Spicy parsnip and vodka soup in shot glasses

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Serves: 8

By LemonTart

(1 Vote) 1


  • 1 splash double cream

  • 1 potato

  • 1 pint vegetable stock

  • 1 tsp smoked paprika

  • 1 tsp ground ginger

  • 25ml vodka (optional)

  • 2 large parsnips

  • 2 leeks

  • 1 tsp dried chilli flakes


  1. Slice and dice the veg into chunks. No need to fry first, just pop in saucepan with hot stock.
  2. Add the seasoning (adjust/vary to your taste, ingredient list is just a guide). Bring to boil, pop lid on and reduce temp to a gentle simmer. Let it simmer for 20 mins until veg is lovely and tender.
  3. Blitz with a hand blender until velvety smooth.
  4. Just before serving, warm through but don’t boil again. Swirl in the cream and shot of vodka (optional but nice kick). Reserve some cream for decorating.
  5. Now get your shot glasses and pour in the warm soup. Add a half tsp of cream to the top and a light dusting of paprika looks good. I like to serve with some warm beetroot and parsnip crisps..

Handy Hint

Can be good served chilled but I prefer warm. If freezing, cool fully first and without the cream added.
My sister makes this and puts a tsp of homemade sour cherry preserve with a little vodka mixed in to the bottom of each shot glass and carefully top with the soup - WOW. Sounds awful, looks amazing, tastes wild. Worth experimenting with.

Additional Information

  • Make Ahead

  • Soup

  • Starter

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • 31/01/08 18:41

    Stylish starter, can make ahead and just reheat (if serving hot) and fill the glasses just before serving. If serving chilled, chill the glasses too. It will be awful if served anything less than really really cold. Be brave and try it with the sour cherry. It sounds crazy but the sour works well with the spicy sweet of the parsnips. The colour is great too.