Spicy Parsnip Soup

Minoo shared a Spicy Parsnip Soup recipe in the South Arm Community Kitchen during one of the community kitchen in winter. Parsnips are considered a winter vegetable because they need the frost to develop their flavour. Hence, parsnips are popular in northern climates such as Canada because they don’t require a long growing season and store well through the winter.

Here are some notes that Minoo shared about parsnips.

Parsnips are root vegetable related to the carrot and a member of the parsley family. In fact, they look like a big, ivory-coloured carrot. Parsnips, like carrots, have been cultivated in Europe at least since the Roman times, though their prevalence decreased after the introduction of the potato from South America.


Since this is a winter root vegetable, I don’t really know if this is widely available in the supermarket these days since we are in spring now. Does anyone know? Anyway, I have a good guide in this post called Guide To Winter Root Vegetables that you might like to check out.

Selection and storage

Choose unblemished smaller parsnips over larger ones as they will be more tender. The best tasting specimens are freshly harvested that appear in markets and stores in the late fall and early winter. However, parsnips from storage are usually available through spring and even summer. Store them as you would carrots, in a cool, dark place such as the crisper drawer of your refrigerator, for up to two to three weeks.


Parsnips are a significant source of many nutrients. According to Health Canada, half a cup of boiled and drained parsnips contains about 70 calories, 2.7g of fiber (10 percent of the daily RDA), 30 mg of calcium, 302mg of potassium, 48 microgram of folate and 11mg of Vitamin C.


Peel and remove stem ends. If making mashed parsnips, add cream, butter, tarragon, chives and nutmeg as flavours which have an affinity with the sweet taste of parsnips. Parsnips can be added to recipes in place of carrots. Nutritionist Leslie Beck suggested the following ways of serving parsnips:

  • shredded and mixed with hash browns
  • peeled and grated raw into salads (best for small and tender parsnips)
  • as a substitute for potatoes in stews
  • shredded and added to a stir fry
  • cooked and mashed in place of potatoes like this Whipped Carrot and Parsnips


This Spicy Parsnip Soup has a little kick with the addition of chili flakes. It is creamy and warming.


  • a splash of olive oil
  • 1 tablespoon butter
  • 1 large onion, peeled and roughly chopped
  • 4 cloves of garlic, peeled, and minced
  • a small piece of fresh ginger, peeled and roughly chopped
  • 1 tablespoon garam masala
  • 6 parsnips, peel and chopped parsnips into chunks.
  • 500ml coconut milk
  • 1 litre vegetable or chicken stock
  • salt and freshly ground pepper to taste
  • 1 fresh red chili, deseeded and finely chopped or 1 to 2 teaspoons of chili flakes
  • a handful of fresh coriander leaves


Source: Minoo


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Whipped Carrots and Parsnips

Minoo likes to introduce new usage of vegetables which are not commonly used. Parsnip is a winter vegetable which is quite foreign to the Chinese community. I have been trying to find out the Chinese name for parsnip but without success. I even asked a grocer cashier who speaks Mandarin but she does not even know what is it called in Chinese. Anyone out there can help me?

The theme of this cooking session is toward using winter vegetables.


This Whipped Carrots and Parsnips has a very unique flavour, from the parsnips. It makes an easier introduction to parsnips and it has a strong flavour to it. The carrots kind of mellow down the parsnip’s flavour but it’s still prominent.

Prep time: 15 minutes; Cook time: 25 minutes; Serves 6.


  • 1 1/2 pounds carrots, coarsely chopped
  • 2 pounds parsnips, peeled and cut into 1/2 inch pieces
  • 1/2 cup butter, diced and softened (or olive oil)
  • 1 pinch ground nutmeg
  • salt and pepper to taste



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Roasted Parsnips

Christina and June roasted some parsnips for the South Arm Cooking Club for Seniors.  Roasting parsnips really brings out the vegetable’s sweet flavour.  This recipe can be multiplied endlessly – just count on about one medium parsnip per person.


Roasted Parsnips have a strong aroma to it.  Not everyone will like it.  Paul just tried one and said no thank you.  This is the first time Paul tried parsnip.  This recipe is for 1 serving.


  • 1 parsnip
  • 1 teaspoon olive oil
  • pinch of salt


Parsnip is a root vegetable related to the carrot. Parsnips look like carrots, but are  white (or pale yellow) instead of orange in colour.  It has a stronger flavor.


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