Curried Parsnip


Preparation info

  • Serves


    • Difficulty


Appears in

Seasonal Soups

Seasonal Soups

By Fraser Reid

Published 2019

  • About

Everyone loves curried parsnip soup; it’s so simple to make and so tasty. It’s really easy to vary too: just change up the spices – any mix of mild and aromatic spices like cumin, coriander, turmeric and paprika work well. Sometimes I add a teaspoon of honey to help bring out the natural sweetness of the parsnips.


  • 1 tablespoon olive oil or butter
  • 1 onion, peeled and diced
  • 2 garlic cl


Heat the oil or butter in a pot, then add the onions and garlic and fry everything on a medium-low heat for 5–10 minutes.

Meanwhile, put the spices into a dry frying pan over a medium heat and toast them until they start to release their fragrance (about 2–3 minutes).

Add the toasted spices and the chopped parsnips to the softened onions and give everything a mix.

Pour i