Parsnip and Chicory Soup

Starters and soups

  • Serves: 1
  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
Our tasty spicy parsnip soup © National Trust

Our tasty spicy parsnip soup


1 x head of chicory
250g parsnips
1 x large potato
1 x large onion
1 litre veg stock
1 litre milk
0.25ltr double cream
1g mace
2 x bay leaves
1 x lemon


Peel and dice the chicory, parsnips, potato and onion. Place them in a pan along with the stock, milk, mace, bay leaves and the juice and zest of the lemon.

Bring to the boil then cover with a lid and simmer gently for 25 minutes or until the vegetables are tender.

Leave to cool slightly, remove the 2 bay leaves then blitz until smooth. Stir in the double cream and add seasoning to taste.

Serve with fresh crusty bread.