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Curried Parsnip Soup Hero
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5 from 2 votes

Curried Parsnip Soup (Only 4 Ingredients!)

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!
Course Main Course, Soup
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 228kcal
Author Eb Gargano

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)
Metric - US Customary

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

  1. 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!
  2. If you prefer, you can use a stick blender or potato masher - or leave the soup un-blended.
  3. Suitable for freezing.
  4. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 228kcal | Carbohydrates: 46g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 196mg | Potassium: 968mg | Fiber: 13g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 43mg | Calcium: 100mg | Iron: 2mg