Curried Parsnip Soup

Prep time: 10 mins Cook time: 50 mins
Serves: 4

Diet: Gluten and Wheat Free

Cuisine: British

Type: Lunch

Print recipe

This delicately spiced soup is a great winter warmer and can be served as a light lunch or as a starter. It’s one of our favourite soups in our household, even the child who doesn’t normally like parsnips will eat it!

Ingredients

  • 700g parsnips - peeled and chopped
  • 2 onions - peeled and chopped
  • 2 garlic cloves - peeled and chopped
  • Olive oil
  • 2 tsp mild curry powder
  • 1 tsp ground cumin
  • ½ tsp ground ginger
  • 1 tsp garam masala
  • 1 litre chicken or vegetable stock (from GF/WF stock cubes is fine)
  • 200ml milk
  • Salt and freshly ground black pepper

Method

In a large pan, fry the onions in a little oil until soft.  Add the garlic and spices and fry for a further 2 minutes. Add the parsnips and stock to the pan and bring to the boil. Turn down the heat and simmer gently for 45 minutes. Transfer the soup to a food processor, or use a hand blender and blitz until smooth. Season well. Return to the pan, add the milk and gently heat through.