This easy Curried Parsnip Soup is unbelievably quick and simple to make – it uses only 4 ingredients and takes less than 30 minutes to make… but delivers delicious results every time!
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
My easiest ever parsnip soup!
As you know, my mantra is ‘maximum flavour, minimum fuss’. And this delicious soup ticks both those boxes!
I set myself the task of creating a delicious parsnip soup that involved the minimum amount of effort and the maximum amount of taste… and this Curried Parsnip Soup is the result.
The first ‘trick’ is to use a really good curry powder – on oldie, but a goodie! A good curry powder will include a delicious blend of spices, chilli, garlic, onion and black pepper – meaning you don’t have to chop an onion, grate garlic, slice chillies or juggle multiple spices.
The second ‘trick’ is to use a good quality stock cube – this will give your parsnip soup richness and depth, plus a touch of salt.
And the third ‘trick’ is to really fry the parsnips well over a high heat. This will intensify the flavour of the parsnips and add a touch of caramelization – that touch of sweetness and umami flavour you normally only get by roasting parsnips.
The result is one of my easiest ever recipes… but also one of my most delicious!
How to make Curried Parsnip Soup
All you need to do is fry the parsnips, then add the curry powder and fry a little more. Next, add the vegetable stock cube and water. Bring to the boil, then simmer for 15 minutes with the lid on. Finally blend until completely smooth. And that’s it – easy peasy!
(Full recipe given in the recipe card below.)
The best curry powder for Curried Parsnip Soup
You can use any curry powder for this Curried Parsnip Soup, but my favourite and the one I recommend is Schwartz Mild Curry Powder. It’s an absolutely brilliant combination of coriander, cumin, fenugreek, mustard seeds, garlic, ginger, onion, turmeric, cayenne pepper, black pepper, cinnamon, nutmeg, cloves and bay leaves.
I’ve tried many other curry powders over the years and Schwartz Mild Curry Powder is hands down my favourite. It just works so well with the sweet earthiness of the parsnips in this recipe.
You can get Schwartz Mild Curry Powder from most major supermarkets, but if you are having trouble finding it, you can also get it on Amazon*.
Make it you own!
I’ve deliberately kept this recipe very simple… and it is delicious just as it is. But if you want to jazz it up a bit, by all means! Here are some ideas…
- Add in a couple of chopped carrots along with the parsnips
- Add in some diced sweet potato along with the parsnips
- Swap half the parsnip for celeriac
- Add some dried chilli flakes in with the curry powder for more heat
- Use medium or hot curry powder for a slightly different flavour and more heat
- Add in 100g (3½oz) dried red lentils for a more filling soup (simmer for 5-10 minutes longer)
- Add a swirl of double cream or coconut cream right at the end for a creamier soup
- Add a squeeze of lime juice at the end – it really compliments the aromatic spices
Packed with nutritional goodness
This Curried Parsnip Soup is not only quick, easy and delicious… it’s also packed full of nutritional goodness. Parsnips are an excellent source of many important nutrients: packing a hearty dose of fibre, vitamins, and minerals into every serving. Chillies too are rich in vitamins and minerals, as well as antioxidants. And many spices, such as turmeric and ginger have anti-inflammatory properties.
What to serve with Curried Parsnip Soup
Personally, I think the best accompaniment to homemade soup is homemade bread, especially soda bread, which can be made just before and popped in the oven while you make the soup.
(Shown here with my super-healthy Buckwheat Soda Bread!)
You could also serve the soup and bread with a selection of cheeses for a more substantial meal.
This soup would also make an excellent starter for a dinner party.
Curried Parsnip Soup with Buckwheat Soda Bread
What to drink with Curried Parsnip Soup
The aromatic spices in this spicy parsnip soup go very well with aromatic white wines, such as Riesling, Viognier or Pinot Grigio. It also works well with Chardonnay.
I would steer clear of red wines, but a fruity rosé would be OK.
What to do with leftover parsnip soup?
Parsnip soup keeps very well in the fridge and is very easy to reheat – making it a great ‘make ahead’ option.
Simply place the cooked and cooled soup in an airtight container in the fridge, where it will keep for up to 3 days.
To reheat, tip into a saucepan with a splash of cold water, bring to the boil and then simmer for 5 minutes or until the soup is piping hot all the way through.
You can also reheat this soup in the microwave, if you prefer.
Can you freeze parsnip soup?
Parsnip soup can absolutely be frozen! In fact, it’s a really great option for filling the freezer. (Top tip – make double and freeze half!)
Place the cooked and cooled soup in an airtight container in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Curried Parsnip Soup (Only 4 Ingredients!)
Ingredients
- 1 tablespoon olive oil
- 1 kg parsnips peeled and cut into small chunks (roughly 1cm / ½inch cubes)
- 4 teaspoons mild curry powder (I use Schwartz Mild Curry Powder*. See Note 1.)
- 750 ml vegetable stock (from a cube is fine – I use 1 x Kallo organic vegetable stock cube)
Instructions
- Place the olive oil and chopped parsnips in a fairly large saucepan and fry over a high heat for 4 minutes, until the parsnips are lightly tinged with brown. Stir frequently and take care not to burn the parsnips or let them get too dark.
- Turn the heat down low and add the curry powder. Fry for 1 more minute on low, stirring frequently. Add a small splash of water if it gets too dry.
- Add the vegetable stock and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the parsnip pieces are quite soft.
- Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 2.)
- If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. If the soup is a little thick for your tastes, add a little extra water at this point to achieve your desired consistency.
- You may also wish to check the spice level at this point too – add more curry powder and/or some chilli flakes if the soup is not hot or spicy enough for your tastes.
- Ladle the soup into bowls and serve with homemade bread.
Notes
- The correct amount of curry powder to add is a VERY personal thing – it will depend enormously on your own personal tastes and also the brand of curry powder you use. Personally, I find 4-6 teaspoons of Schwartz Mild Curry Powder to be perfect for my tastes (mild to medium – a spicy kick, but not overpowering), but you may need to do a little experimentation to discover the best quantity / brand for your tastes. If in doubt, err on the side of caution at the beginning – you can always add more later!
- If you prefer, you can use a stick blender or potato masher - or leave the soup un-blended.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
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