Curried Parsnip Soup… By Lucy Simmons

By lucy  , , , ,   ,

January 30, 2015

This is a hearty soup, perfect for the winter time. The spice and ginger give a lovely warmth, and its diary free.

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 5 Generous


1 Dash Olive oil

1 Chunk Sunflower oil butter

1 Medium Onion, peeled and chopped

1 Cloves Garlic

1 Medium Thumb-size piece of ginger

1 tbsp Garam masala

6 Medium Winter Parsnips, peeled and chopped into chunks

500 ml Coconut milk

1 Litre Vegetable stock

Scattering Sea salt and freshly milled black pepper

2 tbsp Desiccated coconut, toasted

1 Medium Loaf crusty bread, to serve


1.  In a large saucepan heat up the olive oil and sunflower butter.  Add the chopped onion, crushed garlic, we love crushing garlic, check this out, ginger and garam masala, fry for 10 minutes, until the onions are soft and sweet.

2.  Add in the cubes of parsnips and mix together until everything gets coated in the oil and spice.  Add the coconut milk and stock  Bring to the boil turn down the heat and simmer gently for 30 minutes with the lid on.

3.  When the 30 minutes are up, get a sharp knife and check the parsnips, they should be soft.  Cool slightly, liquidize the soup using a hand blender.  Reheat and taste the soup and adjust the seasoning to your tasty buds.

4.  Toast, desiccated coconut and sprinkle over the soup and serve with fresh crusty bread.  Enjoy.


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