Curried parsnip soup

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.

What do you do with your leftover parsnips?

I really love parsnips and will happily reheat them and eat them 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. You could steam or boil the parsnips instead if you preferred but I do think that roasting parsnips - like most veg - makes them taste better.

What's your favourite leftover parsnips recipe?

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How to make curried parsnip soup

If you have leftover roast parsnips then all you need to do is:

• sauté onions and garlic
• stir through some spices
• and add vegetable stock.

All that remains to be done then is to blend the soup to your desired consistency. If you like you can add a tin of coconut milk to the soup too.

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 cream - I like Oatly - is also good.

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.

5 from 4 votes

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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

Ingredients

 

MetricUS customary

 

1x2x3x

• 600 g leftover roast parsnips 850g-1kg unroasted weight
• 2 tbsp olive oil
• 1 large onion roughly chopped
• 2 cloves garlic crushed
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp chilli powder optional
• 1 tbsp 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.

Keyword curried parsnip soup

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