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Curried Parsnip Soup – For Olympic Strength - Curried Parsnip Soup is served #olive oil #parsnips | hurrythefoodup.com

Curried Parsnip Soup

Course: Main Course, Sides, Soups
Cuisine: Vegan, Vegetarian
Time: Max 45 min
Calories: 0 - 150 kcal
Diet: dairy-free, egg-free, vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 128kcal
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  • serve with some tasty wholegrain 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