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Overhead photograph of a bowl of curried parsnip soup with a curry lead and mustard seed tadka garnish. A spoon sits in the soup. Slices of sourdough bread sit next to the bowl.

Curried Parsnip Soup

Chef Tripti
An easy to make curried parsnip soup with only a few ingredients.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine Indian, Modern European
Servings 4 people

Equipment

  • Digital scales
  • Blender or Food processor

Ingredients
  

  • 650 gms Parsnip
  • 120 gms Red onion
  • 15 gms Garlic
  • 5 gms Ginger
  • 1 Bay leaf
  • 6 Peppercorns
  • 2 teaspoon Mild Curry powder
  • 1 litre Vegetable Stock or Water
  • 1 tablespoon Oil
  • Salt to taste

Tadka garnish ( optional )

  • 1 teaspoon Brown or Black mustard seeds
  • 1 teaspoon Oil
  • 1 stem Fresh Curry leaves

Instructions
 

  • Roughly dice the onions and roughly chop up the ginger and garlic.
  • Peel the parsnips and top and tail them. Cut in half lengthwise and then slice them evenly and not too thinly (approx 0.5cm slices)
  • Heat the oil in a pot over a medium / high heat. Add the bay leaf and peppercorns.
  • Immediately add the onions, garlic and ginger and sauté for a couple of minutes until the onions are soft.
  • Add the parsnips and saute for 5 minutes or so.
  • Add the curry powder and saute for 3 minutes.
  • Add the vegetable stock (using stock makes the soup more flavourful) or water.
    Check the recipe notes for a link to my home-made vegetable stock.
  • Bring to a boil, then turn down to a medium heat and cover and cook for 20 minutes or until the parsnips are soft.
  • Set aside to cool and then puree.
  • When ready to serve, heat up again.
  • Serve garnished with curry leaf and mustard tadka. This is optional, but highly recommended.

Tadka or garnish ( optional )

  • Heat oil in a small pan until it is hot.
  • Add the mustard seeds.
  • The moment they pop, turn down the heat and add the curry leaves.
  • Give it a good mix. This will crisp up the curry leaves.
  • Add the garnish to the soup and serve hot.
Keyword comfort food, one pot meals, plantbased