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

If you like a warming bowl of soup but you are getting bored with the same flavours, this one is for you. Curried parsnip soup isn’t just tasty, but it is easy and healthy too.

Parsnips are sometimes forgotten about until a Sunday roast. People often roast them with honey or serve them next to potatoes. But these root vegetables make a fantastic base for a creamy, thick soup. They have a natural sweetness that works well with warm, savoury spices.

Adding curry powder to a simple vegetable soup completely changes the flavour. It brings a gentle heat that warms you from the inside out. Do not worry about it being too spicy. You can easily adjust the heat for this curried parsnip soup recipe to suit the whole family.

Why you will love this curried parsnip soup

Finding a recipe that ticks all the boxes is rare. We all want meals that taste good, cost very little, and are good for us. This curried parsnip soup recipe manages to do all three perfectly. It is also completely vegetarian and vegan.

A cheap and cheerful meal

Fresh parsnips are incredibly cheap, especially in the autumn and winter. Onions, potatoes, and stock cubes are also budget-friendly staples. If you want to learn more about eating well for less, check out my other soup recipes for inspiration.

Quick to prepare

Some soups need to simmer for hours. This one is different. You only need to chop the vegetables, fry them gently, and let them boil until soft. The whole process takes less than forty minutes. This makes it a great choice for a quick lunch or a busy weekday dinner. Alternatively, if you have a soup maker, it is easy to put all the ingredients in there and leave it to do its thing.

Health benefits of parsnips and spices

We all know we should eat more vegetables. Sometimes eating salads in the middle of winter just feels wrong. Soups are a fantastic way to get your five a day without feeling like you are eating rabbit food.

The benefits of parsnips

Parsnips are packed with nutrients; they are a great source of vitamin C, vitamin K, and folate. Vitamin C helps your immune system fight off cold germs. The high fibre content in root vegetables also keeps your digestion working smoothly. Fibre helps you feel full for longer, so you will not be reaching for the biscuit tin an hour later. If you want to use up leftover root veggies, you might also like my guide on autumn seasonal vegetables.

Curry powder

Curry powder is a blend of different spices. Most blends include turmeric, coriander, cumin, and ginger. Turmeric contains a compound called curcumin. People have used curcumin for hundreds of years to reduce swelling and inflammation in the body. Cumin and ginger are excellent for settling your stomach. Adding these spices to your meals is a brilliant way to boost your health. If you enjoy cooking with spices, look through my healthy curry recipes for more ideas.

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.

Ready to grab your soup spoon?

Making your own lunch from fresh ingredients feels very rewarding. You know exactly what is in your food, and you save money at the same time. This curried parsnip soup is comforting, full of vitamins, and bursting with gentle spice.

The next time you are at the shops, pick up a bag of parsnips and give this curried parsnip soup recipe a try. It might just become your new favourite winter warmer. Please share this recipe with your friends if you enjoy it.

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