While it is possible to buy parsnips all year round I only ever buy them in the depths of an English winter. Cold and frost bring out the natural sugars in this unassuming root vegetable and I wouldn’t be without them from late November until late February.
You will usually find them simply roasted alongside potatoes, carrots and beets in my kitchen but this simple soup also puts in a regular lunchtime appearance.
With all of us currently working from home, meeting for a bowl of hot soup at lunchtime is a highlight of our day!
Making Curried Parsnip Soup
There is nothing complicated about a simple vegetable soup, which is why I make so many of them!
Soup making is a brilliant way to use up leftover veg. You can choose your own favourite herbs and spices, throw in some lentils or beans to make it even more substantial or add some coconut cream for a little luxurious silkiness.
I’ve kept this recipe really simple and this is the way I usually go about a lunchtime soup. I open my fridge, see which veg I have to spare, check I have an onion or leek and I’m good to go.
For Curried Parsnip Soup You Will Need
- In season parsnips. Don’t try to make this soup in June, it will just taste of disappointment. You can use that parsnip which has gone a bit rubbery.
- A lovely leek. Use the white and green parts in this soup.
- Mild curry powder. All bought curry powders are different so use your favourite.
- Fresh garlic and ginger. The ginger adds a bit more heat and I can’t imagine a vegetable soup without garlic in it!
- A pinch of nutmeg. This one is optional but I’d encourage you to try it. Nutmeg adds a warm, comforting note, I just love it!
- Vegetable stock and salt and pepper to taste.
To Make Curried Parsnip Soup
This is the way I make all my quick vegetable soups, just substituting the chopped veg with whatever I have and swapping flavourings to suit.
- Fry chopped leek (or onion) in a little oil.
- Add chopped parsnips (no need to peel).
- Add grated ginger and crushed garlic.
- Sprinkle in the curry powder and nutmeg.
- Pour in the stock. Bring to the boil. Simmer for 10 – 15 minutes until the veg are fork soft.
- Blend with a stick blender.
- Season to taste.
Toppings For Parsnip Soup
It is not necessary to pop anything on top of your soup, if you want to eat it plain and simple go for it! However, if you’re feeling fancy, or you want a bit of extra texture, parsnip soup is thick enough to support any manner of additions!
You could try:
- homemade cumin croutons.
- crunchy kale crisps and roasted chickpeas.
- or simple parsnip crisps as I did here!
Add some fresh chives and you have a bowl of restaurant worthy soup in a flash!
More Soup Recipes
If you are really in the mood for soup now, you might also like:
- Winter Vegetable Soup – chunky, hearty and warming!
- Roasted Tomato and Garlic – super simple and soul satisfying.
- Vegan Cream of Mushroom – velvety and rich.
Curried Parsnip Soup
- 1 tbsp vegetable oil
- 1 large leek roughly chopped
- 600 g parsnips roughly chopped, no need to peel
- 1 tbsp crushed garlic
- 1 tbsp grated ginger
- 1 tbsp mild curry powder
- 1/4 tsp grated nutmeg plus more to taste
- 600 ml vegetable stock plus extra as needed
- salt and pepper to taste
- Heat the oil in a large saucepan and gently fry the chopped leeks until soft.
- Add the chopped parsnips, garlic, ginger, curry powder and nutmeg.
- Stir to coat all the vegetables with the spices.
- Add the stock and bring to a boil.
- Simmer for 10 - 15 minutes until the parsnips are soft.
- Blend using a stick blender until smooth, add more water or stock to thin as needed.
- Add salt and pepper and more nutmeg to taste.