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    Home » Recipes » Lunch

    Curried Parsnip & Apple Soup

    Published: Oct 29, 2021 · Modified: Sep 22, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 7 Comments

    Jump to Recipe Print Recipe
    Curried parsnip soup pin image.

    An easy curried parsnip & apple soup recipe. Delicious during the winter months with fresh crusty bread!

    Delicately spiced with curry powder and flavoured with tart Bramley apples, this sweet earthy curried parsnip and apple soup is 'souper' simple to make and oh so tasty!

    A bowl of curried parsnip and apple soup.

    Soup is my go-to lunch during the cold winter months, and this curried parsnip soup is one of my very favourites!

    👩‍🍳 Love soup? Try my roasted swede soup too!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredients
    • 🔪 Instructions
    • 💭 Top tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQs
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    • Uses seasonal vegetables.
    • Nutrient rich and healthy.
    • Simple to make.
    • Warming and comforting.
    • Freezer-friendly.

    🛒 Ingredients

    Ingredients for curried parsnip and apple soup.
    • Parsnips - in season in the UK from late August right through to March. Choose more tender medium size parsnips, rather than large woody ones.
    • Bramley Apples - 1 large or 2 medium Bramley apples. Substitute with Granny Smith apples if you prefer.
    • Onion - 2 medium brown onions, chopped.
    • Garlic - 2 garlic cloves, chopped.
    • Fresh Ginger - 2 teaspoon of freshly grated ginger.
    • Stock - vegetable stock made from a stockpot (or use homemade if you have it).
    • Curry Powder - a mild or medium curry powder gives the soup a delicate warm spice. If you're feeling adventourous, why not make your own curry spice blend!
    • Creme Fraiche (optional) - to swirl in at the end.
    • Butter & Olive Oil (not in photo) - to fry the vegetables.

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    Step 1: Heat the butter and oil in a large heavy-based saucepan. Fry the onions, garlic, ginger, and curry powder for 5 minutes on a medium heat.

    Step 2: Add the cubed parsnips and apple and cook for a further 2 minutes.

    Step 3: Add in the vegetable stock and seasoning. Simmer for 1 hour 15 minutes until the parsnip is tender.

    Step 4: Pour the chunky soup into a liquidiser or processor and liquidise until smooth.

    Step 5: Pour the smooth soup back into the pan and add 100 ml of boiling water to thin it out if required. Serve with a swirl of creme fraiche.

    Step by step photo instructions for making curried parsnip soup.

    💭 Top tips

    • For an extra smooth soup, pass it through a sieve after liquidising.
    • Why not make the soup in your slow cooker? There is no need to reduce the quantity of stock. Cook on high for 3-4 hours until the parsnip is tender enough to liquidise.
    • Add parsnip crisps for a homemade garnish.

    🍴 Serving suggestions

    Serve the soup with fresh crusty bread, or how about this homemade pesto focaccia?

    I often serve this soup as a starter on Boxing Day with brie and cranberry tear and share bread, and my famous slow cooker roast beef with all the trimmings following it!

    📖 Variations

    • Make it spicy by adding 1 chopped red chilli and using hot curry powder.
    • Add in other root vegetables such as carrots and swede. Whatever you have lurking in the back of your fridge is fine!
    • Make it creamier by stirring in 3 tablespoons of double (heavy) cream before serving.
    • Serve with cheese on toast for a hearty supper.
    • Reduce the calories by holding the creme fraiche.
    Parsnip soup with a swirl of creme fraiche.

    🥡 Storage

    • To Store. Once cooled, ladle the soup into an airtight container and store in the fridge. It will keep fresh for up to 3 days.
    • To Reheat. Microwave in bowls until piping hot, or reheat in a pan on the hob.
    • To Freeze. The soup can be frozen for up to 3 months. Defrost in the fridge before reheating as above.

    ❓ FAQs

    Do you peel parsnips for soup?

    I prefer to peel parsnips, even for soup. The skin of parsnips is quite thick and tough so it's better off removed.

    Is parsnip soup good for you?

    Parsnips are an excellent source of nutrients, fiber, vitamins, and minerals. In particular, parsnips are a great source of vitamin C, vitamin K, and folate.

    Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!

    Recipe

    A bowl of curried parsnip and Bramley apple soup.
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    5 from 7 votes

    Curried Parsnip & Apple Soup

    An easy curried parsnip and apple soup recipe. Delicious during the winter months with fresh crusty bread!
    Course Soup
    Cuisine British
    Keyword curried parsnip and apple soup, curried parsnip soup
    Prep Time 8 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 23 minutes
    Servings 4
    Calories 210kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Knife
    • Saucepan

    Ingredients

    Metric - US Customary
    • 15 g Butter
    • 1 tablespoon Olive Oil
    • 2 Onions peeled and chopped
    • 2 Garlic Cloves peeled and chopped
    • 2 teaspoon Fresh Ginger peeled and grated
    • 1 tablespoon Curry Powder
    • 500 g Parsnips peeled, woody stems removed, and chopped into 2cm chunks
    • 1 Bramley Apple peeled and chopped
    • 700 ml Vegetable Stock
    • 1 tablespoon Creme Fraiche
    • Salt and Pepper

    Instructions

    • Heat the butter and oil in a large heavy-based saucepan. Fry the onions, garlic, ginger, and curry powder for 5 minutes on a medium heat.
    • Add the cubed parsnips and apple and cook for a further 2 minutes.
    • Add in the vegetable stock and seasoning. Simmer for 1 hour 15 minutes until the parsnip is tender.
    • Pour the chunky soup into a liquidiser or processor and liquidise until smooth.
    • Pour the smooth soup back into the pan and add 100 ml of boiling water to thin it out if required. Serve with a swirl of creme fraiche.

    Notes

    Top Tips:
    • For an extra smooth soup, pass it through a sieve after liquidising.
    • Why not make the soup in your slow cooker? There is no need to reduce the quantity of stock. Cook on high for 3-4 hours until the parsnip is tender enough to liquidise.
    • Add parsnip crisps for a homemade garnish.
     
    Variations:
    • Make it spicy by adding 1 chopped red chilli and using hot curry powder.
    • Add in other root vegetables such as carrots and swede. Whatever you have lurking in the back of your fridge is fine!
    • Make it creamier by stirring in 3 tablespoons of double (heavy) cream before serving.
    • Serve with cheese on toast for a hearty supper.
    • Reduce the calories by holding the creme fraiche.
     
    Storage:
    • To Store. Once cooled, ladle the soup into an airtight container and store it in the fridge. It will keep fresh for up to 3 days.
    • To Reheat. Microwave in bowls until piping hot, or reheat in a pan on the hob.
    • To Freeze. The soup can be frozen for up to 3 months. Defrost in the fridge before reheating as above.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Curried Parsnip & Apple Soup
    Amount per Serving
    Calories
    210
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    719
    mg
    31
    %
    Potassium
     
    611
    mg
    17
    %
    Carbohydrates
     
    38
    g
    13
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    401
    IU
    8
    %
    Vitamin C
     
    28
    mg
    34
    %
    Calcium
     
    68
    mg
    7
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Danielle Wolter

      November 01, 2021 at 10:40 am

      5 stars
      This sounds just incredible! It's the perfect fall soup 🙂

      Reply
    2. Lucy

      November 01, 2021 at 11:06 am

      5 stars
      This parsnip and apple soup is perfect for the colder months. So warm, comforting and filling. The sweetness of apple is such a delicious addition.

      Reply
    3. Claudia Lamascolo

      November 01, 2021 at 11:13 am

      5 stars
      This was so easy to make and very uniquethanks for sharing!

      Reply
    4. Katherine

      November 01, 2021 at 12:18 pm

      5 stars
      Great flavours in this autumnal soup!

      Reply
    5. Jessica Stroup

      November 01, 2021 at 12:39 pm

      5 stars
      Perfect for this cooler weather! So good!

      Reply
    6. Linda French

      January 29, 2022 at 6:50 pm

      Cannot find quantity of curry powder to use!!

      Reply
      • Beth Sachs

        January 30, 2022 at 11:13 am

        Thanks for pointing this out Linda - I've now updated the recipe card.

        Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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