Creamy parsnip soup

    30 min

    This smooth parsnip soup has a touch of curry powder added for spice. A perfect dish for cold nights at home.


    Buckinghamshire, England, UK
    103 people made this

    Serves: 4 

    • 75g (3 oz) butter
    • 1 onion, chopped
    • 500g (1 lb) parsnips, cubed
    • 25g (1 oz) flour
    • 1 teaspoon curry powder
    • 1 litre chicken stock
    • 1 clove garlic, crushed
    • Salt and freshly ground black pepper, to taste
    • 300ml single cream

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter in a saucepan over medium heat. Cook the onion and parsnips until golden and tender, about 5 minutes.
    2. Stir in the flour, curry powder, stock, garlic, salt and pepper; mix well. Bring to the boil, reduce to a simmer and cook until soft, 10 to 15 minutes.
    3. Carefully blend until smooth; pour in the cream and reheat just before serving.

    Cook's Note

    For a spicier soup, add up to 1 tablespoon curry powder.

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    Reviews in English (2)


    Good recipe I doubled the ingredients made a big batch of it and froze it. Left out the cream still tasted fabulous  -  24 Apr 2015


    Gorgeous! Made it my soup maker - just threw everything in except the butter and the cream, but added a 50g sachet of coconut cream after cooking and blended it in.  -  01 Apr 2015