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Curried Parsnip Soup - Image 2

Curried Parsnip Soup

A delicious, creamy Curried Parsnip Soup that's easy to make and perfect for cold winter days. This vegetarian soup combines the sweetness of parsnips with the warmth of curry for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp curry powder adjust to taste
  • 1 lb parsnips peeled and chopped
  • 1 large potato peeled and chopped
  • 4 cups vegetable stock
  • 1 cup coconut milk

Equipment

  • Large pot
  • Immersion blender or standard blender
  • Chopping board and knife
  • Measuring spoons and cups

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
  2. Add the minced garlic and curry powder to the pot. Stir well and cook for another 2 minutes until fragrant.
  3. Add the chopped parsnips and potato to the pot. Stir to coat the vegetables with the curry mixture.
  4. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips and potato are tender.
  5. Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth.
  6. Return the soup to the pot and stir in the coconut milk. Heat through, then season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

Notes

Chef's Tips:
• For a richer texture, use full-fat coconut milk.
• Avoid overcooking the vegetables to prevent a mushy texture.
• Serve with crusty bread for a complete meal.
Food Safety:
• Ensure vegetables are cooked thoroughly to avoid foodborne illness.
• Store leftovers in the refrigerator and consume within 3-4 days.