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Curried parsnip soup

Spiced parsnip soup

Curried parsnip soup

Name: Curried parsnip soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: British
Ingredients: small knob of butter; 1 onion sliced; 2 garlic cloves sliced; small piece fresh root ginger peeled and sliced; 6 large parsnips peeled and chopped; 1 tsp cumin seed; 1 tsp coriander seed; 2 cardamom pods; 1 tbsp garam masala; 1.2l vegetable stock; 150ml pot double cream; 1 tsp olive oil; 1 tsp toasted cumin seeds; 1 red chilli deseeded and sliced; coriander leaves

Barney Desmazery

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Serves 6

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 4.6 out of 5.33 ratingsRate

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This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread

Freezable

Vegetarian

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Alternatives

Complete the dish

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Basic granary bread dough (for rolls or a large loaf)

A star rating of 4.7 out of 5.34 ratings

Ingredients

Nutrition

Units:

MetricUS

small knob of butter
1 onion

sliced
2 garlic cloves

sliced
small piece fresh root ginger

peeled and sliced
6 large parsnips

peeled and chopped
1 tsp cumin seed
1 tsp coriander seed
2 cardamom pods
1 tbsp garam masala
1.2l vegetable stock
150ml pot double cream

To serve

1 tsp olive oil
1 tsp toasted cumin seeds
1 red chilli

deseeded and sliced
coriander

leaves

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Nutrition: per serving

kcal261
fat15g
saturates7g
carbs28g
sugars13g
fibre9g
protein5g
salt0.58g

low

Method

step 1

Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
step 2

Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.

RECIPE TIPS

ANOTHER IDEA FOR PARSNIPS: CREAMY PARSNIP MASH

Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.

Barney Desmazery

As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.

Barney Desmazery chef headshot

Recipe from Good Food magazine, November 2009

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A star rating of 4.6 out of 5.33 ratings

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