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

Curried Parsnip & Apple Soup

This delicately spiced curried parsnip and apple soup recipe is a must-try during the winter months! It's easy to make and pairs perfectly with crusty bread.
Course Soup
Cuisine British
Prep Time 8 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 23 minutes
Servings 4
Calories 210kcal
Author Beth Sachs

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Equipment

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 over medium heat. Add the onions, garlic, ginger, and curry powder and fry for 5 minutes, stirring occasionally.
    15 g Butter, 1 tablespoon Olive Oil, 2 Onions, 2 Garlic Cloves, 2 teaspoon Fresh Ginger, 1 tablespoon Curry Powder
  • Add the cubed parsnips and apple and cook for a further 2 minutes, stirring occasionally.
    500 g Parsnips, 1 Bramley Apple
  • Pour in the vegetable stock and season with salt and pepper. Bring to a simmer and cook for 1 hour and 15 minutes, or until the parsnips are tender.
    700 ml Vegetable Stock
  • Transfer the chunky soup to a blender or food processor and blend until smooth.
  • Pour the smooth soup back into the pan. If the soup is too thick, add 100 ml of boiling water to thin it out to your desired consistency. Serve with a swirl of creme fraiche on top and season with salt and pepper.
    1 tablespoon Creme Fraiche, Salt and Pepper

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 use hot curry powder.
  • Add in other root vegetables such as carrots and swede. 
  • Make it creamier by stirring in 3 tablespoons of double (heavy) cream before serving.
  • Serve with cheese on toast for a hearty supper.
 
Storage:
Store - To store the curried parsnip and apple soup, allow it to cool to room temperature. Once cooled, ladle the soup into an airtight container and store it in the fridge. The soup will stay fresh for up to 3 days.
Reheat - When you're ready to enjoy the soup again, you can reheat it in one of two ways. The first option is to microwave it in bowls until piping hot, stirring occasionally to ensure even heating. Alternatively, you can reheat the soup in a pan on the hob over medium heat, stirring occasionally until heated through.
Freeze - If you have leftovers that you won't be able to enjoy within 3 days, you can freeze the soup for later. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. The soup can be frozen for up to 3 months.
 
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.
 

Nutritional Information (Approximate)

Calories: 210kcal | Carbohydrates: 38g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 719mg | Potassium: 611mg | Fiber: 8g | Sugar: 15g | Vitamin A: 401IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 1mg
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