Parsnip cheese soup


Did you ever think parsnips are boring and with little flavor? Not after you have tried this spiced parsnip and cheese soup, flavored with whole grain mustard and a hint of chili.


2 T mustard (wholegrain)
1⁄2 T cheese (coarsely grated)
2 clv garlic (peeled and finely chopped)
1 onion (medium sized, chopped)
1 T butter
1 T flour (all purpose)
1 t chili pepper (ground)
1 t turmeric (ground)
  seasoning (salt and pepper to taste)


  1. Melt butter in a large pot. Add parsnip and onion, cook over a low heat for 5-10 minutes, stirring occasionally, so that the parsnip soften. Add garlic and cook 3-5 minutes more.
  2. Sprinkle flour over the vegetables, incorporate chili and turmeric, stir and cook for 2 minutes.
  3. Add stock and bring to the boil. Cover and simmer over a low heat for 20-25 minutes, or until the vegetables are cooked.
  4. Cool slightly and process to a thick puree - use a blender or hand held blender.
  5. Return to heat, add mustard, cram and season. Keep warm.
  6. Place 1-2 Tbs grated cheese into the bottom of each soup bowl, pour soup on top of the cheese. Serve straight away.


Substitute vegetable stock with the liquid from boiling carrots, leeks or green beans - the liquid left after boiling broccoli, cauliflower or Brussels sprouts may have a flavor too strong - or plain water.

Substitute 1 tqblespoon all purpose flour with 1 tablespoon cornstarch to make it gluten free - be careful and read the list of ingredients if you prepare the vegetable stock from a cube.

Use low fat Cheddar or Colby cheese, and, if you with to take healthier options, use vegetable cooking oil instead of butter - a little less flavorful - and whole milk instead of light cream.

Substitute 1 tablespoon butter with 2 tablespoons olive oil, or other vegetable oil, to lower the amount of saturated fat.

4 servings
Preparation time
Cooking time
Total time
50 minutes