Curried Parsnip Soup

Curried Parsnip Soup

A fabulous winter warmer, this soup doesn't take long to make and is a great way to use parsnips in season in the colder months. It's easy to adjust the heat to your liking, and will keep for up to a week, making a good lunchtime batch cook.

Suitable for Vegetarians, substitute a vegetable stock cube, and the butter and creme fraiche for non-dairy alternatives to make this vegan.

  • Recipe makes: 6 servings
  • Prep time:
    10 mins
  • Cook time: 30 mins
  • Calories: 154
    per serving


  • 700g Parsnips
  • 1 Onion
  • 1 Garlic Clove
  • 25g Butter, fresh
  • 1 tsp Cumin, ground
  • 1 tsp Turmeric, ground
  • 1 tsp Paprika
  • ½ tsp Chilli Powder
  • 1 tsp Chilli Flakes
  • 1 Stock Cube, Chicken
  • 750ml Water
  • 1 tbsp Plain Flour
  • 4 tbsp Creme Fraiche, half fat
  • Salt, to taste
  • Black Pepper, to taste


  1. Peel, core and small dice the parsnips. Peel and finely dice the onion. Peel and crush the garlic.
  2. Heat the butter in a large heavy bottomed pan on a medium heat (you'll need one with a lid). Add the onion and saute for 2-3 minutes until starting to soften.
  3. Add the garlic and parsnip to the pan and stir well to coat. Turn the heat down to a low setting and cook with the lid on for 10 minutes. Stir a couple of times while cooking to ensure the parsnip doesn't catch on the bottom of the pan.
  4. Add the spices, including half a tsp of chilli flakes (you can add more chilli flakes/powder later if you want to give it a bit more of a kick). Season with a little salt and pepper and stir.
    Add the spices to the soup
  5. Stir with the spices to coat
  6. Make the stock up to 750ml with boiling water. Add the flour to the pan and stir to coat. Add 2/3rds of the stock to the pan, turn the heat up a little and simmer for 10-15 minutes until the parsnips are very tender.
  7. Add the stock and simmer
  8. Remove from the heat and blend with a stick blender. Add the creme fraiche and blend a little more. You can add more stock in at this point if the soup is too thick.
  9. Blend the soup with a stick blender
  10. Have a taste, and add more seasoning or chilli flakes to your taste preference.
  11. Return to the hob on a low heat and simmer for 2-3 minutes until piping hot again.
  12. Serve sprinkled with a few chilli flakes.
  13. Serve sprinkled with a few chilli flakes

This soups works well with a toasted wholemeal pitta for dipping (an extra 155 cals)

If you don't have all the spices to hand - garam masala is a good substitute.

Nutrition information per serving
Calories (kcal)154
Carbohydrate (g)20.2
Fat (g)6.8
Protein (g)3.5
Fibre (g)5.8
Alcohol (g)0.0
Fruit & Veg1.9

More Calorie Counted Recipes for Vegetarians

You'll find hundreds more recipes for yummy vegetarian dishes in WLR, plus you can use the tools to easily calculate the calories in your own favourite veggie meals, give it a try!

Try it Free »

WLR Homemade and Healthy Recipe Binder

Never run out of tasty healthy meal options again

Get all your favourite recipes in one place Homemade and Healthy has 40 delicious lower calorie recipe cards, card templates for your own recipes, and everything you need to get it all organised in a beautiful binder.

Take a Look!

If you enjoyed this article, try our newsletter. It's free.

Receive the latest on what works for weight loss straight to your inbox. We won't share your email address. Privacy policy