Description
A quick and easy Curried Parsnip Soup that is comforting and packed with flavor, perfect for busy weeknights.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, thickly sliced
- 1 kg parsnips, peeled, trimmed, and cut into chunks
- 3 sprigs fresh thyme
- 3 tbsp honey
- 1 to 2 tsp hot curry powder
- Salt and freshly ground black pepper, to taste
- 1.5 liters chicken or vegetable stock
- 450 ml double cream
- Oil for deep-frying (for vegetable chips)
- Half parsnip, peeled (for vegetable chips)
- Half fresh beetroot, peeled (for vegetable chips)
- Half turnip, peeled (for vegetable chips)
- Half carrot, peeled (for vegetable chips)
- 250 ml double cream (to serve)
- Half lemon, juice only (to serve)
Instructions
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
- Place all the soup ingredients (except for the stock and cream) into a roasting tin and coat evenly with olive oil. Season with salt and pepper.
- Roast for 25-30 minutes until golden and tender.
- In a saucepan, heat all but 250 ml of the chicken stock, add the cream, and bring to a boil.
- Add the roasted parsnips to the saucepan and stir gently as it simmers.
- Pour the remaining stock into the roasting tin to scrape the bits and add this mixture to the soup pot.
- Allow to cool slightly, then blend until smooth with an immersion blender.
- For the vegetable chips, preheat a deep-fat fryer to 190°C, slice vegetable strips, and fry until golden-brown.
- Serve the soup topped with whipped cream mixed with lemon juice and crispy vegetable chips.
Notes
Great for meal prep and can be frozen for up to 3 months. Customize with any leftover veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg