Curried Parsnip Soup with Apple
This vegetarian Curried Parsnip Soup with Apple may be the perfect winter soup. The sweetness of the apple boosts the flavour of the parsnips. The gentle spice from the curry powder adds interest to the soup and enhances its warming qualities. Perfect for a cold winter’s day!
This soup is based on an old curry sauce recipe that I inherited from my mother. The recipe is a 1970s version of curry sauce – nothing fancy or sophisticated – and is very simple with medium curry powder, onion, apple and garlic being the primary ingredients. I use the sauce recipe for making my traditional Boxing Day turkey curry and, while I was doing that this year, I wondered whether it could be adapted to make a soup.
Parsnips love a bit of curry flavouring so I decided to use them as the main ingredient. I also added a potato to tone down the parsnip flavour just a bit and to thicken up the soup. I think the flavour is just right – not too parsnippy and not too spicy. My initial taste trials, so far limited to my teenage children, have been very positive. In fact, this soup has been described as “banging” which clearly is an accolade to which I aspire in all my recipes.
Super soup – the perfect weekday lunch
As with all vegetable soups, this recipe can be made in advance and re-heated when required. It can also be frozen and defrosted when needed. I generally make a big batch of soup and then freeze it in individual portions. I can then defrost a portion for my lunch or for my children’s lunchboxes. This works well as long as you make sure that the labels on the portions are legible. I have notoriously bad handwriting – my excuse being that I spend most of my time using a keyboard – and sometimes even I cannot read what I have written. This means that I may sometimes be expecting parsnip soup for my lunch but end up with potato and leek as they are a similar colour!
For me, home-made soup is the perfect lunch as it can be made in advance, is tasty and healthy and is just that bit more fortifying than a sandwich. It also fills you up – there is a lot of fibre in those veggies – so it reduces those mid-afternoon snack cravings. My working life is split between home-working and office working. If it is a day when I am office-based, I heat the soup before I leave for work and take it with me in a thermos. All I need is a roll or a slice of bread – and maybe a bit of fruit for afters – and that is lunch sorted.
Other home-made soup recipes
I have lots of easy, vegetable soup recipes. If you like this Curried Parsnip Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Celeriac and Apple Soup, Mushroom and Chestnut Soup, Pumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.
Curried Parsnip Soup with ApplePrint
This Curried Parsnip Soup is mildly spicy and sweetened with apple. Healthy, easy to make, warming and delicious, it is the perfect winter soup.
- 1 tablespoon of vegetable oil
- 1 large onion
- 3 parsnips
- Salt and pepper
- 1 clove of garlic
- 1 sweet eating apple
- 1 large potato
- 2 teaspoons of medium curry powder
- 500 ml vegetable stock
- Plain vegan yogurt and turmeric (optional)
- Peel and roughly chop the onions.
- Peel and roughly chop the parsnips.
- Heat the oil in a heavy-based pan and add the chopped vegetables. Season with salt and pepper.
- Cook gently over a low heat for around 15 minutes until the vegetables are starting to caramelise.
- Crush the garlic clove. Peel, core and roughly chop the apple. Peel and roughly chop the potato. Add the garlic, apple and potato to the pan.
- Stir in the curry powder and cook for two minutes.
- Add the vegetable stock to the pan and bring to simmering point. Cook gently for 15 minutes.
- Blend the soup in a food processor or by using a hand blender.
- The soup will be quite thick. You can add a little additional water to thin it to your desired consistency.
- When you are ready to serve the soup, reheat it gently and pour into individual bowls. If you wish, you can decorate each bowl with a swirl of plain vegan yogurt and a sprinkle of ground turmeric.
This soup is vegan. If you are not a vegan, you can substitute butter for the vegetable oil and use non-vegan yogurt.
Keywords: parsnip, apple, curried, soup, vegetarian