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Curried Parsnip Soup
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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, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 159kcal

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
  • ½ tsp ground coriander
  • 3cm piece of ginger peeled and grated
  • 1 ½ tbsp medium curry powder
  • 1 small handful fresh coriander/cilantro leaves and stems finely chopped +plus more for serving
  • 1.1 litre vegetable stock made from vegan vegetable bouillon
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper

For the parsnip crisps

  • 1 parsnip peeled then cut in half lengthways
  • 1 tbsp olive oil
  • ¼ tsp sea salt

Instructions

  • Heat the oil in a large saucepan over medium heat.
    Add the onion and celery and cook until soft, for about 5 minutes. Once the onion is soft add the ginger, garlic and chopped coriander stems. Cook for about a minute. Now add the spices, again cook for just a minute until they release their fragrance.
  • Now stir in the parsnip, potato and chopped coriander/cilantro leaves. Pour in the stock, add salt and pepper, bring to the boil then reduce to a simmer.
  • 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.
  • Serve with parsnip crisps, coriander leaves and good crusty bread.

To make the parsnip crisps

  • 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.

Notes

  • Parsnips - choose smaller parsnips that are firm and white. I always peel my parsnips when making soup.
  • Potatoes - use a floury variety 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. As this soup is vegan I used a vegan bouillon which was also gluten-free.
  • Freezing - this soup freezes well. Leave it to cool, transfer to a suitable container, label and freeze for up to 3 months. To defrost, leave the soup in a container in the fridge overnight, reheat on the hob. I do not recommend freezing the parsnip crisps.
  • Nutritional Information - is approximate and calculated using an online nutrition tool. It does not include parsnip crisps.

Nutrition

Calories: 159kcal | Carbohydrates: 26.3g | Protein: 3.3g | Fat: 4.3g | Saturated Fat: 0.5g | Sodium: 128mg | Potassium: 466mg | Fiber: 3.9g | Sugar: 2.4g | Calcium: 25mg | Iron: 1mg