Easy curried parsnip soup

    20 min

    Well it's getting chilly outside as winter draws closer, so out come the soups and stews. This is a super-simple recipe for a delicious curried parsnip soup, guaranteed to warm you up as the days get shorter and the season gets colder. This recipe makes two generous sized bowls of soup but if you want more you can simply double the ingredients and make twice as much.


    London, England, UK
    44 people made this

    Serves: 2 

    • 1 parsnip, sliced
    • 1 onion, sliced
    • 85g unsalted butter
    • 1 tablespoon plain flour
    • 1 to 2 teaspoons curry powder
    • 550ml vegetable or chicken stock
    • salt and pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Gently fry onion and parsnip in the butter in a saucepan over a medium heat until soft.
    2. When the onion and parsnip are soft, add the flour, curry powder and stock and continue to cook for a minute or two.
    3. Put your soup into a liquidiser, blender or food processor and whizz until smooth.
    4. Transfer the soup to a saucepan and warm though over a medium heat. Don't let it boil.
    5. Season with salt and pepper and serve with croutons. Enjoy!

    Cook's note

    I used my Nutribullet to blend the soup, which meant I had to leave it to cool before blending it. You can also use a stick blender if you have one.

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