This Vegan Curried Parsnip Soup is mild and full of sweet parsnip flavour. Easy to make and will keep in the fridge for up to 3 days.
It has a wonderful consistency that you can adjust by adding less or more water, to your own taste.
They have both soluble and insoluble fibre; with 4g of fibre per 100g and 1g of protein per 100g; 100g contains 25% of your daily intake of Vitamin C and K, and good content of Folate, Vitamin E, and several other vitamins and minerals, parsnips are a great addition to your daily diet. You can read more about the benefits of parsnips here!
To peel or not to peel – this is the question! And To core on not to core?
Well, in my opinion, it’s down to personal choice, but I hate wasting food so I would only peel a parsnip if I hadn’t used them before the peel starts to shrivel and dry up – which, I have to say, is hardly ever!
Also, I never remove the core – again, I cannot bring myself to waste something that can be eaten, and the core will cook well, especially when diced. When roasting to have as a side dish, I just cut the parsnip down the middle, this allows more even cooking.
In short – just buy smaller, fresher parsnips that look like they haven’t been left lying in the supermarket storeroom.
However, if you want to peel your parsnips and/or core them, then just do it before weighing for the recipe as there will be a vast difference in weight. 👍
How To Make Vegan Curried Parsnip Soup
Equipment you will need
Step 1 – Make a paste by mixing the oil, curry powder, and tomato purée together. Vegetable oil is a good oil for this dish as it is flavourless and works well with the spices in the curry powder.
Note – recipe calls for a mild curry powder, however, if you like a curry medium or hot, you can swap the mild curry powder for a hotter one 🌶🌶 to give this soup a spicier taste.
Step 2 – In a large pan, gently heat the oil mixture and add the onions and garlic. Cover the pan and cook over a low heat, stirring occasionally, for 5 minutes.
Step 3 – Add the freshly boiled water and parsnips to the pan, stir well and cover. Bring to a boil.
Step 4 – Reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the parsnips are completely soft.
Step 5 – Using a hand blender, blend until smooth. You can use a food processor to blend the soup but you may need to do it in batches depending on the size of your processor.
Step 6 – Season with freshly ground salt and black pepper to taste and serve hot with crusty bread,
or garlic croutons.
But make sure you have some bread handy to clean the bowl – you will definitely not want to waste any! 🥰
Other Soup Recipes
Did you try this soup? I would love to know, so please leave a comment in the comments box below. 👍👍
Happy parsnip soup making and ENJOY!
Vegan Curried Parsnip Soup
- 6 (makes at least 2 litres)
- 50 min
- 165 Cals/Serving
- Print this
- 30ml / 2 tablespoons vegetable oil
- 30ml / 2 tablespoons mild curry powder
- 30ml / 2 tablespoons tomato purée
- 2 medium onion, diced
- 2 large garlic cloves, minced
- 1½ litres / 2½ pints freshly boiled water
- 800g / 1lb 12oz parsnips, peel on, topped, tailed, and diced
- Freshly ground salt
- Freshly ground black pepper
- Step 1
- Make a paste by mixing the oil, curry powder and tomato purée together.
- Step 2
- In a large pan, gently heat the oil mixture and add the onions and garlic. Cover the pan and cook over a low heat, stirring occasionally, for 5 minutes.
- Step 3
- Add the freshly boiled water and parsnips to the pan, stir well and cover. Bring to a boil.
- Step 4
- Reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the parsnips are completely soft.
- Step 5
- Using a hand blender, blend until smooth.
- Step 6
- Season with salt and pepper to taste and serve hot with crusty bread or garlic croutons.