Jo's Vegan Lab

Curry Parsnip Soup (Gluten-free, HCLF, Oil-free)

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.

 

vegan, parsnip, soup

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Curry Parsnip Soup Yum
A British classic, best enjoyed when the weather's cold. Using seasonal vegetables, this is the perfect winter soup.
vegan, parsnip, soup
Course Soup
Cuisine British, HCLF
Prep Time 10 minutes
Cook Time 30-40 minutes
Servings
servings
Ingredients
Course Soup
Cuisine British, HCLF
Prep Time 10 minutes
Cook Time 30-40 minutes
Servings
servings
Ingredients
vegan, parsnip, soup
Instructions
  1. Toast the onion and garlic in a few tablespoons of water.
  2. 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.
  3. Check that the vegetables are soft and cooked. Blend using an immersion blender (or a conventional blender).
  4. Adjust the thickness of the soup using plant milk/cream or water.
  5. Serve warm sprinkling with a pinch of smoked paprika. Enjoy!
Recipe Notes

Jo's Tips

  • 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.

 

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