Curried Parsnip Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    246

Sweet parsnips pair beautifully with curry spices in this creamy, moreish soup.

recipe updated Mar 15, 2019

Ingredients

  • Curry powder icon
    Curry powder
    1 tbsp (6g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Parsnip icon
    Parsnip
    750g (about 7½)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    as needed
  • Cilantro icon
    Cilantro
    as needed
  • Butter icon
    Butter
    25g (about 1¾ tbsp)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Garlic clove icon
    Garlic clove
    2
  • Ginger icon
    Ginger
    1 tbsp (about 5g)
  • Onion icon
    Onion
    1 (140g)
  • Vegetable stock icon
    Vegetable stock
    1 liter (1000ml)

Tools

  • kCook icon Stick blender
  • kCook icon Large saucepan

Step preview

  1. Add butter and sunflower oil to a clean large saucepan
  2. Melt
  3. Add garlic clove, ginger and onion to the large saucepan
  4. Cook until softened - approx 5 min, medium heat
  5. Stir in curry powder and cumin seeds the large saucepan
  6. Cook - 2 min
  7. Add vegetable stock to the large saucepan
  8. Stir in parsnip the large saucepan
  9. Boil and cover
  10. Simmer until tender - approx 25 min
  11. Season with salt & pepper
  12. Blend with stick blender until smooth
  13. serve with plain yogurt the large saucepan
  14. Garnish with cilantro
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