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Home » Recipes » Main meals

Curried parsnip soup

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This curried parsnip soup recipe is a great way to use up leftover roast parsnips but it's so delicious that you'll want to roast parsnips just to make it. Suitable for vegans.

curried parsnip soup by Cook Veggielicious

A great use for leftover parsnips

What's your favourite leftover parsnips recipe?

I really love parsnips and will happily eat leftover roasted parsnips for days on end if I need to! They're definitely up there as one of my favourite vegetables.

But if you find yourself with a lot of leftover parsnips, perhaps after Christmas Day, and don't fancy eating them as they are then this roast parsnip soup is a great way to use them up.

In fact I like it so much that I have roasted parsnips just to make it on more than one occasion.

Do you have to roast the parsnips?

No. You could steam or boil the parsnips instead if you preferred.

However, I do think that roasting parsnips - like most veg - makes them taste better.

curried parsnip soup by Cook Veggielicious

How difficult is this recipe to make?

This soup is easy to make - especially if you already have leftover roast parsnips. Once you have roasted parsnips all you need to do is:

  • sauté onions and garlic
  • stir through some spices
  • add vegetable stock
  • blend the soup to your desired consistency.

If you like you can add a tin of coconut milk to the soup too.

What to serve with parsnip soup?

I like to serve this roast parsnip soup with a selection of toppings, including:

  • toasted pumpkin seeds
  • chilli flakes
  • chopped coriander
  • sea salt
  • freshly ground pepper
  • a swirl of dairy free cream - I like Oatly - is also good.
curried parsnip soup by Cook Veggielicious

OTHER VEGAN SOUP RECIPES

  • Spiced butternut squash and sweet potato soup
  • Vegan tomato soup with basil
  • Potato and carrot soup
  • Jerusalem artichoke and celeriac soup with coconut and chilli
  • Pea and mint soup (on my other blog sneakyveg.com)
  • Spiced carrot soup
  • Curried Brussels sprout soup
  • Leek and parsnip soup

If you're looking for an easy bread recipe to serve with your soup why not try my easy vegan soda bread.

Pin curried parsnip soup for later

curried parsnip soup by Cook Veggielicious

How to make curried parsnip soup

curried parsnip soup by Cook Veggielicious

Curried parsnip soup

Cook Veggielicious
This curried parsnip soup recipe is a great way to use up leftover roast parsnips but it's so delicious that you'll want to roast parsnips just to make it. Suitable for vegans.
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Roasting time for parsnips 40 mins
Total Time 30 mins
Course Soup
Cuisine British
Servings 6 people
Calories 263 kcal

Ingredients
 
 

  • 600 g leftover roast parsnips 850g-1kg unroasted weight
  • 2 tablespoons olive oil
  • 1 large onion roughly chopped
  • 2 cloves garlic crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1 teaspoon chilli powder optional
  • 1 tablespoon garam masala
  • 1 - 1.5 litres vegetable stock depending on the consistency you prefer
  • 400 g tin of coconut milk optional
  • salt and pepper

To serve, optional

  • flat leaf parsley chopped
  • toasted pumpkin seeds
  • chilli flakes
  • salt and pepper
  • oat cream optional

Instructions
 

To roast the parsnips (if needed)

  • If you need to roast the parsnips, pre-heat the oven to 200°C (fan)/220°C/gas mark 7. Peel the parsnips and cut out the thick woody core. Cut into chunks, drizzle with olive or sunflower oil, mix and roast for 40 minutes, stirring half way, until soft.

To make the soup

  • Heat the olive oil in a large saucepan.
  • Fry the onion until soft, stirring occasionally. Add the garlic, cook for one minute then add the spices. Stir well.
  • Stir in the parsnips until coated in spices. Add the vegetable stock (1 litre will make a thicker soup, 1.5 a thinner) and coconut milk (if using) and bring to the boil. 
  • Turn off the heat, allow to cool slightly then blend with a stick blender (immersion blender) until smooth. Return to the heat and bring to a simmer for 5-10 minutes.
  • Serve as it is or season with salt and pepper and serve with chopped parsley, pumpkin seeds, chilli flakes and/or oat cream on the side.

Nutrition

Calories: 263kcalCarbohydrates: 23gProtein: 3gFat: 20gSaturated Fat: 13gSodium: 27mgPotassium: 569mgFiber: 6gSugar: 6gVitamin A: 104IUVitamin C: 19mgCalcium: 59mgIron: 3mg
Keyword curried parsnip soup
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If you like this you might like my top tips and tricks for Veganuary.

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Comments

  1. Sisley White

    December 17, 2018 at 4:25 pm

    5 stars
    What a beautiful soup. I love curried soups so will have to make this!

    Reply
    • Cook Veggielicious

      December 18, 2018 at 2:32 pm

      Hope you enjoy it Sisley!

      Reply
  2. Mayuri Patel

    December 17, 2018 at 6:18 pm

    5 stars
    A comforting bowl of soup and in our culture we believe that spices help to ward off cold. Including turmeric in soups is a good idea as turmeric is very good for health.

    Reply
    • Cook Veggielicious

      December 18, 2018 at 2:32 pm

      Hi Mayuri - you're so right about the spices - I love adding turmeric to my food and knowing it's so good for us.

      Reply
  3. Claire Jessiman

    December 17, 2018 at 6:54 pm

    Roasting veggies before making any kind of soup just seems to do something magical to their flavour.

    Reply
    • Cook Veggielicious

      December 18, 2018 at 2:31 pm

      Thanks Claire!

      Reply
  4. Nickki

    December 17, 2018 at 6:59 pm

    5 stars
    Parsnip soup is such a lovely winter warmer. I’ll definitely be giving this a go!

    Reply
    • Cook Veggielicious

      December 18, 2018 at 2:31 pm

      Hope you enjoy it Nickki!

      Reply
  5. Cat | Curly's Cooking

    December 17, 2018 at 9:35 pm

    5 stars
    I really like the idea of adding spices to parsnips to make a delicious soup. I like a thick soup and this looks really tasty.

    Reply
    • Cook Veggielicious

      December 18, 2018 at 2:30 pm

      Thanks Cat - I agree about a thick soup, so satisfying

      Reply

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Mandy Mazliah profile shotHi, I'm Mandy. I'm a vegan food blogger, cook and mum of three. Cook Veggielicious is where I share my easy vegan recipes that anyone can make.

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