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🥣 Boxing Day Spicy Parsnip Soup

Sweet, smoky, gently spicy — with sage and onion stuffing croutons

Serves: 4–6 Prep: 15 mins Cook: 25–30 mins

Ingredients

Roasted veg (pre-cooked leftovers)

~500g honey-roasted parsnips & carrots (roasted with olive oil, honey & Herbes de Provence)

~100g cooked Brussels sprouts

2 tbsp mashed potatoes

Soup base

1 tbsp olive oil

1 medium onion, finely chopped

1 tsp ground cumin

½–1 tsp smoked paprika

750ml hot water (plus extra if needed)

2–3 tsp Bisto Best onion gravy granules

150ml milk

25g butter

1/2 teaspoon English mustard

Salt, to taste

1–2 tbsp chopped pickled jalapeños

Stuffing croutons

3 sage & onion stuffing balls

Method

  1. Soften the base Heat the olive oil in a large saucepan. Add the onion and cook gently for 8–10 mins until soft.

  2. Bloom the spices Stir in the cumin and smoked paprika. Cook for 30 seconds until fragrant.

  3. Add the veg Add the roasted parsnips, carrots, sprouts and mashed potatoes. Stir well.

  4. Blend Blend until smooth. Return to medium heat, stir in the milk, mustard and butter, and adjust thickness with extra water if needed. Season to taste.

  5. Finish Stir in the chopped jalapeños.

  6. Stuffing croutons Break stuffing balls into chunks, and roast at 200°C (180°C fan) for 10–12 mins until crisp.

Serve

Ladle into bowls, stir in a spoon of Kefir Greek yoghurt and top with stuffing croutons. Finish with black pepper and parsley.

Notes

Mash thickens and emulsifies — don’t overdo it

No cheese needed: milk, butter and gravy give enough richness

Freezes well (without croutons)

If you want next:

a one-page printable PDF

a handwritten-style card

or a “serves 12 / batch cook” version

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