Curried Parsnip Soup
This delicious spiced parsnip soup is rich, comforting and packed with parsnips! It is vegan and dairy free, and made with a handful of simple ingredients.
Equipment
- 1 large saucepan with lid
Ingredients
- 1 tablespoon olive oil
- 1 onion roughly chopped
- 2 cloves garlic minced
- 2 cm ginger finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mild curry powder
- ¼ teaspoon ground cinnamon
- 700 g parsnips peeled and cut into 1cm chunks.
- 750 ml vegetable stock
- black pepper
- salt to taste
Instructions
- Heat the oil in a saucepan over a low-medium heat and add the onion. Cook for 5 minutes, until soft.
- Add the garlic and ginger and cook for 1 minute.
- Stir in the ground cumin, ground coriander, curry powder and ground cinnamon and cook for 30 seconds to release their flavour.
- Add the chopped parsnips and pour in the stock. Season with a little salt and black pepper (keep in mind the stock may be salty.)
- Turn the heat up and bring to a boil, then turn the heat down and simmer for 12-15 minutes until the parsnips are tender.
- Take off the heat and blend until smooth with a stick blender or blender.
- Serve immediately or cool and then store leftovers in the fridge for up to 3 days.
Notes
Make ahead/storage
Fridge - store in the fridge for up to 3 days. Freeze - freeze for up to 3 months. Defrost in the fridge overnight. Reheat - reheat the soup with a splash of water or stock in a saucepan over a medium heat until piping hot, or reheat in the microwave.Nutrition
Calories: 190kcalCarbohydrates: 38gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 765mgPotassium: 728mgFiber: 10gSugar: 11gVitamin A: 409IUVitamin C: 32mgCalcium: 84mgIron: 2mg
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