Parsnip and Honey Soup

Take advantage of winter vegetables in season and try this Parsnip and Honey Soup. The hint of honey adds a little sweetness to this deliciously thick soup, which will keep you satisfied and warm as the cold days stretch out.

Serves: Four

Time: 55 minutes


  • 1 tablespoon of olive oil
  • 1 medium brown onion, chopped
  • 2 cloves garlic, crushed
  • 480g parsnip, chopped
  • 2 cups chicken stock
  • 2 cups milk
  • 1 tablespoon thyme
  • 1 tablespoon honey



Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for five minutes or until softened. Add garlic, parsnip, stock, milk and thyme and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat. Set aside to cool slightly. Using a blender or food processor, mix soup until almost smooth. Season with freshly ground black pepper. Return soup to medium heat. Add honey and cook, stirring, until heated through. Serve soup with crusty bread.


Written by Kat