Parsnip Soup

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Parsnip Soup

Suitable for vegans
Category Starter
Makes 1.6kg
Preparation 5 minutes
Cooking 35 minutes

Rating: Rated 5 / 5 (1 ratings)

Fragrant Parsnip Soup with Mild Curry Spice


  • 4 parsnips
  • 1 onion
  • 2tbs cooking oil
  • 1/2 tbs garam masala
  • Black pepper
  • Parsley
  • 4 sticks of celery
  • 1 potato
  • 1tbs curry powder
  • 2 vegetable stock cubes
  • Thyme
  • Rosemary


Stage 1

Chop all vegetables up. Prepare veg stock Put 1 tbs oil in large pan, when hot add curry powder and then chopped parsnips Coat the parsnips by stirring in the curry spice until all are orange/yellow, cover pan with lid and cook on low for 5 minutes, checking it doesn’t stick to pan, if liquid is low add a bit of veg stock.

Stage 2

In another pan shallow fry the chopped onion and celery in 1 tbs oil, add the parsley, garam masala, thyme, when it's browned and about to stick to pan add a bit of prepared veg stock and simmer with lid on until vegetables are soft.

Stage 3

When all vegetables are soft transfer to large container, add 1pt of veg stock and blitz with hand blender until smooth, this will be too thick so add prepared stock/water bit by bit to required consistency. Add a bit more parsley, back pepper and pinch of rosemary, stir and serve.

Stage 4

Makes 4 x 400g large portions or 8 x 200g small portions. Freeze any remaining for another day.


Parsnip Soup


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Recipe author

Added by: Eleanor
Added on: 17th June 2018

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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