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Curried Parsnip Soup – For Olympic Strength - Curried Parsnip Soup is served #olive oil #parsnips | hurrythefoodup.com
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5 from 7 votes

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!
Course Mains, Side, Starter
Cuisine Vegan, Vegetarian
Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 128kcal



  • 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.


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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