Curry Spiced Parsnip Soup

    35 min

    This pureed winter soup has the perfect combination of sweetness and spiciness. Parsnips are simmered in a creamy curried chicken stock. Enjoy with fresh crusty bread, if you desire.

    139 people made this

    Makes: 4 

    • 30g butter
    • 1 medium onion, chopped
    • 450g parsnips, peeled and cubed
    • 1 clove garlic, finely chopped
    • 2 teaspoons curry powder
    • 1 cube chicken stock
    • 800ml boiling water
    • 125ml double cream
    • salt and pepper to taste
    • 1 pinch crushed chillies or paprika for garnish

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder and fry for a couple of minutes to release the flavours. Mix the stock cube into the boiling water and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pan. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
    2. Remove from the heat and puree with a liquidiser or hand blender. Stir in the cream and heat through. Do not boil. Season with salt and pepper to taste and garnish with crushed chillies or paprika.

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    Reviews in English (165)


    Made it healthier. I used olive oil instead of butter, and instead of cream I added about 60g of soft goat's cheese. This lent just the right amount of creaminess without compromising on flavour, and saved loads on fat and calories!  -  19 Feb 2010


    Delicious soup, so easy to make, and even better to eat. I followed the recipe exactly, and have to say is probably the best soup I have ever made. I will definately be making this again, and will make it for guests without worrying it could go wrong. 5 Stars !!!!  -  22 Sep 2011


    Altered ingredient amounts. only used half an onion and did not add cream really tasty soup will make again in larger quantities  -  17 Feb 2011