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Curried Parsnip Soup

Curried Parsnip Soup

Parsnips with Power....

Serves 4
Prep time 5m
Cooking time 25m

Top tip: Increase the spice if you like

Want more of a kick? Add a little bit more curry powder.


  • 4 parsnips, peeled, quartered, core removed
  • 1 tbsp mild madras curry powder
  • 15g unsalted butter
  • 400ml vegetable stock
  • A pinch of salt (0.25g)
  • A handful of freshly toasted croutons
  • and a few fresh coriander leaves to garnish



1. In a deep pan, melt the butter. Once the butter is foaming, add the parsnips and sweat for 3-4 minutes without colouring.

2. Add the curry powder and toast for a minute. Pour in enough vegetable stock to just cover the parsnips and season. Bring to the boil, then turn down to a gentle simmer and cook until tender.

3. Transfer to a liquidiser and blend until very smooth. Adjust the seasoning and serve each portion sprinkled with a few croutons and coriander leaves to garnish.

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