Creamy parsnip soup

Creamy parsnip soup


20 people made this

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

MarlowMethodistChurch Buckinghamshire, England, UK

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.

Recently viewed

Reviews (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

Write a review

Click on stars to rate