Curried Parsnip Soup

Total Time
10 mins
35 mins

I borrowed a cookbook Practical Soups from work. This is one I'm interested in making soon. Although the recipe doesn't mention it, I would finish this with a little cream or yogurt.

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  1. Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
  2. Add the garam masala and chili and cook for about 30 seconds.
  3. Add the flour mixing well and cook stirring constantly for a further 30 seconds.
  4. Stir in the stock, lemon juice and rind and bring to the boil.
  5. Reduce the heat and simmer for 20 minutes.
  6. Remove some of the vegetable pieces and set aside.
  7. Puree the remaining soup then return to the saucepan with the reserved vegetables.
  8. reheat.
  9. Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.
Most Helpful

4 5

I must confess I wasn't sure how peppery this would be, and I wasn't exactly sure what was meant by "red chili powder." So I added a finely chopped jalepeno pepper, and I used ground ancho chili powder. Wow! Quite a wallop of spiciness. But tasty. I also used a little less of both the oil and butter to save on fat calories. I used my stick blender to puree. The soup has a nice blend of sweetness from the parsnips and spiciness from the peppers. Very satisfying and very few calories. Thanks JanRoundOz.

4 5

easy to make and agree with the previous review that flour was not needed

5 5

This is a spectacular recipe....we loved it! I thought I made it exactly as called for, but realize on re-reading it, that I forgot the flour. I am just as glad, because pureeing it thickens it up enough. It's a great blend of flavours.