Curried Parsnip Soup

Curried Parsnip Soup

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 30 min

Nothing beats a hearty soup on a cold winter’s day and this spicy soup is just the dish to warm you up. The aromatic garlic, ginger and curry work so well with the strong earthy flavour of the parsnips all blended together into this delicious nourishing soup.

Curried Parsnip SoupIngredients:

4 parsnips (approx 500g)
1 large onion
1 small apple
2 cloves of garlic
1 thumb sized piece of ginger
1.5 litres of vegetable stock
1 tablespoon mild curry powder
Toasted hazelnuts
Salt and pepper


1. Prep your ingredients:

  • Peel the parsnips and cut into evenly sized pieces
  • Peel and dice the onion and apple
  • Slice the garlic and ginger finely
  • Make up your stock

2. Heat the oil in a large saucepan and cook the onion, garlic and ginger gently for 3-4 minutes. Then add in the parsnip and apple and cook for a further 3-4 minutes.

3. Stir in the curry powder and season well with salt and pepper. Pour in the stock and simmer for 15-20 minutes with the pot partially covered with a lid.

4. When the parsnip is tender, turn off the heat and leave to sit for about 5 minutes.

5. Then blend the soup well with a hand blender and add in more liquid if it is too thick.

6. Serve in warm bowls with some toasted hazelnuts sprinkled on top and some fresh sourdough bread.