Festively-spiced parsnip & potato soup topped with crispy leeks, sprouts and parsnip crisps

There is nothing more comforting than a hearty soup after a long day out in the cold. This stunner of a festive spin to your classic potato and leek soup created by Emily from EasyPeasy.LemonSqueezy fits the bill perfectly.

She says “I love using cinnamon and nutmeg in savoury dishes at this time of the year. The sweet spices paired with a bit of heat is a festive combo to keep you toasty even on the chilliest of days… and paired with some thick cut bread, simply delicious!”


Serves 3-4

Prep time: 10 minutes 

Cooking time: 30 minutes


For the soup:

  • 1 large onion 

  • 5 cloves of garlic 

  • 400g parsnips (approx 3 medium)

  • 500g potatoes (approx 2 large)

  • 1 tin of coconut milk

  • Salt & pepper 

  • 1tsp cinnamon 

  • 1tsp nutmeg

  • 1tsp allspice 

  • 1tsp turmeric 

  • 1/2tsp chilli powder 

  • 1/2tsp cumin

For the toppings:

  • 1 small leek

  • 4 sprouts 

  • 1 tsp tarragon 

  • 1-2 parsnip peels

  • Coconut oil 


  • Prep soup and toppings: Preheat the oven to 180 degrees celsius. Start by giving your veg a wash and a scrub.

Then peel and dice your onion and add to a small pan to sauté. Instead of oil, you can try using just water to sauté. Cook until translucent and add more water if the pan gets too dry.

Throw your cloves of garlic into the oven to roast (skin on) on a baking tray.

Meanwhile peel and chop your parsnips (keep the skins for topping), and chop your potatoes (I don’t tend to peel them) into similar size chunks and add to a large pan. Then fill the pan with water just covering the veg and place on the hob to boil for around 20 minutes.

Remove leaves and chop the roots off your leek and give it an extra rinse. Prep your sprouts by removing the outer leaves and chopping the bottom off. Then slice them both into thin pieces and move to one side.

Take your garlic cloves out the oven, remove the skin and roughly chop. Then add them to the pan with the onions to sauté. Add a generous pinch of salt and more water if it’s getting dry.

  • Bake toppings: Add 1 tsp of coconut oil into the hot tray and move the oil around (using a tea towel or oven mitt to hold the tray), then add your chopped leeks, sprouts and parsnip peels coating them in the oil. Add a generous pinch of salt & pepper and 1 tsp of tarragon and roast in the oven for around 15 minutes (until crispy).

  • Blend soup: Give the onion and garlic a stir and check on the boiling parsnip and potato. Once the parsnips and potatoes are soft drain them, and keep a couple of ladles of veg water to blend with the soup.

Add the potatoes, parsnips, garlic and onions into one large pan, add your spices, tin of coconut milk and 3 ladles of veg water, salt and pepper. Let the soup simmer for 10-15 minutes before blending.

  • Serve: By now the toppings will be done so remove them from the oven and put to one side, until you’re ready to serve your soup.

Tip: This soup recipe would be a perfect Boxing Day leftovers idea! You can use up the veg that you didn’t use/eat for your Christmas roast the day before so no food goes to waste.

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Thanks to Emily for the recipe!

How long have you been cooking? Since I was little really. I used to help my mum cook dinner (well, mostly eating the cheese I grated for her, haha). When I was 16 I started working as a kitchen assistant in a cafe in my home town and was taught the basics and developed a passion for cooking. Then, when I started uni I felt inspired to be creative and show people how easy it was to cook healthy delicious food on a student-friendly budget and it’s just grown from there really. 

Cooking style: Healthy, wholesome plant-based recipes that are quick, easy and delicious. I work with whole foods and try to shop locally when I can. But my aim is to create recipes that are cheap, easy and with assessable ingredients so that everyone can recreate my recipes.

Favourite cooking method: Hmmm, generally roasting whatever veg I have then throwing it in a pan with onion, garlic, herbs and spices and seeing what happens!

Favourite vegetable: I love root veggies because they’re so versatile, cheap and easily accessible! So... potatoes, carrots, sweet potato, parsnip, beetroot, squash, pumpkin. I love roasting root veg but there’s so many different ways to make the same veg interesting: mashing, boiling, puréeing, frying, shredding, grating…

Find Emily at @easypeasy.lemonsqueezy and on www.easypeasylemonsqueezy.net.


Oddbox Team