Spiced parsnip & ham soup

Spiced parsnip & ham soup

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(10 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
Use up your Christmas roast leftovers in this creamy soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal283
  • fat20g
  • saturates8g
  • carbs15g
  • sugars2g
  • fibre3g
  • protein11g
  • salt0.87g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp mild curry powder
  • 250g cold roast potatoes and parsnips



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1l chicken or turkey stock



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 100ml double cream, plus extra to drizzle
  • small handful shredded ham


  1. Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.

  2. Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat. Season and serve with a drizzle of cream on top.

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Comments, questions and tips

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10th Mar, 2018
Very tasty. I used just parsnips (from raw) and boiled them for a bit longer in the ham stock.
bonitarosa's picture
18th Jan, 2015
Delicious made with fresh parsnips and spuds and cooked for slightly longer. Adults and kids ate the lot. Yummy!
1st Oct, 2014
I made this with hot curry powder and it had a proper kick to it! It was lovely. However, the recipe quantities only gave me 3 not-very-big bowls of soup. Next time I would double or even treble the quantity. But I would recommend it!
3rd Feb, 2013
Made this with Christmas leftovers and ham stock - delicious, and always make with left over ham stock now. Sometimes make pancetta wrapped croutons as well if just having soup on its own.
27th Dec, 2012
I swapped the parsnips for carrots. Also, I used turkey instead of ham to use up Xmas dinner. It was delicious. I'd also agree that only 750ml of stock is needed so you only need to use one stock cube.
30th Dec, 2011
Really tasty. Didn't need as much stock as it suggests though. Could easily leave the ham out too.
11th Dec, 2010
Not bad at all! Made this with creme fraiche, and with fresh veg rather than leftovers, and just simmered it for a while longer. Very tasty.
5th Dec, 2010
friends made this for us when we went for a meal last night, we all thought it delicious, so now I'll make it too. I don't think they put the curry pdr in, but it was still packed with flavour.
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