Curried parsnip soup

Annie P writes:

A flavoursome soup with a kick – serves 6


  • 40g (1 1/2 oz) butter
  • 1 medium onion, chopped
  • 700 g (1 1/2 lb) parsnips, peeled and finely diced
  • 5 ml (1 level tsp) curry powder
  • 1.4 litres (2 1/2 pints) chicken stock
  • 2.5 ml (1/2 level tsp) ground cumin
  • salt & pepper, to taste
  • 150 ml (5 fl oz) fresh single cream
  • paprika to garnish


  1. Heat the butter in the base of a large pan and fry the onion and parsnip together for about 3 minutes.
  2. Stir in the curry powder and cumin and fry for a further 2 minutes.
  3. Add the stock and bring to the boil.
  4. Reduce heat and simmer covered for about 45 minutes, until the vegetables are tender.
  5. Leave to cool slightly, then using a perforated draining spoon place the vegetables in a blender, add a little stock and puree until smooth.
  6. Return puree to the pan. Adjust seasoning, add the fresh cream and reheat to serving temperature but do not boil.
  7. Serve sprinkled with paprika.
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