Spicy Parsnip Soup

Spicy Parsnip Soup
July 1, 2017 blackginger
Healthy pregnancy diet recipe Parsnip-Soup

Looking for a tasty lunch option for your pregnancy diet? This spicy parsnip soup recipe is packed with folates for your healthy pregnancy!

Parsnip teams well with spices, making a delicious warming soup that’s perfect when the weather’s chilly! Often underrated, the humble parsnip is a super healthy food for pregnant women – rich in potassium which can help lower blood pressure. A healthy blood pressure during pregnancy is essential – if your blood pressure levels get too high it can lead to pre-eclampsia. Whilst we don’t claim our spicy parsnip soup will manage your blood pressure, it’s also a good source of dietry fibre and folate and best of all, it tastes delicious!


1 onion, finely chopped
1 carrot, diced
1 leek finely chopped
4-5 parsnips, peeled and diced
3 cloves of garlic, crushed
2cms of fresh ginger, finely chopped
1 red chilli, deseeded, finely chopped
I teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground mixed spice
2 tbsps of sunflower oil
1 tin of coconut milk
600ml of chicken or vegetable stock


  1. Cook the onions, garlic, chilli and ginger in the oil over a medium heat until the onions start to soften. Stir in the spices and cook for a further minute. Add the carrot and leek and continue to cook for a few more minutes.
  2. Add the chopped parsnips, the hot vegetable stock and the coconut milk. Bring to the boil and then lower the heat to simmer gently until the vegetables are thoroughly cooked and soft – about 15-20 mins.
  3. Blitz in food processor or use a hand-held blender until smooth. Add more stock or water if the soup is too thick.
  4. Sprinkle with chopped coriander to garnish – or a few slices of chilli

This soup is a great favourite with younger children who love the sweetness of the parsnips combined with coconut milk.

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