Spiced parsnip and honey soup

Healthy and delicious, this dish is ideal for people on a liquid diet.

Serves 6. Preparation time: 20 minutes. Cooking time: 40 minutes.


  • 2 tbsp vegetable oil
  • 800g parsnips 
  • 3 sprigs thyme
  • 1 large potato
  • 1 white onion 
  • 500ml vegetable stock
  • 50g butter
  • 300ml single cream
  • 50ml honey
  • Salt and pepper to taste


  1. Heat the oven to 200°C. 
  2. Peel and roughly chop the parsnips. Toss them in a baking dish with the vegetable oil and thyme. Roast in the oven for 20 minutes, turning halfway through cooking.
  3. Peel and cut the potato roughly into 1cm cubes and dice the white onion.
  4. Cook the onion and potato in the butter in a large pot over a gentle heat for 10 minutes until the potato softens.
  5. Add the vegetable stock and thyme then simmer.
  6. Add the roasted parsnips and remove from the heat.
  7. Blend the mixture with a stick blender or in a food processor until smooth.
  8. Return the soup to the heat and stir in the cream. Add seasoning to taste, then finish by stirring in the honey.
  9. Serve straight away. You can also keep this soup in the fridge for 3 days or freeze for up to 3 months. 

Nutritional information (per serving)

  • Energy: 414kcal
  • Protein: 6g
  • Total Fat: 23g (of which saturates: 11g)
  • Carbohydrates: 43g
  • Fibre: 9g