Curried parsnip soup

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

A gently spiced recipe that turns parsnips into a heart-warming bowl of goodness.

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
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
  • 1/4 tsp ground cumin
  • 
1 tsp ground coriander
  • 
1/4 tsp ground turmeric
  • 11/2 tsp ground ginger
  • 
1/2 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

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.

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.

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