Parsnip Soup with Spicy Chestnut and Chilli Gremolata

Parsnip Soup with Spicy Chestnut and Chilli Gremolata

Serves: 4-6 

Prep time: 15 mins

Cook time: 45 mins

This is a wonderful soup, for either a plant based starter or a delicious wholesome lunch. Parsnips are full of goodness, they’re rich in potassium and folic acid and are a hugely underrated winter vegetable. 


2 tbsp olive oil 

2 shallots, peeled and finely chopped 

2 cloves of garlic, peeled and finely chopped 

6 parsnips, peeled and chopped into 2 cm chunks, approx. 1kg

500ml unsweetened, unroasted almond milk

1 litre chicken or vegetable stock 

Pink Himalayan salt

Chestnut Salsa

1 chilli, finely chopped

4 tbsp parsley, finely chopped

30g hazlenuts, toasted and finely chopped

60g chestnuts, finely chopped

1 tbsp white balsamic vinegar 

3 tbsp hazelnut or olive oil

Salt and pepper


  1. Heat olive oil in a large saucepan on a low to medium heat. Add the onion and sweat for 10 minutes, stirring regularly until soft but not coloured. Add the garlic and cook for 2 minutes.
  2. Add chopped parsnip and pour in the non dairy milk and stock, season well and bring to the boil. Turn down the heat and simmer for about 30 minutes with a lid on. 
  3. Meanwhile, make the gremolataby mixing all of the ingredients together, then set aside. 
  4. When the parsnips are soft, remove the soup from the heat and carefully blitz up using a hand blender or a liquidizer, check for seasoning. 
  5. Serve the soup with a spoon of salsa on each and a crack of black pepper.