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Taking time to live well
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Photography: Ben Mostyn

Photography: Ben Mostyn

Recipe | Smoked parsnip soup

Lottie Storey February 12, 2018

With a mug of soup to thaw the hands and warm pasties to tuck into, a winter walk on the beach can be a jolly affair

Root veg cooked over woody herbs make a great soup.

Smoked parsnip soup

Serves 4–6
4 tbsp uncooked rice (any kind)
10 sprigs of rosemary and/or thyme, plus extra to serve
1 cinnamon stick, broken
750g parsnips, topped and tailed but not peeled
1 onion, finely chopped
2 garlic cloves, finely chopped
750ml vegetable stock
2 apples, peeled, cored and chopped
250–500ml almond milk
Zest of 1 lemon, and a squeeze of juice
A pinch of mixed spice

1 Preheat oven to 200C/Fan 180C/400F. Line a heavy lidded casserole with two sheets of foil large enough to fully line the pot.
2 Tip the rice, herbs and cinnamon into the pot, arrange the parsnips on top and set over a high heat.
3 When the rice starts to smoke, add 2 tbsp of water, cover tightly with a lid and smoke the parsnips over a high heat for 10 mins. Transfer to the oven and cook for a further 20 mins or until the parsnips are tender.
4 Meanwhile, in a large pan, simmer the onion and garlic in the stock for 10–15 mins until tender.
5 Cool the cooked parsnips slightly, then either strip the skin off with your fingers or scrape it off with a teaspoon. Transfer the parsnips to a blender, add the apples and blitz, adding the stock a little at a time, until you have a smooth, thick purée.
6 Blend in as much almond milk as you like, until the soup is your preferred consistency and creaminess. Use milk or cream, if you prefer.
7 Add lemon zest, juice, mixed spice and seasoning, to taste. Warm through the soup just before serving, and finish with a sprinkling of fresh thyme and a grinding of black pepper.
  
Blow the cobwebs away with a bracing winter wander on the beach, fuelled en route by toe-warming fare - turn to page 26 of February's The Simple Things for more, including Apple & thyme soda bread scones, Kale & feta rolls, Fish pie pasties, Marmalade brownies and Chai coffee.
 

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InEating Tagsfebruary, issue 68, soup, gathering, parsnip
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

Buy, download or subscribe

See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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