This Vegan Curried Parsnip Soup is mild and full of sweet parsnip flavour. Easy to make and will keep in the fridge for up to 3 days.
It has a wonderful consistency that you can adjust by adding less or more water, to your own taste.
![Serving the soup into a bowl from a ladle](https://especiallyvegan.co.uk/wp-content/uploads/2021/02/Serving-the-soup-into-a-bowl-with-a-ladle-300x200.jpg)
Parsnips
They have both soluble and insoluble fibre; with 4g of fibre per 100g and 1g of protein per 100g; 100g contains 25% of your daily intake of Vitamin C and K, and good content of Folate, Vitamin E, and several other vitamins and minerals, parsnips are a great addition to your daily diet. You can read more about the benefits of parsnips here!
To peel or not to peel – this is the question! And To core on not to core?
Well, in my opinion, it’s down to personal choice, but I hate wasting food so I would only peel a parsnip if I hadn’t used them before the peel starts to shrivel and dry up – which, I have to say, is hardly ever!
Also, I never remove the core – again, I cannot bring myself to waste something that can be eaten, and the core will cook well, especially when diced. When roasting to have as a side dish, I just cut the parsnip down the middle, this allows more even cooking.
In short – just buy smaller, fresher parsnips that look like they haven’t been left lying in the supermarket storeroom.
However, if you want to peel your parsnips and/or core them, then just do it before weighing for the recipe as there will be a vast difference in weight. ????
How To Make Vegan Curried Parsnip Soup
Equipment you will need
Step 1 – Make a paste by mixing the oil, curry powder, and tomato purée together. Vegetable oil is a good oil for this dish as it is flavourless and works well with the spices in the curry powder.
Note – recipe calls for a mild curry powder, however, if you like a curry medium or hot, you can swap the mild curry powder for a hotter one ???????? to give this soup a spicier taste.
Step 2 – In a large pan, gently heat the oil mixture and add the onions and garlic. Cover the pan and cook over a low heat, stirring occasionally, for 5 minutes.
Step 3 – Add the freshly boiled water and parsnips to the pan, stir well and cover. Bring to a boil.
![Pan with diced parsnips and water added](https://especiallyvegan.co.uk/wp-content/uploads/2021/02/Pan-with-diced-parsnips-and-water-added-300x200.jpg)
Step 4 – Reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the parsnips are completely soft.
Step 5 – Using a hand blender, blend until smooth. You can use a food processor to blend the soup but you may need to do it in batches depending on the size of your processor.
![Blending the cooked soup with a hand blender](https://especiallyvegan.co.uk/wp-content/uploads/2021/02/Blending-the-cooked-soup-with-a-hand-blender-300x200.jpg)
Step 6 – Season with freshly ground salt and black pepper to taste and serve hot with crusty bread,
![Dipping bread into Vegan Curried Parsnip Soup](https://especiallyvegan.co.uk/wp-content/uploads/2021/02/Dipping-bread-into-Vegan-Curried-Parsnip-Soup-300x200.jpg)
or garlic croutons.
![Vegan Curried Parsnip Soup on a spoon](https://especiallyvegan.co.uk/wp-content/uploads/2021/02/Vegan-Curried-Parsnip-Soup-on-a-spoon-300x200.jpg)
But make sure you have some bread handy to clean the bowl – you will definitely not want to waste any! ????
![Wiping the bottom of the soup bowl with bread](https://especiallyvegan.co.uk/wp-content/uploads/2021/02/Wiping-the-bottom-of-the-soup-bowl-with-bread-300x200.jpg)
Other Soup Recipes
Roasted Butternut Squash
Courgette
Creamy Celery
Carrot & Chickpea
Did you try this soup? I would love to know, so please leave a comment in the comments box below. ????????
Happy parsnip soup making and ENJOY!
Vegan Curried Parsnip Soup
- 09/02/2021
- 6 (makes at least 2 litres)
- 50 min
- 165 Cals/Serving
- Print this
![Ingredients for curried parsnip soup](https://especiallyvegan.co.uk/wp-content/uploads/2021/02/Ingredients-for-curried-parsnip-soup.jpg)
Ingredients
- 30ml / 2 tablespoons vegetable oil
- 30ml / 2 tablespoons mild curry powder
- 30ml / 2 tablespoons tomato purée
- 2 medium onion, diced
- 2 large garlic cloves, minced
- 1½ litres / 2½ pints freshly boiled water
- 800g / 1lb 12oz parsnips, peel on, topped, tailed, and diced
- Freshly ground salt
- Freshly ground black pepper
Directions
- Step 1
- Make a paste by mixing the oil, curry powder and tomato purée together.
- Step 2
- In a large pan, gently heat the oil mixture and add the onions and garlic. Cover the pan and cook over a low heat, stirring occasionally, for 5 minutes.
- Step 3
- Add the freshly boiled water and parsnips to the pan, stir well and cover. Bring to a boil.
- Step 4
- Reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the parsnips are completely soft.
- Step 5
- Using a hand blender, blend until smooth.
- Step 6
- Season with salt and pepper to taste and serve hot with crusty bread or garlic croutons.
![Vegan Curried Parsnip Soup topped with garlic croutons](https://especiallyvegan.co.uk/wp-content/uploads/2021/02/Vegan-Curried-Parsnip-Soup-topped-with-garlic-croutons-300x200.jpg)