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Curried Parsnip Soup

Curried Parsnip Soup
Serves 6 - 8
  • 2 tbsp butter
  • 1 1/2 lb (750 g) parsnips, coarsely chopped
  • 1 large onion, chopped
  • 1 large garlic clove, crushed
  • 2 tsp mild curry powder
  • 7 1/2 cups (1.8 liters) chicken or vegetable stock
  • salt and black pepper
  • 3/4 cup plus 1 tbsp (200 ml) light cream
  • fresh chives to garnish


  1. Melt the butter in a large pan, add the chopped parsnips, onion, and crushed garlic, and cook gently, stirring occasionally, for 5 minutes or until the onion is softened but not browned.
  2. Stir in the curry powder and cook for 1 minute, then blend in the stock and add salt and pepper to taste. Bring to a boil, stirring, then cover and simmer gently for 20 minutes or until the parsnips are tender.
  3. Puree the soup in a food processor or blender until smooth. Return the soup to the rinsed-out pan, heat gently to warm through, stirring constantly, then taste for seasoning.
  4. Stir in the light cream and reheat gently. Serve at once, garnished with fresh chives.
Curried Parsnip Soup


Substitute 1 1/2 lb (750 g) celeriac, coarsely chopped, for the parsnips and cook as directed.