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Curried Parsnip Soup

Sweet parsnips and warm spices make this a winning combination. Our velvety smooth curried parsnip soup is perfect for  indulgent weeknight meals. 

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If you love spice, our curried parsnip soup is sure to deliver on warming flavours. Packed full of ginger, turmeric, cumin and coriander, this dish is perfect for warming you up during the colder months, and its velvety smooth texture is ideal for dinner parties or for lunch.

Serve up this heart-warming soup at dinner parties (it’s a fantastic starter!) or batch cook and freeze leftovers to be enjoyed for lunches at home. Top with homemade parsnip crisps, sprigs of coriander and warm, crusty bread. A perfectly healthy dish.

Time: 1 hour



750g parsnips, peeled

2 tbsp olive oil

¼ tsp ground cumin

¼ tsp ground turmeric

1 tsp ground coriander

½ tsp chilli powder

1 ½ tsp ground ginger

1 large onion, finely chopped

2 garlic cloves, peeled and crushed

1.3L fresh vegetable stock

2 bay leaves

Handful of fresh coriander, to sprinkle

Chilli powder, to sprinkle

ProTip: You can use a pre-made mild curry powder too, if you do not have time to make your own.               


Cast Iron MandolineSmall Frying PanBaking Sheet Hand Blender

What you'll need...


1. Heat the oven to 180C/160C fan/gas 4. Take 100g of the parsnips and thinly slice them by using a mandoline or sharp knife (make sure they’re thin enough to crisp up). Pat dry with kitchen paper, coat with olive oil and sprinkle with salt, pepper and cumin. Spread out the thin parsnip slices on a baking sheet. Bake for 20-25 minutes until golden at the edges and resembling crisps.

2. Add the remaining ground spices in a small frying pan, toasting over a medium heat for 1-2 minutes or until fragrant. Set to the side.

3. Heat oil in the cast iron over a medium-high heat and fry the chopped onion until softened (7-8 minutes). Add the garlic and cook for a couple of minutes more. Tip in the toasted spices and bay leaves then stir for a minute before adding the remaining chopped parsnips and stock. Bring to a boil, then turn down to a medium heat and cook for 30 minutes or until the parsnips are tender.

4. Remove the bay leaves before blitzing the soup using a hand blender until smooth. Season to taste with salt and pepper before serving. Sprinkle with the parsnip crisps, extra chilli powder and coriander leaves. Enjoy with warm, crusty bread.