the parsnips first for a deeper, caramelised flavour before they go into the pot.
Keep the spices moving — toast them for a minute so they release their oils before the liquid goes in.
Blend it smooth — a stick blender straight in the pot keeps things simple, or use a jug blender in batches.
Loosen with stock if the soup thickens too much on standing — a splash brings it back to the right consistency.
Taste before you season — the sweetness of parsnips varies, so adjust the salt right at the end.
Warm your bowls before serving — it keeps a creamy soup at its best for longer.
How We Serve This Parsnip Soup
We like this soup as a starter on a cold evening, ladled into wide bowls so the drizzle of oil sits on top rather than sinking straight in.
A hunk of crusty bread is really all it needs, though a scattering of toasted seeds or a few croutons add some welcome crunch against the smooth texture.
For a heartier plate, serve it alongside a simple green salad, or as the opening course before something grilled comes to the table.
More Ways to Use Peri-Peri Flavoured Oil
Once you have a bottle of Wilson’s Peri-Peri Flavoured Oil in the kitchen, it earns its keep well beyond this soup. Here are a few more ways we reach for it.
Stir it through a hearty soup — it brings the same gentle warmth to our Navajo Soup.
Finish a one-pot chicken dinner — a drizzle over the top adds extra depth to our One-Pot Crispy Chicken Leg with Sweet Tomatoes & Basil.
Wake up a bean soup — it’s a natural match for the smoky depth of our Costa Rican Black Bean Soup.
Spice up tacos or nachos — a drizzle just before serving gives them a mouth-watering peri-peri kick.
Build a cheese board — a small dish for dipping bread turns a simple board into something special.
Stir it into a marinade — it adds warmth and flavour to meat or vegetables before they hit the grill.
The Good Stuff
Chilli-infused oils work differently to a shake of chilli flakes or a spoon of sauce. The heat is carried in the oil itself, so it spreads evenly through a dish and releases gradually as you eat, rather than hitting all at once.
That slow build is what makes a good chilli oil so useful in the kitchen — it seasons as it cooks, and finishes as it’s served, without ever overwhelming the other flavours on the plate.
Wilson’s Peri-Peri Flavoured Oil is built for exactly this kind of everyday use. It spices up tacos, nachos and cheese boards as easily as it lifts a bowl of soup, and it comes in 250ml and 1L bottles, as well as 6x250ml and 12x1L packs, so there’s a size to match however much you cook.
Ways to Change It Up
Make it dairy-free by swapping the milk or cream for coconut milk, which also plays nicely with the spice.
Add another root vegetable — carrot or sweet potato can stand in for some of the parsnip.
Top with crispy onions for extra crunch and a little sweetness against the heat.
Turn up the heat with an extra pinch of chilli flakes if you like it fierier.
Add a tin of butter beans before blending for a thicker, more filling soup.
Finish with citrus — a squeeze of lemon just before serving sharpens the whole bowl.
Questions You Might Have
Can I make this soup ahead of time?
Yes. The soup base keeps well in the fridge, so you can make it a day or two ahead and reheat gently before serving.
Can I freeze parsnip soup?
It freezes well for up to three months. We suggest leaving out the milk or cream before freezing and stirring it in once the soup is reheated.
What can I use instead of parsnips?
Carrot or sweet potato both work if parsnips aren’t available, though the flavour will be a little sweeter and less peppery.
Is this soup very spicy?
It’s warming rather than fiery. The chilli flakes and the peri-peri oil add a gentle background heat that you can turn up or down to taste.
Where can I buy Wilson’s Peri-Peri Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
What should I serve with parsnip soup?
Crusty bread is our go-to, though a simple green salad or some toasted seeds on top work well too.
Can I use a different oil if I don’t have peri-peri oil?
You can, but you’ll lose the gentle chilli warmth that makes this version distinctive, so we’d encourage trying it at least once.
Ready to Make This?
Grab a bottle of Wilson’s Peri-Peri Flavoured Oil and turn a simple pot of parsnips into the soup everyone asks for on a cold evening.
More From Our Kitchen
Navajo Soup — Costa Rican Black Bean Soup — One-Pot Crispy Chicken Leg with Sweet Tomatoes & Basil — All Recipes
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