Curried parsnip soup


  • 1 medium onion, chopped
  • 1 large clove garlic, sliced
  • 1 very large parsnip, peeled and chopped
  • 1 medium potato, peeled and diced
  • 2 heaped tbs butter or 2tbs olive oil
  • 2 pints veg or chicken stock
  • 1 rounded tsp curry powder
  • 1/4 pint single cream
  • chives/parsley


Cook the onion, garlic, parsnip and potato in the butter/oil for 10 mins. Stir in the curry powder and cook for 2 mins, stirring occasionally. Gradually pour in the hot stock and summer until the parsnip is tender. Puree in a liquidiser and add some water if the soup is too thick. Add seasoning and cream, sprinkle with chives or parsley.

Website by Joe Short