Curried parsnip soup
- November 2017
- Serves 6
- 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.
- Vegan recipes
- Vegetarian recipes
- 5.5g (0.8g saturated)
- 17.4g (8.9g sugars)
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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