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Writer's pictureTrue Food Nutrition

Curried Parsnip Soup

Updated: Nov 19

Soup and root veg - a perfect combo. And coincidentally it is the season for them both. This curried parsnip soup is so easy to make - about 30 minutes from start to finish - but it has a really indulgent and luxurious feel.


The reason we love soup so much is that it is versatile - you can add beans, chickpeas or lentils to a soup to make it more of a meal, it is portable in a soup flask to take leftovers to work or it is a warming snack in a mug when you need a little comfort food. This recipe will serve 4.

Smooth parsnip soup with sour cream and croutons to serve

Ingredients


350 g parsnips, cut into small cubes

1 onion, quartered

50 g unsalted butter, cut into cubes or 

1 tbsp olive oil

1 tsp curry powder

750ml of chicken or vegetable stock

½ tsp fine sea salt, or to taste

1 pinch ground black pepper, or to taste

A drizzle of sour cream, 60 g croutons and a few snipped chives as an optional topping



Method


Add the chopped parsnips, onion and curry powder into a food processor and pulse for about 10-15 seconds until finely chopped but not pureed.

Over a medium heat, add the butter or olive oil and the vegetable mixture to a large pot and cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Add the stock, salt, and pepper to the pot, bring to a boil, then reduce heat and simmer for about 12-15 minutes, or until the vegetables are cooked through.

Remove from heat and let cool slightly.

Use a hand held soup blender directly in the pot and blend until the soup is smooth.

Serve garnished with the optional toppings if desired.


Recipe & photo credit: Thermomix & Cookidoo

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