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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

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

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

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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