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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

parsnip soup

Even the act of slicing a parsnip releases, to me anyway, the smell of winter. These are the ultimate of the earthy root vegetables and never fail to sooth the chill of a cold winter’s day, whether they’re found in soup or in a side dish.

roasted parsnip soup

Parsnip soup-2

Warm up this week with a bowl of spiced parsnip soup.


6 parsnips

1 onion

2 cloves of garlic

½ teaspoon of ground ginger

2 tablespoon of honey

2 tablespoon of olive oil



1 litre of vegetable stock

½ teaspoon of chilli flakes, to serve

More olive oil, to serve


1. Pre-heat the oven to 200c/180c fan/Gas Mark 6.

2. Peel and roughly chop the parsnips, onion and garlic. Transfer to a large roasting dish.

3. Add the ground ginger, honey and olive oil to roasting dish. Add a generous pinch of salt and pepper and mix everything well.

4. Cover the dish with tin foil and roast in the oven for 45 minutes to 1 hour, until the parsnips are cooked through.

5. Transfer the parsnips to a large bowl and pour in the hot vegetable stock. Use a hand-held blender to blitz the soup.

6. Place a large sieve over a saucepan. Use the back of a wooden spoon to push the blitzed parsnip soup through the sieve into the saucepan. This will give your soup a beautifully smooth texture and is really worth doing.

7. If necessary, re-heat your soup in the saucepan and add a little more salt and pepper to taste.

8. Serve the soup with a drizzle of olive oil and a pinch of chilli flakes.

This recipe first appeared in Insider Magazine in The Irish Independent on November 6th


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