Silky sweetcorn soup with the added root depth of comforting parsnips and the fragrance of fresh rosemary. This recipe is super easy and made in only 25 minutes!

 Serves: 4-6 / Total Time: ~25min


1 large onion, roughly chopped

2 stalks celery, chopped

750g parsnips, peeled and chopped

800ml vegetable stock

400g frozen sweet corn

1 sprig fresh rosemary, plus extra for garnish 



1. Preheat a large pot on the stove. Sauté the onion, celery and garlic in some water, till lightly browned, around 8 minutes. 

2. Add the parsnips and 500ml of the stock. Bring to a boil, then simmer for 10 minutes, till the parsnips are tender. 

3. Add the sweetcorn, rosemary and the rest of the stock. Cook for a further 5 minutes. 

4. Take off the heat and blend in a high-speed blender or food processor. 

5. Garnish with rosemary and serve! 


Using fresh corn when in season would, of course, be preferable! When buying fresh, look for cobs with the husk intact. It should be green and fresh and conceal fine, silky threads. The kernels should be tightly packed, plump and smaller at the tips than in the middle (indicating young cobs). 

Sweet corn is a good source of phenolic flavonoid antioxidant, ferulic acid. Researchers have even reported that ferulic acid has a “wide range of therapeutic properties,” with evidence that it plays vital roles in preventing cancers, ageing, and inflammation in humans.¹



1. Srinivasan M, Sudheer AR, Menon VP. Ferulic Acid: Therapeutic Potential Through Its Antioxidant Property. Journal of Clinical Biochemistry and Nutrition. 2007;40(2):92-100. doi:10.3164/jcbn.40.92.