Lemongrass & Parsnip Soup

Battling with a cold all week the comfort of warm soups was my only saviour. I love roast parsnips their texture starchy like potatoes and lemongrass, well I had a huge bunch in the fridge haha. I have been making lots of curry’s lately and have gained a real like for lemongrass and it distinctive flavour . I posted this on my instagram where I served it with diced chorizo, this was pretty good but of course it doesn’t need the extra garnish!


Cooks in Minutes


  • 3 parsnips
  • 2 medium carrots
  • 2 tsp irish local honey/manuka
  • 2 onions
  • 3 garlic cloves crushed
  • 2″ piece of ginger
  • 2 stalks of Lemongrass
  • tsp Cinnamon
  • Handful coriander leaves
  • 4 Kaffir lime leaves
  • 3 cups water
  • Tbsp veg bouillon – I use Dr.Coys bouillon
  • 1 can coconut milk


  1. Peel and dice the carrots & parsnips, drizzle with a little honey and salt and pepper.
  2. Roast for 25 minutes until lightly golden and a little soft.
  3. In a large saucepan sweat the onions, garlic, ginger until soft (try not burn or brown too much).
  4. Stir in the spices, coriander and diced lemongrass, cook for 4–5 minutes.
  5. Add in the water and a large tbsp of vegetable bouillon with the roasted carrots, parsnips and kaffir leaves.
  6. Bring to boil and let simmer for 20 minutes over low heat.
  7. Remove the kaffir leaves.
  8. Blend in a high speed blender until smooth.
  9. It should be very thick let cool a little before whisking in the coconut milk until there are no bits or separation.