Warming Curried Parsnip and Apple Soup

We have a huge pile of parsnips that my fella grew for the Christmas meal our friends hosted this year. The day before Christmas Eve, he harvested 16 pounds of the buggers – we only needed a few of them! Here they are…


For years I’ve shied away from any recipe with both ‘curry’ and ‘parsnip’ in the title because of the university canteen meal I once had the misfortune of having – it was the only veggie option – vegetable curry. It was nasty – a mushy mixture of leftover veg from Christmas cooked with curry powder – yuk! However, I have some faith in Delia Smith, so I adapted her recipe (I’d run out of coriander seeds!). The soup is wonderfully warming and perfect for a miserable, grey-slate January day. Food to beat the blues with.

  • 1 tsp cumin seeds
  • 2-3 large whole black cardamom pods, slice open and take out seeds
  • 1 tablespoon vegan margarine
  • 1 small splash of olive oil
  • 1 large onions, chopped
  • 1 clove of garlic, crushed
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 3 medium parsnips, peeled and chopped
  • 2 pints vegan stock (use Marigold bouillon)
  • 1 medium Bramley apple
  • salt and freshly ground black pepper
  1. Heat a small frying pan and dry roast the cumin and cardamom seeds to draw out their flavour. After 2-3 minutes they will change colour and start to jump in the pan.
  2. Remove them from the pan and crush them finely with a pestle and mortar.
  3. Next, heat the marg and oil in a saucepan until the butter begins to bubble, then add the onions and gently soften for about 5 minutes before adding the garlic.
  4. Then add the crushed spices, along with the turmeric and ginger, stir and let it all continue to cook gently for a few more minutes.
  5. Add the parsnips and stir well to coat each one in spices.
  6. Add the stock, add some seasoning and then throw the apple in too.
  7. Let the soup simmer as gently as possible for at least 30 mins or up to one hour.
  8. Blend with a food processor or better still, a hand-held blender, until smooth.
  9. Serve piping hot with a slice of wholemeal toast.


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2 Responses to Warming Curried Parsnip and Apple Soup

  1. Fiona Butler says:

    This is a lovely recipe Justine.

    I make a similar recipe often with apple sometimes I’ve thrown in pears . Christmas leftovers.

    Occasionally I’ve put in some vegan cheese . Again Christmas leftovers. All seems to work with the curry and definitely works with the parsnips!

    Explore and create.

    Thank you for the blogs 😊 Fx

    Sent from my iPhone


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