Prawn Recipes: Cook Parsnip Soup with Prawns

Less sweet than their exuberantly coloured carrot cousins, earthy parsnips provide the perfect base for the zingy flavours in this soup.

Ingredients (serves 6 people)

  • 60 ml butter
  • 1 onion, finely chopped
  • 1 garlic cloves, finely chopped 250 g bacon, roughly chopped
  • 10 parsnips, peeled and sliced in rings 1 apple, peeled and grated
  • 1000 ml chicken stock 250 ml cream
  • Salt and freshly ground black pepper
  • 45 ml olive oil
  • 18 prawns, shells removed and cleaned
  • A hand full of parsley, finely chopped
  • Juice and zest of 1 lemon

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  1. Heat butter in medium-sized saucepan. Add onion, garlic and bacon. Fry for 5-8 minutes or until the bacon is golden brown. Add parsnips and apple and fry for another 5 minutes.

  2. Add stock and lower the heat. Leave to simmer for 20-25 minutes or until parsnips are soft and moist. Add cream and leave to simmer for another 5 minutes. Remove from the heat and leave to cool slightly.

  3. Blend in a food processor until smooth. Add more stock if the soup is too thick. Season well with salt and pepper.

  4. Heat olive oil until warm in medium-sized frying pan. Add prawns and fry for 3-5 minutes or until they start to brown. Add parsley, juice and zest of lemon. Fry for another 1 minute.

  5. Adjust seasoning and ladle soup into bowls. Garnish each bowl with a serving of prawns.

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