Easy curried parsnip soup recipe suitable for Slimming World or other diets

Parsnips are one of those vegetables I tend to associate with roast dinners, but they’re actually brilliant for soup. They’re naturally quite sweet and, once blended with potato, make a lovely thick soup without needing to add cream.

Adding curry powder works particularly well because it stops the sweetness of the parsnips becoming too much. I’ve used 2–3 teaspoons here so you can adjust it depending on the curry powder you have and how much spice you like. I’d start with less if you’re unsure because it’s much easier to add more than try to rescue a soup that’s hotter than you wanted!

This curried parsnip soup is also really inexpensive to make. The main ingredients are parsnips, potato, onion, garlic, curry powder and vegetable stock, so there’s nothing particularly difficult to find and you may already have quite a few of them in the cupboard.

It makes four portions and works well for lunch, particularly if you make it ahead and keep portions ready for the next few days.

Is this curried parsnip soup suitable for Slimming World?

If you’re following Slimming World, this is the sort of soup I would have happily made for lunch when I was following the plan and losing weight. It’s based around vegetables and stock rather than cream, although you’ll still need to check the particular stock, cooking spray and other ingredients you use against the current Slimming World plan.

I don’t give Syn or SWIP values because the plan and individual products can change, and I’d much rather you check the current information than rely on a figure I’ve put on a recipe that may eventually become outdated.

If you’re looking for more ideas like this, have a look at my Slimming World soup recipes. I’ve also got a broader collection of healthy soup recipes if you aren’t specifically following Slimming World.

Can I make curried parsnip soup in a soup maker?

Yes. This is a good recipe for a soup maker because everything is blended smooth at the end anyway.

Chop the parsnips, potato and onion fairly evenly, then add them to your soup maker with the garlic, curry powder and enough vegetable stock for your machine. Don’t automatically add the full litre of stock because soup makers have maximum fill lines and capacities vary considerably.

Choose the smooth soup programme and let the machine cook and blend the soup. Once it’s finished, check the consistency and add a little more hot stock or water if it’s thicker than you like.

Always follow the instructions for your particular soup maker, especially its minimum and maximum liquid levels.

For more ideas, have a look at my soup maker recipes and tips.

Ingredients you need for curried parsnip soup

You do not need a long shopping list to make this curried parsnip soup recipe. You probably have most of these items in your kitchen cupboards already.

• Onions: One large white or brown onion is perfect. Onions build the flavour base of the soup.
• Garlic: Two cloves of garlic add a savoury depth. You can use garlic paste from a jar if you want to save time.
• Parsnips: You will need about 500g of parsnips. Wash them well. You do not always need to peel them if the skin is thin, but peeling them gives a smoother soup.
• Potatoes: One medium potato helps to thicken the soup. The starch in the potato gives the soup a creamy texture without needing to add double cream.
• Curry powder: Two to three teaspoons of mild or medium curry powder. Use a mild one if you are cooking for children.
• Vegetable stock: You need around 750 millilitres to 1 litre of vegetable stock. Two standard stock cubes dissolved in boiling water work perfectly.
• Salt and pepper: Just a pinch of each to season the soup at the end.

How to make the perfect curried parsnip soup

Cooking soup from scratch is very satisfying. It is also much easier than many people think. Follow these simple steps for a perfect result.

Step-by-step instructions

1. Prepare the vegetables: Start by peeling your onion and chopping it into small pieces. Peel the garlic cloves and crush them or chop them finely. Next, wash, peel, and chop the parsnips and the potato. Try to cut the parsnip and potato into pieces that are roughly the same size. This helps them cook evenly.
2. Fry the base: Place a large saucepan on the hob over a medium heat. Add spray oil or low-calorie cooking spray if needed (some pans are non-stick enough to need nothing), and add the chopped onion. Stir it around and let it cook for about five minutes, until it softens and becomes slightly clear.
3. Add the spices: Stir the chopped garlic into the pan. Cook it for just one minute. If garlic burns, it tastes bitter. Now, sprinkle the curry powder over the onions and garlic. Stir everything constantly for one or two minutes. Cooking the curry powder releases all the flavours from the spices.
4. Add the root vegetables: Put the chopped parsnips and potatoes into the saucepan. Stir them around so they get covered in the onion and spice mixture.
5. Pour in the stock: Carefully pour the hot vegetable stock into the pan. Bring the liquid up to a gentle boil. Once it is bubbling, turn the heat down to low. Put a lid on the saucepan.
6. Simmer until soft: Leave the soup to cook gently for about 20 to 25 minutes. You can check if it is ready by poking a piece of parsnip with a fork. If the fork goes in very easily, the vegetables are fully cooked.
7. Blend the soup: Take the saucepan off the heat. Use a hand blender to carefully blend the soup until it is completely smooth. If you are using a jug blender, let the soup cool down a bit first before transferring it. Hot liquids can expand in a jug blender and cause a mess.
8. Taste and serve: Taste the soup. Add a little salt and black pepper if you think it needs it. If the curried parsnip soup is too thick for your liking, stir in a splash of boiling water until you reach the texture you want.

Tips for the best curried parsnip soup every time

Even a simple recipe can be changed to suit your personal taste. Here are a few handy tips to make this meal your own.

Making it creamy

This soup is naturally thick because of the potato. If you want a richer, more luxurious feel, you can add a splash of milk or cream right at the end. For a dairy-free option, a spoonful of coconut milk works brilliantly. Coconut milk pairs very well with curry spices.

Batch cooking and freezing

Making a large batch of soup is a smart way to save time. You can easily double the ingredients in this recipe. Just make sure you have a saucepan big enough.

This soup freezes incredibly well. Let it cool down completely first. Then, pour it into plastic containers with tight lids or soup freezer bags. You can keep it in the freezer for up to three months. To eat it, simply let it defrost in the fridge overnight and warm it up in the microwave or on the hob.

What to serve with your soup

A bowl of soup is always better with something to dip into it. A crusty bread roll is the classic choice. A slice of thick sourdough bread toasted with a little butter is also good. Because this soup has Indian inspired flavours, you could even serve it with warm naan bread or a few poppadoms.

Frequently asked questions about curried parsnip soup

If you have never made this curried parsnip soup recipe before, you might have a few questions. Here are the answers to the most common queries.

Can I use old parsnips for this soup?

Yes, you can. Soup is a brilliant way to use vegetables that have gone slightly soft in the fridge. As long as they are not mouldy, they will taste great once cooked and blended. Just cut away any brown spots before you chop them up.

Do I have to add the potato?

The potato is not strictly necessary for the flavour, but it is important for the texture. Potatoes act as a natural thickener. If you leave the potato out, your soup will be a little thinner. If you do not have a potato, you can use a handful of red lentils instead. Lentils also thicken liquids very well and add extra protein.

Can I roast the parsnips first?

Absolutely. Roasting the parsnips in the oven before adding them to the soup pot gives them a deeper, sweeter flavour. Just toss the chopped parsnips in a little oil and roast them at 200°c for about 25 minutes until they are golden brown. Then add them to the pan with the stock.

Is this recipe suitable for a vegan diet?

Yes, the basic recipe is completely vegan. Just make sure your vegetable stock cubes are certified vegan. If you decide to add a splash of cream at the end, use a plant-based cream or coconut milk to keep the meal vegan-friendly.

My soup tastes too spicy. How can I fix it?

If you accidentally used a hot curry powder, do not panic. You can calm the heat down by stirring in some plain yoghurt, double cream, or coconut milk. Serving the soup with a thick slice of bread will also help balance the spicy flavour.

More easy soup ideas

If you like this combination of slightly sweet vegetables and warming spices, curried parsnip soup is definitely worth trying while parsnips are cheap and easy to find.

You can keep it mild, add a little more curry powder if you prefer more heat, make it on the hob or use your soup maker. I’d serve it with some bread for lunch because, as you probably know by now, I’m not interested in pretending a tiny bowl of soup will magically keep everyone full all afternoon!

For more ideas, have a look through my healthy soup recipes, or head to my Slimming World soup recipes if that’s specifically what you’re looking for.

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