Curried parsnip soup
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Easy
- November 2017

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Serves 6
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Hands-on time 30 min, simmering time 30 min
A gently spiced recipe that turns parsnips into a heart-warming bowl of goodness.
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Vegan
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Vegetarian
- Calories
- 148kcals
- Fat
- 5.5g (0.8g saturated)
- Protein
- 3.7g
- Carbohydrates
- 17.4g (8.9g sugars)
- Fibre
- 7g
- Salt
- 1.4g
delicious. tips
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.
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.
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