Lorna's Tasty Treats

Curried Parsnip Soup

Parsnip from the allotment                            Curried Parsnip Soup

For 3 - 4 people – depending on appetite!

You can vary the amount of spices according to taste – just keep on trying it! Ideal on a cold, wet winter’s day, and fills the kitchen with an irresistible smell!


Preparation: 10 minutes

Cooking: 30 minutes



1 large onion, chopped

1 clove garlic, chopped

1lb / 500gms. parsnips, peeled and chopped

Large knob of butter or a generous glug of olive oil

1 teaspoon celery salt, or two sticks celery, chopped

1 dessertspoon madras curry powder  

1 dessertspoon garam masala - optional

1 chicken Oxo cube

1 pint water [approx.]

3 tablespoons chopped fresh parsley

4 tablespoons single cream



1. Put the butter or oil into a large saucepan, heat until sizzling, and add the onion and garlic [and celery, if using.] Stir thoroughly and sauté for a few minutes until they start to soften.

2. Add the chopped parsnips, and again stir, sautéing for a few more minutes.

3. Add the spices, stir in and cook for a minute or so before adding the water and stock cube.

4. Simmer for 15 minutes, until the parsnip is cooked, taste and adjust seasoning as necessary.

5. Liquidise in a food-processor – this should only take about 15 seconds.

6. Return to the saucepan, and add the single cream and parsley. Stir and reheat gently for a few minutes, before pouring into warmed bowls.


To finish  - some ideas to try!

1. Add a thumb-sized knob of ginger, finely chopped, when sautéing the onion, to give extra flavour and aroma.

2. Swirl a little single cream onto each bowl, and sprinkle each with a little chopped fresh parsley.

3. Fry some sage leaves in olive oil and sprinkle on top of the soup.

4. Throw in a handful of chopped leeks and cook for a further 5 minutes, at Step 6. [You can also use frozen chopped leeks]

5. Serve with garlic croûtons, or some French bread / ciabatta / wholemeal bread.


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