Chilli, Parsnip & Parmesan Soup
Recipes

Chilli, Parsnip & Parmesan Soup

There’s something really special about recipes that feel both comforting and a little bit indulgent, and this Chilli, Parsnip &...

Ingredients

  • 1 medium onion, roughly chopped 
  • 2 garlic cloves, finely chopped 
  • 5 - 6 medium parsnips (600–700g), peeled and roughly chopped 
  • 1 small red chilli, finely sliced (use ½ for milder heat) 
  • 40 parmesan cheese (plus parmesan rind if available) 
  • 800 - 900 ml vegetable or chicken stock 
  • Salt & black pepper, to taste 

To Serve

  • Freshly grated parmesan 
  • Chilli oil 

Method

  1. Peel and chop the parsnips, roughly chop the onion and finely slice the red chilli. Simply add the onions and garlic straight into the soup maker along with the remaining ingredients.
  2. Add the parsnips, chilli, parmesan (including the rind if you have one), and stock to the jug. Ensure the liquid sits between the MIN and MAX lines. Season lightly with salt and pepper — you can always adjust later.
  3. Secure the lid and select the Smooth setting. The soup maker will cook and blend the ingredients until beautifully silky.
  4. Once the cycle finishes, open the lid and carefully remove the rind if it hasn’t fully dissolved into the soup.
  5. Taste, adjust seasoning if needed, then ladle into bowls. Finish with a drizzle of chilli oil and a generous sprinkle of freshly grated parmesan.