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Curried Parsnip Soup
This curried parsnip soup is creamy yet vegan, spicy yet not overpoweringly so. It’s also incredibly easy to make – chop, chop cook!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- serve with some tasty whole grain bread to make it a full meal
Heat the olive oil to a medium heat in a deep saucepan.
Peel and dice the onion. Fry the cumin and coriander for about a minute and then add the onion.
Fry for about five minutes, until soft.
While that’s cooking, roughly chop the parsnips. Peel them if the skin looks manky, otherwise just give them a good scrub first.
Add the garlic, cinnamon, turmeric, chili powder and a tbsp or two of water.
After a minute or so, add the parsnips.
Add the vegetable broth, stir well, stick a lid on the pan and bring to a boil.
Bring it back down to a gentle simmer and cook for about twenty minutes.
Finally, using a hand blender give the soup a quick blitz. It should be thick but not lumpy.
If you don’t have a hand blender you can also use a food processor, nutribullet or even smoothie machine.
Calories: 128kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 488mg | Potassium: 421mg | Fiber: 6g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg