Parsnip Soup with Horseradish Cream

The Cyprus Tree – Ohakune


  • Onion

  • 2 Medium to Large cloves Garlic (to your taste really)

  • 4 Med – Large Parsnips

  • 6 Cups Water with 3 tsps of Vegeta Stock dissolved in it

  • Salt and pepper to taste

  • Horseradish cream

  • Cream


Sweat the diced onion and garlic in a little oil or butter until soft and sweet, try not to brown

Add parsnips and Stock

Boil / simmer until parsnips soft but not mushy


This base can be kept in the fridge or freezer and reheated

Once reheated and ready to serve

Add a dollop of horseradish cream (careful – try a little at a time – it’s a very strong flavour)

Then stir in some cream to enrich or add a swirl to the plate.

Optional: add a small tsp of runny honey in the bottom of the cup or bowl then ladle soup over.