Curried Parsnip Soup

I’m sneaking one more soup recipe in before everything turns to chocolate and pancakes. If you haven’t already noticed making soup is one of my favourite things to do, it’s like therapy, some people like to bake cakes I like to make soup. I think it’s the smell of garlic and onion that soothes me, so when I feel a bit out of sorts or under the weather then you’ll find me making soup. This humble curried parsnip soup is a warming soothing soup, perfect for chilly days and days when you need something to perk you up a little.

This curried parsnip soup is moderately spiced, enough to shake up the taste buds and it has a little kick of ginger, just in case the spices aren’t enough. The fresh coriander feels refreshing here so this soup doesn’t feel like a soup for deepest darkest winter. Even if it feels that way right now. I used a medium curry powder, so if you want to give this to the kiddos you may want to use a mild curry powder. I like my soups on the thick side, to feel like a full meal, so if you want a thinner soup then you may want to add more stock, 200 ml should do the trick.

Like most soups, this curried parsnip soup can be made in advance if you want to take it work. Just heat it up and store it in a thermal flask or reheat it in the microwave at work. You could also freeze this soup, once cool transfer to a freezer bag, label the bag, and store in the freezer for up to 3 months. To defrost leave the soup in a bowl in the fridge overnight then once fully defrosted heat in a saucepan on the hob.

Now, these parsnip crisps, I made these as a topping for the soup and they add a lovely sweetness to the soup. They really are a lovely garnish. But to be honest with you I could eat them all day long, so if you have any leftover hide them away and snack on them instead of potato crisps. And if you have time go ahead and make a good size batch of these because they are really tasty and slightly addictive one or two may not be enough for you. They certainly weren’t enough for me so I’m making more of these for the weekend, just for me!

Print

Curried Parsnip Soup

Warmly spiced parsnip soup with crispy parsnip crisps. Warming and satisfying this soup is perfect for lunch or a light supper.

Course Lunch

Cuisine Fusion

Keyword curried parsnip soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 248 kcal

Author Michelle - The Last Food Blog

Ingredients

• 1 large brown onion (200g) chopped
• 1 tbsp olive oil
• 1 stalk of celery finely chopped
• 600 g parsnips (3 large parsnips) peeled and chopped into chunks
• 1 large potato (250g) peeled and cut into chunks
• 2 fat cloves of garlic minced
• 1 heaped tsp ground cumin
• 1/2 tsp ground coriander
• 3cm piece of ginger peeled and grated
• 1 1/2 tbsp medium curry powder
• 1 small handful fresh coriander plus more for serving leaves and stems finely chopped
• 1.1 litre vegetable stock made from vegan vegetable bouillon
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper

For the parsnip crisps

• 1 parsnip peeled then cut in half lengthways
• 1 tbsp olive oil
• 1/4 tsp sea salt

Instructions

1. Heat the oil in a large saucepan over a medium heat.

   Add the onion and celery and cook until soft, for about 5 minutes. Once the onion is soft add the ginger and garlic and cook for about a minute. Now add the spices, again cook for just a minute until they release their fragrance.

2. Now stir in the parsnip, potato and coriander. Pour in the stock, add salt and pepper, bring to the boil then reduce to a simmer.

3. Simmer over a low to medium heat for 20 minutes or until the potato and parsnip are soft. Use a hand-held blender to blend the soup until smooth.

4. Serve with parsnip crisps, coriander leaves and good crusty bread.

To make the parsnip crisps

1. Heat the oven to 200 degrees C, 392F.

   Line a baking tray with parchment.

   Cut a parsnip in half lengthways. Using a vegetable peeler, peel thin slices of parsnip. Start at the fat end of the parsnip then peel all the way to the end.

   Place the strips on the parchment paper, brush each side with oil then sprinkle with the sea salt.

   Bake on the middle shelf of the oven, bake for 15 to 20 minutes turning halfway through cooking.

   Once golden around the edges and looking dry remove from the oven and transfer onto kitchen paper.

   
   

More tasty soups for lunch:

• Creamy Broccoli and Cauliflower Soup
• Spicy Vegetable Soup with Red Lentils
• Spiced Carrot and Coriander Soup
• Roasted Red Pepper Soup with Feta Toast
• Leek and Potato Soup

If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more delicious food.