Honeyed Parsnip Soup


Preparation info

  • Difficulty


  • Serves


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

This soup is my personal winter favourite; I know the nights are drawing in when this starts making its way back into the kitchen. I love the creamy texture of the parsnips, the sweetness of the honey and the bite from the rosemary.

  • A wee drizzle of good quality olive oil looks stunning as a garnish.
  • For another classy finish, heat a little vegetable oil in a pan and use your veggie peeler to make some thin parsnip shavings. Drop them into the hot oil and, before they go really brown, scoop them out onto paper kitchen towel to drain and crisp up.


  • 2 tablespoons olive oil
  • 2 medium onions, roughly chopped
  • 4 rosemary sprigs, stalks removed, leaves finely chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons runny honey
  • 400 g parsnips, peeled and chopped into equal small chunks
  • 1500 ml vegetable stock (or 2 stock cubes dissolved in 1500ml hot water)
  • salt
  • freshly ground black pepper


Heat the oil in a heavy-bottomed soup pot over a medium-high heat. Add the onions, rosemary and garlic and sauté until the onions start to soften. Add the honey and stir to coat the onions, then mix in the parsnips. Pour in the stock, bring to the boil and simmer over a gentle heat till the parsnips are soft enough to purée – about an hour. Blitz the soup, and add a bit more water if it’s too thick for your liking: I find that the water often evaporates during cooking and I have to add more hot water as I go. Season with salt and freshly ground black pepper.