Back to Recipe Menu

Parsnip soup with honey


  • Place the onions, parsnips and potato in a large heavy-bottomed pot and add stock to just cover. Stir, season and cook on high heat for about 20 mins until very tender.
  • Then add a little cream and the honey to the pot. Check seasoning and blend.
  • Serve sprinkled with a little parsley and plenty of crusty bread on the side.


  • 2 large onions, chopped
  • 6 parsnips, chopped
  • 1 large potato, chopped
  • 1½ litres chicken stock
  • freshly ground salt & pepper
  • cream
  • a dollop of honey
  • freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm