Jayne's spicy parsnip soup

    50 min

    I love Baxters spicy Parsnip soup so I created my own and it's just as good with a lot less fat. This is a great, quick, comforting, healthy soup.


    Glamorgan, Wales, UK
    72 people made this

    Serves: 4 

    • 1 tablespoon sunflower oil
    • 1 red onion, chopped
    • 4 large parsnips, peeled and cubed
    • 2 medium carrots, cubed
    • 1 teaspoon curry powder
    • 1 vegetable stock cube
    • 4 tablespoons of milk
    • pinch ground black pepper

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat the oil in a pan. Add onion and cook until onion has softened.
    2. Add parsnip and carrot and cook for a few minutes but don't let the vegetables or onion colour. Add curry powder and stir through. Add vegetable stock cube, then enough water to cover the vegetables by about an inch.
    3. Simmer gently until vegetables are tender, about 40 minutes.
    4. Blend the soup to your desired consistency (at this stage you can cool it and place in the fridge for reheating). Add milk and then black pepper to taste. Serve with crusty bread and butter.

    Other ideas

    You can add ginger and/or apple but the version above is my favourite.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Very easy to make, a thick soup perfect for a cold day. Lovely subtle spicy flavour.  -  25 Sep 2012


    We grow our own parsnips and this year has been an amazing year for them so trying lots of new parsnip recipes and this is an excellent one. I used a curry paste as well as my own blend of ground spices, instead of made-up powder, and (for my personal taste) it needs seasoning with salt as well as the freshly ground black pepper. But it's a winner!  -  02 Jan 2013


    what can i say  -  18 Jan 2012