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Curried Parsnip Soup
Servings: 4
Author: Cath
  • 1 heaped tbsp coriander seeds
  • 1 level tsp cumin seeds
  • 1 dried red chilli or 1/2 tsp chilli flakes
  • 1 rounded tsp turmeric
  • 1/4 tsp ground fenugreek
  • 1 medium onion, chopped
  • 1 large clove garlic, split
  • 1 very big parsnip or 2 or 3 medium ones, peeled and cut up
  • 2 tbsp olive oil or vegan margarine
  • 1 tbsp flour
  • 1 litre veg stock (4 tsp of bouillon powder to a litre)
  • 150 ml or less soya cream
  • 2 tbsp chopped parsley or chives to garnish
  1. Whiz the first five ingredients up in an electric coffee mill or grinder or pestle and mortar. You may not need it all for this recipe so keep any surplus in a jar. 

  2. Cook onion, garlic and parsnip in the oil or marg on a low heat with the lid on the large saucepan for ten minutes or so. Do not allow them to colour.

  3. Stir in the flour and a tablespoon of the spice mixture and cook for two minutes stirring occasionally.

  4. Pour in most of the stock - say two thirds of it - gradually and leave to cook.

  5. When the parsnip is really tender puree in a blender or with a blender stick. and dilute to taste and right consistency with either water or more stock. 

  6. Correct the seasoning, reheat and add the cream (as much as you feel it needs, I add no more than 100ml) and scatter with herbs and serve with fresh bread or croutons.