Curried Parsnip Soup

This is very easy to prepare. The parsnips have a lovely sweetness which goes really well with the spices. If you use a pressure cooker, this is ready to eat in under 20 minutes!

For this recipe you will need either a pressure cooker or a large, heavy-bottomed pan/flame-proof casserole (eg. Le Creuset) and a hand-held liquidiser.

Recipe: Curried Parsnip Soup

Summary: A sweet and spicy lunchtime treat.


  • about a tablespoon of olive oil
  • a dessertspoonful of dairy free spread
  • 1 medium onion, roughly chopped
  • 1 clove of garlic, chopped
  • 4 large parsnips, roughly chopped
  • 1 tsp garam masala
  • 1 tsp mild curry powder
  • 1/2 – 1 tsp chilli powder to taste (optional)
  • 2 pints/550ml chicken or vegetable stock (Kallo organic are good)
  • 1 tbsp lemon juice
  • salt and pepper to season


  1. Heat the olive oil and the spread in your pressure cooker or heavy-bottomed large pan.
  2. Gently soften the onions for about 5 minutes.
  3. Add the garlic and the spices.
  4. Add the parsnip and stir well to coat with the onion and spice mixture.
  5. Fry gently for another 5 minutes.
  6. Add the stock and lemon juice and stir well.
  7. If you are using a pressure cooker, close it according to the insructions and cook at pressure for 8 minutes.
  8. If you are using an ordinary pan, simmer for 20 minutes.
  9. When cooked, allow to cool for a few minutes before blitzing with a hand-held liquidiser.
  10. The soup may well be very thick at this point. Add up to another pint of hot water until you have a soft, velvety texture. Don’t overdo it, or you’ll end up with thin and watery soup, which is not good!
  11. Taste and season, remembering that if you used stock cubes, they already have quite a bit of salt in them.

Quick Notes

If I’m making this for the whole family, I leave out the chilli powder. Then those who want chilli add a splash of chilli sauce to taste after serving.

Serve with plenty of crusty bread for dipping.

Preparation time (duration): 15 minutes

Cooking time (duration): 18 minutes using a pressure cooker, 30 minutes in a saucepan/flame-proof casserole

Diet type: Dairy free

Number of servings (yield): 6

Meal type: lunch

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