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.
Servings 6 people
Calories 263kcal
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: 263kcal | Carbohydrates: 23g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Sodium: 27mg | Potassium: 569mg | Fiber: 6g | Sugar: 6g | Vitamin A: 104IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 3mg