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

  • Butter icon
    Butter
    25g
  • Sunflower oil icon
    Sunflower oil
    15ml
  • Garlic clove icon
    Garlic clove
    12g
  • Ginger icon
    Ginger
    1 tbsp
  • Onion icon
    Onion
    140g
  • Curry powder icon
    Curry powder
    6g
  • Cumin seeds icon
    Cumin seeds
    2g
  • Vegetable stock icon
    Vegetable stock
    1000ml
  • Parsnip icon
    Parsnip
    750g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    as needed
  • Cilantro icon
    Cilantro
    as needed

Tools

  • kCook icon Stick blender
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside curry powder
  2. Prep and set aside cumin seeds
  3. Prep and set aside parsnip: peeled & chopped
  4. Prep and set aside salt & pepper
  5. Prep and set aside plain yogurt
  6. Prep and set aside cilantro
  7. Get a clean large saucepan
  8. Add butter
  9. Add sunflower oil
  10. Melt
  11. Add crushed garlic clove
  12. Add ginger
  13. Add chopped onion
  14. Cook for approx 5min on medium heat until softened
  15. Stir in prepared curry powder
  16. Stir in prepared cumin seeds
  17. Cook for 2min
  18. Add vegetable stock
  19. Stir in prepared parsnip
  20. Boil and cover
  21. Simmer for approx 25min until tender
  22. Season with prepared salt & pepper
  23. Blend with stick blender until smooth
  24. serve with prepared plain yogurt
  25. Garnish with prepared cilantro
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