Spicy Parsnip Soup
This creamy, lightly-spiced parsnip soup recipe is perfect for a winter's day.
  Serves:  6       Print   FavoriteLoading Add to My Favourites
  • 6 parsnips (about 500 g / 18 oz), peeled and chopped
  • 1 litre (34 fl oz) vegetable stock
  • 500 ml (17 fl oz) milk
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp mild curry powder (see Notes)
  • 25 g (1 oz) butter
  • 1 tbsp olive oil
  • Salt
  1. Heat the butter and olive oil in a pan over a medium heat.
  2. Add the onions and garlic. Turn the heat to low and sauté for about 10 minutes, stirring occasionally.
  3. Once the onions become brown at the edges and start to smell sweet add the curry powder, stir and cook for 1 minute.
  4. Add the stock, milk and parsnips. Bring to the boil.
  5. Cover and simmer gently for about 30 minutes or until the parsnips are tender.
  6. Turn off the heat and allow the soup to cool a little, then process in a food processer or use a hand blender to make the soup smooth.
  7. Pass the soup through a coarse sieve to remove any lumps.
  8. Season with salt according to taste. Bring back to the boil to serve.
Titli's Tips
Parsnips have an edgy taste to them so your spice mix should compliment that. I use a mild curry powder but you could also use garam masala or a balti spice mix.

Serve with crusty bread.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 192 9%
Calories from Fat 79
Total Fat 8.8g 13%
Saturated Fat 4.0g 20%
Unsaturated Fat 3.9g
Amount Per Serving       % Daily Value
Total Carbohydrate 25.4g 8%
Dietary Fibre 5.3g 21%
Sugars 10.0g
Protein 5.1g 10%
Cholesterol 17.2mgs 5%
Percent Daily Values based on a 2,000 calorie diet.