Curried Parsnip Soup
Warmly spiced parsnip soup with crispy parsnip crisps. Warming and satisfying this soup is perfect for lunch or a light supper.
Servings 2
Calories 274kcal
Ingredients
- 1 large brown onion (200g) finely chopped
- 1 tablespoon olive oil
- 1 stalk of celery finely chopped
- 600 g parsnips (4 medium parsnips) weight in unpeeled. Peeled and roughly chopped.
- 1 large potato (250g) peeled and cut into chunks
- 3 cloves of garlic finely minced or put through a garlic press
- 1 heaped teaspoon ground cumin
- ½ level tsp ground coriander
- 3cm piece of ginger peeled and finely grated
- 1 ½ tablespoon medium curry powder
- 1 small handful fresh coriander/cilantro leaves and stems finely chopped +plus more for serving
- 1.1 litre / 4¼ cups of vegetable stock made from vegan vegetable bouillon
- 90 ml / ⅓ of a cup of double cream (heavy cream)
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the parsnip crisps
- 1 medium parsnip peeled then cut in half lengthways
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
Instructions
- Heat one tablespoon of olive oil in a large saucepan over medium heat.Add the onion and celery and cook until soft, for about 20 minutes. Once the onion is soft add the ginger, garlic and chopped coriander stems. Cook for about a minute. Now add the spices, and again cook for just a minute until they release their fragrance.
- Now stir in the chopped parsnip, potato chunks and the chopped coriander/cilantro leaves. Pour in the stock, add salt and pepper, bring to a boil then reduce to a simmer.
- Simmer over low to medium heat for 20 minutes or until the potato and parsnip are soft. Remove the pan from the heat then use a hand-held blender to blend the soup until smooth.Return the pan to the heat then stir in the cream. Once the cream is fully absorbed into the soup it is ready to serve.
- Serve with parsnip crisps and good crusty bread.
To make the parsnip crisps
- Heat the oven to 180°C (350°F) fan, 200°C (390°F)conventional oven.Line a baking tray with parchment paper.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 and 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.
Notes
- Parsnips - choose smaller parsnips that are firm and white. I always peel my parsnips when making soup.
- Potatoes - use a floury variety of parsnip, Maris Piper or Yukon Gold is perfect. The potato will give the soup is creamy texture.
- Stock - I prefer a vegetable bouillon for making soup.
- Freezing - I do not recommend freezing soup that contains cream as you run the risk of the cream splitting and leaving your soup with a grainy texture.
- Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.
Nutrition
Calories: 274kcal | Carbohydrates: 42.1g | Protein: 3.9g | Fat: 11.2g | Saturated Fat: 4.3g | Cholesterol: 21mg | Sodium: 188mg | Potassium: 833mg | Fiber: 8.9g | Sugar: 9.3g | Calcium: 95mg | Iron: -2mg