December 2, 2022


I spotted a recipe for something similar to this in a magazine recently.  The recipe included, like so many often do, chilli.  Chilli no longer agrees with me so I have to avoid it, which is a real shame because I do enjoy a nice curry - or at least I used to.

There seems to be chilli in everything these days and it turns up unexpectedly all over the place.  Goodness only knows why it ends up in some foods, such as the cauliflower cheese served in a local pub.  Cauliflower cheese is one of those foods that is perfect just as it is and definitely does not need any chilli.  The UK food scene seems to have gone chilli mad!

To make my version of the soup I used Sainsbury's garam masala because it contains lots of the spices I like but there is no chilli listed in the ingredients.  I also added a touch of fenugreek just for the sake of it.

It was very tasty.


2 fat parsnips
2 dessert apples
1 onion
1 medium potato 
a chunk of celeriac
2 tsp garam masala
half a tsp ground fenugreek
2 tsp Marigold veg stock powder (or use a stock pot or home made stock)

Prepare enough veg to fill the machine to the lower line.  Add enough water (or stock) to fill to the top line and cook on the smooth setting.

Makes 4 generous portions.


  1. Parsnip soup is a peculiarly British dish. I'd never heard of such a thing until we moved to the UK. In cases like that when you encounter a new food, you either fall in love with it immediately, or you spend the rest of your life wondering what all the fuss is about.

  2. I know it's winter when I start to think about parsnip soup and apple is just perfect to balance the flavour. Last spring I thought I was adding too much chilli to dishes that didn't really need it - it had become a sort of habit. But then my chilli plants had a bumper crop this summer and I'm now knee deep in frozen, dried and pickled chillies as well as chilli sauces, chillies in oil etc etc.