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Bowl of spiced Parsnip Soup drizzled with Wilson's Peri-Peri Flavoured Oil

Spiced Parsnip Soup

A creamy, warming parsnip soup finished with agentle kick of Wilson's Peri-Peri Flavoured Oil.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Soup, Starter
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 1 kg parsnips peeled and roughly chopped
  • 1 large onion chopped
  • 2 cloves garlic crushed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp chilli flakes optional, for extra warmth
  • 1 litre vegetable stock
  • 250 ml milk or cream
  • 2 tbsp Wilson's Peri-Peri Flavoured Oil plus extra to serve
  • Salt and black pepper to taste
  • Fresh coriander or parsley to garnish

Method
 

  1. Heat the Wilson's Peri-Peri Flavoured Oil in a large pot over medium heat.
  2. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
  3. Stir in the garlic, cumin, coriander, cinnamon and chilli flakes, and cook for 1 minute until fragrant.
  4. Add the parsnips and stir well so they're coated in the spiced onion mixture.
  5. 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.
  6. Blend the soup until smooth, using a stick blender in the pot or transferring to a jug blender in batches.
  7. Stir in the milk or cream, season with salt and pepper, and warm through gently over low heat.
  8. Ladle into bowls, drizzle with a little extra Wilson's Peri-Peri Flavoured Oil, and scatter over fresh coriander or parsley to serve.

Notes

Storage: keep leftovers in an airtight container in the fridge for up to 4 days.
Make-ahead: the soup base can be made a day ahead and reheated gently before serving.
Freezing: freezes well for up to 3 months. Leave out the milk or cream before freezing and stir it in after reheating.
Serving suggestion: serve with crusty bread and an extra drizzle of Wilson's Peri-Peri Flavoured Oil on top.