Jamie Oliver's 'comforting' spicy parsnip soup is 'delicious' and healthy

13 January 2024 , 11:30

1061     0

Jamie's parsnip soup is comforting and healthy (Image: jamieoliver.com)

Jamie Oliver's spicy parsnip soup is ideal for those who want to eat healthily but still enjoy a 'delicious' lunch or dinner.

When the weather is chilly it can be hard to keep to those healthy eating pledges and tempting to reach for something more substantial and satisfying to curb the hunger pangs. Thankfully celebrity chef Jamie Oliver has created the perfect solution to the problem with his tasty parsnip soup that will be like a hearty but healthy hug on a cold winter's day.

Jamie's recipe from his website incorporates plenty of wholesome ingredients, such as veg, pulses, herbs and spices, that mean you can stick to any New Year resolutions or if you simply want to enjoy a lunch or dinner that you know is good for you as well as being super scrummy.

Jamie's soup is 'delicious' and 'comforting' (Channel 4)

He says: "There's something wonderfully comforting about a nice bowl of soup. I've served this one with some quick, funky parsnip crisps, garam masala and a swirl of yoghurt and chilli oil. Delicious."

Ingredients you will need:

Dr Michael Mosley shares exercise that can cut cholesterol and blood pressure

800 g parsnips
1 onion
2 cloves of garlic
5cm piece of ginger
Olive oil
1 teaspoon cumin seeds
Garam masala
200 g red split lentils
4 uncooked poppadoms
1.5 litres organic vegetable stock
4 tablespoons natural yoghurt
4 sprigs of fresh coriander

Here's how to make Jamie's spicy parsnip soup:

Preheat the oven to 180ºC/350ºF/gas 4 and put two parsnips aside. Keep the skins of the rest of the parsnips on and roughly chop along with the peeled onion. Finely grate the peeled ginger and garlic.

Cook the parsnips and onion in a large covered pan on a medium heat with one tablespoon of olive oil for 20 minutes or until golden - stir occasionally. Add the garlic, ginger, cumin seeds, lentils and one teaspoon of garam masala and cook for a further five minutes.

Next roughly snap the poppadoms in, add the stock and simmer for another 20 minutes, adding a splash of water if needed along the way.

Speed peel the parsnips you put aside into ribbons down to the core, which should be discarded. Blanch for 30 seconds in boiling water, drain and pat dry. Season them with sea salt and lay in a single layer on a couple of baking trays. Roast for 15 minutes or until golden and crispy.

Lastly, season the soup to your liking, swirl in the yoghurt and serve into warmed bowls. Sprinkle over the coriander and a little garam masala and top with the parsnip crisps. If you want some added warmth, drizzle over some chilli oil.

Will you try Jamie’s spicy parsnip soup? Let us know in the comments below.

Beth Hardie