RECIPE: Curried Parsnip Soup


When people think of parsnips, they usually think of roasted parsnips with a roast dinner. However, they are a delicious ingredient to include in soup. They have a sweet and earthy flavour that works well with spices and the texture is perfect for blending. Here is how to make curried parsnip soup.

Ingredients for Curried Parsnip Soup

  • 6 large parsnips
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed
  • 1.5 litres vegetable stock
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • 1 tsp grated ginger
  • 3 tbsp olive oil
  • Salt and black pepper

How to Make Curried Parsnip Soup

  1. Heat the oven to about 180 degrees C or gas mark 4.
  2. Peel and thinly slice one of the parsnips and spread out on a baking tray. Sprinkle with half the cumin, some salt and drizzle with half the oil.
  3. Bake the parsnips for approximately 20 minutes, or until they are golden and the edges have become crisp.
  4. While the parsnips are cooking, put a small frying pan over a medium heat and toast the remaining cumin, the turmeric and chilli powder for one minute.
  5. Put a large saucepan over a medium heat and add the remaining oil and fry the chopped onion for approximately seven minutes.
  6. Chop the remaining parsnips and crush the garlic. Add these to the pan with the onion.
  7. Add the toasted spices and stir.
  8. Add the vegetable stock and increase the heat to bring the mixture to the boil
  9. Once boiling, season with salt and black pepper and reduce the heat to medium to simmer for 30 minutes.
  10. Remove from the heat and blend with either a stick blender or a food processor.
  11. Serve into soup bowls and decorate with the parsnip crisps.

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