Curried parsnip soup

Curried parsnip soup

If it’s a spicy parsnip soup you’re after, our curried parsnip soup is sure to deliver. This gently spiced soup recipe is made with cumin, coriander, turmeric and ginger. This really is a heart-warming bowl of goodness.

Curried parsnip soup

Or if you’d prefer your parsnip soup without a spicy hit, try our creamy roasted parsnip soup made with parmesan.

  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, simmering time 30 min

If it’s a spicy parsnip soup you’re after, our curried parsnip soup is sure to deliver. This gently spiced soup recipe is made with cumin, coriander, turmeric and ginger. This really is a heart-warming bowl of goodness.

Or if you’d prefer your parsnip soup without a spicy hit, try our creamy roasted parsnip soup made with parmesan.

Nutrition: per serving

Calories
148kcals
Fat
5.5g (0.8g saturated)
Protein
3.7g
Carbohydrates

17.4g (8.9g sugars)
Fibre
7g
Salt
1.4g

Ingredients

  • 750g parsnips (about 6-7), peeled
  • 
2 tbsp olive oil
  • ¼ tsp ground cumin
  • 
1 tsp ground coriander
  • 
¼ tsp ground turmeric
  • 1½ tsp ground ginger
  • 
½ tsp chilli powder, plus a sprinkle
  • 1 large onion, finely chopped
  • 
2 garlic cloves, crushed
  • 
2 bay leaves
  • 1.3 litres fresh vegetable stock
  • Fresh coriander leaves to serve
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Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Slice about 100g of the parsnips very thinly on a mandoline or using a sharp knife. Pat dry with kitchen paper, toss with 1 tbsp of the oil, the cumin and some salt and pepper, then spread out on a large baking sheet. Bake for 20-25 minutes until crisp and golden at the edges.
  2. Meanwhile, put the rest of the ground spices in a small frying pan and toast for 1-2 minutes over 
a medium heat until fragrant.
  3. Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening. Meanwhile, chop the rest of the parsnips. Add the garlic to the onion pan and cook for 2 minutes more. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. Bring to the boil, then turn down to a medium heat and cook for 30 minutes until the parsnips are tender.
  4. Remove and discard the bay leaves, then whizz the soup using 
a stick blender (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out) until smooth. Season to taste. Sprinkle with the parsnip crisps, extra chilli powder and a few coriander leaves to serve.

Nutrition

Nutrition: per serving
Calories
148kcals
Fat
5.5g (0.8g saturated)
Protein
3.7g
Carbohydrates

17.4g (8.9g sugars)
Fibre
7g
Salt
1.4g

delicious. tips

  1. Next time, replace the spices by adding 1 tbsp of your favourite curry paste in step 3 and use ready-made veg crisps to save time.

  2. The cooled soup (without crisps) will keep covered in the fridge for up to 4 days or in the freezer for up to 6 months. You can store the parsnip crisps in an airtight container for 1-2 days.

Buy ingredients online

Recipe By:

Jen Bedloe
Former head of food delicious.

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Read what others say...

  1. This is a lovely tasty recipe that has just the right amount of heat and spice to give good flavour without overpowering the parsnips. The parsnip chips were a nice touch. I will make again.

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