Curried Parsnip Soup – easy and quick
I love parsnips and I often make this delicious Curried parsnip soup. It’s delicious and flavour packed and perfect for chilly days
It really fills me up and it’s low in calories too and high in the good stuff, fibre. So healthy and so yummy
It’s made with fresh parsnips, onion, potato and garlic and warming curry spices – delicious and nutritious
Ready in approx 30 minutes it’s perfect for lunch on cols days – yum!!
I love parsnips, so much
The parsnip is a root vegetable closely related to carrot
They re cream in colour and a root vegetable growth in the ground
They are generally & naturally quite sweet – yum!
Health Benefits of Parsnips
- They are fibre rich
- They act as an antioxidant and anti-inflammatory.
- Helps regulate blood pressure.
- As a source of vitamin C, parsnips are an immune-defence, helping to fight off infection.
The Ingredients for your Spicy Parsnip Soup
Simple ingredients for an easy and delicious soup
Hints & Tips for your Spice Parsnip Soup
- You can use either a white or a red onion
- Peel or scrub your parsnips (I scrub) chop into even sized pieces
- Use a chicken or vegetable stock cube. If you use a vegan or vegetable stock cure it makes this soup vegetarian and/or vegan!
- I use a Medium Curry Powder and 2 teaspoons. If you like it more spicy feel free to add another teaspoon
- Fresh coriander (cilantro) at the end really does add another flavour dimension
- Adding Low fat cream or a little milk before serving really add a velvet nature to the soup – I recommend it
How to make Curried Parsnip Soup
Well it couldn’t be simpler to be honest.
Full instructions on the recipe card at the bottom of this post
Fry your onions, garlic and curry powder over a medium heat for 2 minutes, stiring
Step 2 – fry your parsnips, onion & potato for your soup
Add your chopped parsnips and potatoes and coat with the onion mix for 2 minutes
Add your water and stock cube, bring to the boil and simmer for 20 minutes
Step 4 – Blend your parsnip soup
Remove from the heat, blend with a hand blender to processor and serve
I find adding a tablespoon of low fat cream or milk and coriander leaves really revs this soup up
Season to your liking with salt & black pepper and enjoy!
Can I freeze this Parsnip Soup?
I strongly recommend you don’t.
Some things are not great for freezing and this soup is one of them, it really affects the texture
How to store Spicy Parsnip Soup
If you do have any leftover. Let it cool downwind then put it in an airtight container in the fridge for up to 2 days
To reheat pop it in a pan and reheat until piping hot on the hob. If it’s too thick add a dash of water
Vegetarian/Vegan Curried Parsnip Soup
If you use a vegetable stock cube (or vegan) then it is both vegetarian & vegan
If you want to add milk or cream at the end then please select vegan alternative cream or milk
Parsnip & Carrot Soup?
I also have a really popular recipe for Carrot & Parsnip soup – go see. It’s so good
Another Parsnip Recipes
My Perfect Roast Parsnips are so delicious and also very easy and not just for Christmas or Thanksgiving
Roasted with honey and oil (and a tad of butter) they are truly delicious
Look at them, have a go I promise you won’t be dissapointed
The Easy Slimming Group
I also have a Facebook Closed Group called Easy Peasy Slimming Style Recipes .
Come over and join this great honest community Facebook for Easy Peasy Slimming Recipes if you’re interested
Just use the join button if you like real home cooked tasty easy food!!
We support encourage and laugh!!Loads of tips and tricks – I promise
Oh and why not join me on Instagram – I’d love to see you there 🙂
Much Love Clare x
Curried Parsnip Soup
- 1 Large Saucepan
- 1 Blender
- 2 teaspoons Olive oil or one calorie spray if you like
- 2 Cloves Garlic Peeled and finely chopped
- 1 Onion (white or red) Scrubbed & Chopped
- 2 teaspoon Medium Curry Powder (3 if you like it spicy)
- 1 Potato Peeled and chopped
- 500 g Parsnips Scrubbed and chopped into inch pieces
- 1 Vegetable Stock Cubes
- 1 litre Water
- Salt & Black Pepper
- Fresh Coriander leaves
- In a large saucepan add your onion, chopped onions, garlic and curry powder and fry for 2 minutes over a medium heat
- Next add your chopped parsnips and potato and fry for 2 minutes
- Dissolve your stock code in the water and add to the pan and stir
- Bring to the boil and simmer for 20 minutes until the parsnips and potato are tender
- Using a blender, blend your soup, taste and adjust seasoning accordingly
- Serve in bowls and garnish with fresh coriander leaves