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.
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 and sea salt and freshly ground pepper. A swirl of cream – I like Oatly – is also good.
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.
- 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
- 1 x 400g 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
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.
If you like this you might like my top tips and tricks for Veganuary.