Part of being vegan is trying to use as local and as seasonal ingredients as possible. This is one of the reasons why I absolutely love this parsnip soup during the winter.
Cheap and easy to make, the flavours of the parsnip and curry blend wonderfully together. Perfect as a starter or as a main dish with some freshly baked croutons to top.
Print RecipeCurry Parsnip Soup Yum
A British classic, best enjoyed when the weather's cold. Using seasonal vegetables, this is the perfect winter soup.
|Prep Time||10 minutes|
|Cook Time||30-40 minutes|
- 500 g Parsnips chopped
- 2 medium Carrots chopped
- 1 Spring Onions chopped
- 2 cloves Garlic minced
- 3 tbsp Mild Madras Curry Powder
- 1 tsp Ground Turmeric
- 1 tsp Ground Coriander
- Salt and Pepper to taste
- 1/2 tsp Chili Flakes optional
- Plant Milk/Cream optional
- Smoked Paprika for serving
- Toast the onion and garlic in a few tablespoons of water.
- Fill your pan a little over halfway with water. Add the rest of the ingredients (except the plant milk/cream), mix and let it simmer for 20-30 minutes.
- Check that the vegetables are soft and cooked. Blend using an immersion blender (or a conventional blender).
- Adjust the thickness of the soup using plant milk/cream or water.
- Serve warm sprinkling with a pinch of smoked paprika. Enjoy!
- Choose between mild, medium or hot curry powder to get a different spice result.
- If you prefer a sweeter flavour, add 1 peeled and cubed sweet potato to the ingredients.
- To avoid oils, dissolve 1 tbsp of cornstarch in 1/2 cup of plant milk and add to the soup 5 minutes before the end.