Spicy Parsnip Soup from The Scottish Vegan Cookbook

  09 Jan '22   |  Posted by: Birlinn

If you are trying Veganuary this year or simply looking for some hearty winter recipes, The Scottish Vegan Cookbook by Jackie Jones is packed with delicious and healthy recipes inspired by traditional Scottish fare. The Spicy Parsnip Soup is perfect for these cold January days and is a low-effort but nutritious meal.

Spicy Parsnip Soup from The Scottish Vegan Cookbook

Parsnips are wonderful, naturally sweet and earthy root vegetables which are in season in Scotland throughout the autumn and winter months. They are rich in fibre, vitamin C, folate and manganese, as well as being a good source of potassium. Adding a little spice rounds out the flavour of this soup.

Serves 4
Prep time: 15 minutes
Cooking time: 60 minutes

2 tablespoons olive oil or
rapeseed oil
1 large onion, peeled and
chopped finely
4 medium parsnips (about 650g),
trimmed, peeled, and diced
1 medium potato, peeled and diced
1 teaspoon garam masala
1 teaspoon ground cumin
3 tablespoons vegan vermouth
(or alternative, see p. 21)
1.5 litres vegan stock
100ml unsweetened soya milk
or oat milk
Salt and freshly ground
black pepper
Plain vegan yoghurt
Hulled hemp seeds

In a large saucepan with a lid gently heat the oil on medium heat, add the onion and sweat until softened – about 10 minutes. Add the diced parsnip and potato and cook for a further 10 minutes, stirring regularly.

Stir in the garam masala and ground cumin and cook for 1 minute, stirring continuously. Then pour in the vermouth and cook for 2–3 minutes to allow the liquid to evaporate and lift the spices off the bottom of the pan.

Add the stock, bring to the boil, then reduce the heat and simmer partially covered, until the parsnips and potatoes are tender when tested with a knife: this may take 40–50 minutes.

Remove from the heat and blend the soup. Return to the pan, stir in the soya/oat milk, season to taste and heat through to serving temperature (do not allow to boil at this point). If the soup is a little too thick for your liking, add a little more milk.

Pour into warm bowls, add a swirl of yoghurt and a sprinkle of hulled hemp seeds, and serve with seeded bread.

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