Curried Parsnip Soup



  • 2 tablespoons olive oil
  • 2 large parsnips (about 550 g/1 lb 4 oz), peeled and chopped
  • 1 onion, chopped
  • 2 teaspoons curry paste, such as Madras
  • 750 ml (26 fl oz/3 cups) vegetable stock or water
  • 60 ml (2 fl oz/¼ cup) cream


  1. Heat the oil in a large saucepan over medium heat. Add the parsnips and onion and cook for 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Pour in 500 ml (17 fl oz/2 cups) of the stock.
  2. Cover, bring to the boil, then simmer for about 20 minutes, or until the parsnips are tender. Cool slightly, then transfer to a food processor and blend until smooth. Return to the saucepan, stir in the remaining stock and the cream. Season well and serve hot with crusty bread.