Curry Parsnip Soup
A British classic, best enjoyed when the weather’s cold. Using seasonal vegetables, this is the perfect winter soup.
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Curry Parsnip Soup
A British classic, best enjoyed when the weather’s cold. Using seasonal vegetables, this is the perfect winter soup.
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| Servings | Prep Time |
| 2servings | 10minutes |
| Cook Time |
| 30-40minutes |
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Ingredients
- 500g Parsnipschopped
- 2medium Carrotschopped
- 1 Spring Onionschopped
- 2cloves Garlicminced
- 3tbsp Mild Madras Curry Powder
- 1tsp Ground Turmeric
- 1tsp Ground Coriander
- Salt and Pepperto taste
- 1/2tsp Chili Flakesoptional
- Plant Milk/Creamoptional
- Smoked Paprikafor serving
Instructions
- 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!
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.