Curried Parsnip Soup with Croûtons

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in
Good Soup Book

By Lindsey Bareham

Published 1997

  • About

This is my all-time favourite soup – my slightly altered version of Jane Grigson’s recipe, devised for an Observer article in 1969.

Its colour is a deep saffron, the texture is thick, fluffy and creamy and its flavour is subtle and intriguing. The perfect winter warmer.


  • 50 g (2 oz) butter
  • 1 large onion, chopped
  • 1</


  • Melt the butter in a large pan and when it’s hot, stir in the onion, garlic, parsnips and potato. Cover and cook over a medium heat, stirring occasionally, for 10 minutes.
  • Stir in the curry powder, and, after a couple of minutes, gradually add the hot stock. Season with salt and pepper. Simmer for 30–40 minutes, until the parsnips are tender.
  • To make the