Sunday 18 February 2018

Curried parsnip soup

Curried parsnip soup: Serves six.


100g butter

1 medium onion, chopped

8 large parsnips, peeled and

finely chopped

1 tbsp curry powder

2 large potatoes, peeled and diced

1 litre vegetable stock

200ml cream

Salt and pepper

Drizzle of olive oil


Place a large pot on a medium heat and melt the butter. Gently cook the onions until softened. Add the parsnips and cook for a further few minutes. Next, add in the curry powder and cook for a minute before adding the diced potato and the vegetable stock. Bring to the boil and simmer until all ingredients are soft. Add the cream, bring back to the boil and then purée the soup. Check the flavour and add salt and pepper as necessary. Drizzle olive oil over the top and serve.

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