Parsnip, fennel, ginger and orange soup


Parsnip, fennel, ginger and orange soup

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4

Tip ~


1 small onion

1 large bulb of fennel

1 thumb of fresh ginger root

2 large parsnips

A knob of butter

Salt and pepper

10 - 12 ladlefuls of chicken stock

Juice of an orange


  • Peel and finely chop the onion. Remove the tough exterior from the fennel and chop the rest small.
  • Peel the ginger and cut into matchstick strips. Peel the parsnips and cut into small chunks.
  • Put about 2 tbsp of olive oil in a pan and heat. Add the onion, fennel and ginger with a little salt and stir over a medium heat.
  • When they are beginning to soften, add the knob of butter and some pepper before adding the parsnips. Coat them in the oil and butter, then add the stock to the pan.
  • Bring it to the boil, then turn back to a simmer and leave until the parsnips are tender right through when pierced with a knife, about 10 minutes.
  • Squeeze in the juice of the orange, then blitz the soup in a blender. Adjust the seasoning, return to the pan and bring up to near boiling point and serve.