Soups & Stews Vegetarian

Winter Spiced Parsnip Soup

Name: Winter Spiced Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 500 g Parsnips (peeled and sliced into coins); 1 Onion (large, peeled and chopped); 1 Baking Potato (large, peeled and cut into cubes); 6 Streaky Bacon (strips); 1.5 l Vegetable Stock (or chicken stock); 1 tsp Ground Allspice; 0.5 tsp Chilli Flakes

A warming parsnip soup with allspice and chilli, topped with crispy bacon. Perfect for New Year's Eve, this simple recipe offers a gentle reset after Christmas indulgence.

By Ricky Robinson • Updated December 31, 2024

After the indulgence of Christmas, there's something perfect about ending the year with a simple, warming bowl of spiced parsnip soup. Here we are on New Year's Eve, and this soup offers a gentle reset - just what's needed after a fortnight of rich food and festive treats.

The natural sweetness of parsnips pairs beautifully with warming allspice and a kick of chilli, while crispy bacon adds a satisfying crunch.

It's exactly the kind of meal that bridges the gap between Christmas excess and January's fresh start - substantial enough to comfort, but light enough to feel healthy. The soup comes together easily while you're pottering about with your New Year preparations.

Most of the time is just letting it simmer away on the hob, filling the kitchen with lovely spiced aromas. Everything's readily available from the local shop, and you might even have most ingredients in the cupboard already after Christmas cooking.

Make a bigger batch if you fancy - it freezes brilliantly and could be a welcome friend on those early January days when you're craving something homemade but can't face much cooking. Just add the crispy bacon when serving rather than before freezing, so it stays nice and crunchy. The warming spices and natural sweetness of the parsnips create a proper winter soup that's both nourishing and satisfying.

Winter Spiced Parsnip Soup

Bacon Ground allspice Parsnips

Total Time 45 min

Servings 4 servings

Calories 285 cal

Protein 10g

Ingredients

500 g Parsnips, peeled and sliced into coins
1 Onion, large, peeled and chopped
1 Baking Potato, large, peeled and cut into cubes
6 Streaky Bacon, strips
1.5 l Vegetable Stock, or chicken stock
1 tsp Ground Allspice
0.5 tsp Chilli Flakes

Equipment Needed

Stick Blender
Large Pot

Instructions

1
In a large pot, cook the bacon until crispy. Remove and set aside, leaving the fat in the pan.
2
Add onion to the pot and cook until softened, about 5 minutes.
3
Add parsnips, potato, allspice, and chilli flakes. Cook for 2 minutes, stirring frequently.
4
Pour in the stock and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until vegetables are tender.
5
Blend soup until smooth using a stick blender or food processor.
6
Crumble the reserved bacon.
7
Serve soup hot, topped with bacon crumbles.