Curried Parsnip Soup


serves 6
3 Tbsp (40 g) butter
1 medium onion, skinned and sliced
1 1/2 lb (700 g) parsnips, peeled and finely diced
1 level tsp (5 ml) curry powder
1/2 level tsp (2.5 ml) ground cumin
1.4 litres (2 1/2 pints) chicken stock
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream
paprika to garnish


1. Heat the butter in the base of a large pan and fry the onion and parsnip together for about 3 minutes.

2. Stir in the curry powder and cumin and fry for a further 2 minutes.

3. Add the stock, bring to the boil, reduce heat and simmer covered for about 45 minutes, until the vegetables are tender.

4. Cool slightly, then use a perforated draining spoon to place the vegetables in a blender, add a little stock; puree until smooth.

5. Return to the pan. Adjust seasoning, add the fresh cream and reheat to serving temperature but do not boil. Serve sprinkled with paprika.

What did you think?

13 people have helped to review this recipe. Thankyou!

Too creamy
posted by Toad @ 12:50PM, 1/11/08
Really loved the flavour, but thought it was too creamy. next time will try with less cream or maybe low fat yoghurt instead
posted by TK @ 06:34AM, 11/02/10
Brilliant for a starter at a dinner party, small portions of hot stuff before a hearty main course...
Too Creamy
posted by Jim @ 02:53PM, 12/25/10
Great recipe, although it's nicer and healthier without any cream in my opinion.
Doesn't need the cream
posted by Dennis @ 08:05AM, 7/24/11
Great soup, but even better without the cream.
posted by Nicola Gratton @ 01:05PM, 11/25/12
Made this soup today and it was absolutely delicious. I decided not to add cream after reading the comments and I think it was a good choice as it didn't need it. Will definitely make this soup again.
Yummy, great flavour
posted by Nicola @ 01:09PM, 11/25/12
Really nice soup, easy to make, great flavour. I decided not to add cream after reading other users reports and think it was a good choice as cream is not needed. Full of flavour and very filling.
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