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!
Soup is my go-to lunch during the cold winter months, and this curried parsnip soup is one of my very favourites!
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✔️ Why you'll love this recipe!
- Uses seasonal vegetables
- Nutrient rich and healthy
- Simple to make
- Warming and comforting
- Freezer-friendly
🛒 Ingredients
- 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.
💭 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 parnsip 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.
🥡 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
I prefer to peel parsnips, even for soup. The skin of parsnips is quite thick and tough so it's better off removed.
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
Curried Parsnip & Apple Soup
Equipment
Ingredients
- 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
- 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.
- 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.
- 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.
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Danielle Wolter
This sounds just incredible! It's the perfect fall soup 🙂
Lucy
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.
Claudia Lamascolo
This was so easy to make and very uniquethanks for sharing!
Katherine
Great flavours in this autumnal soup!
Jessica Stroup
Perfect for this cooler weather! So good!
Linda French
Cannot find quantity of curry powder to use!!
Beth Sachs
Thanks for pointing this out Linda - I've now updated the recipe card.