Curried parsnip soup

Curried parsnip soup
  • Serves: 6
  • Prep time: 15 minutes
  • Cook time: 1 hour 10 minutes
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 2
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:

This hot and spicy soup is a great winter warmer.


  • 700g parsnips
  • 2 onions
  • 2 garlic cloves
  • Low-calorie cooking spray
  • 1 tbsp mild curry powder (or to taste)
  • 1 tsp each ground cumin, tumeric, coriander and ginger
  • 1.1 litre chicken or vegetable stock
  • Salt and freshly ground black pepper
  • A dash of Tabasco and a pinch of cayenne pepper


  1. Dice the parsnips, chop the onions and crush the garlic. Fry the onion in a little low-calorie cooking spray until softened. Add the garlic and powdered spices and fry for a further 3 minutes, adding a little stock if the mixture becomes too dry.
  2. Add the parsnips and stock to the pan and bring to the boil. Turn down the heat and simmer gently for about 1 hour.
  3. Transfer the soup to a food processor, season well and blend until smooth.
  4. Return the soup to the pan, add a dash of Tabasco if you like it hot, reheat gently and serve garnished with a pinch of cayenne pepper.

Tip: Replace the parsnips with potatoes for a super easy store cupboard soup.

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