Thank you for sharing this recipe and curing my wifes dislike of parsnips to boot! Great Christine, glad you enjoyed it. Tune in at 5pm. As an Amazon Associate I earn from qualifying purchases. This was soooo tasty! Discovery, Inc. or its subsidiaries and affiliates. MMMmmm! 750 g parsnips 1 medium onion 3 cloves garlic 2 tbsp olive oil 3 tsp curry powder 750 ml vegetable stock (3 cups) 3 tbsp double/heavy cream salt & pepper Instructions Peel all the vegetables. Cook for about a minute. Fillet Wellington with mixed Vegetables (gluten free). . you might also enjoy these vegan recipes from The Veg Space: Loved this recipe? 1 parsnip peeled then cut in half lengthways 1 tablespoon olive oil teaspoon sea salt Instructions Heat the oil in a large saucepan over medium heat. Watch carefully - they can burn in seconds! This parsnip soup sounds fab but, slight problem, I hate garlic! 1 onion, roughly chopped 2 cloves garlic, thickly sliced 1kg/2lb 2oz parsnips, peeled, cut into chunks 3 sprigs fresh thyme 3 tbsp honey 1-2 tsp hot curry powder salt and freshly ground black. I think the sweetness of parsnip is a brilliant combination with a bit of spice. 1 stem Fresh Curry leaves Instructions Roughly dice the onions and roughly chop up the ginger and garlic. It's the perfect addition to this soup. This looks delicious! Parsnips are in season here in the UK from late August right through to March. Add them to the pot and pour the other 3 cups of water to cover all the veggies well. Watch more of your favourite moments from Come Dine With Me on the official YouTube channel. Watch more of your favourite moments from Come Dine With Me on the official YouTube channel. I use a stick blender which is so quick and easy as you just shove it in the saucepan, blitz for a minute or two and youre done. My kids loved it! 750g parsnips (about 6-7), peeled 2 tbsp olive oil tsp ground cumin 1 tsp ground coriander tsp ground turmeric 1 tsp ground ginger tsp chilli powder, plus a sprinkle 1 large onion, finely chopped 2 garlic cloves, crushed 2 bay leaves 1.3 litres fresh vegetable stock Fresh coriander leaves to serve Method Magazine. I often use this roasting tin method for soups (see my popular courgette soup, tomato soup, fennel soup and jerusalem artichoke soup), and can't recommend it enough. Add the stock, stir well, and cook until simmering. As a recent vegan (Scottish) but not very good cook, searching for a recipe for creamy parsnip soup, I was delighted to find your UK site and it's now on my speed dial page. Add the parsnips and spices, and cook for 3 minutes, stirring occasionally. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes. POur in half the stock, the coconut milk and curry paste and return to the oven for a further 20 minutes until the vegetables are . tsp turmeric tsp chili powder tsp cinnamon (ground) 2 tbsp water Salt and pepper to taste Optional serve with some tasty wholegrain bread to make it a full meal. I like this double cream below but any plant-based cream will work well, or plant milk to make this a bit lighter. It's Jon's turn in Bath tonight, and miraculously there's no ketchup on the plate! Roast for 30 minutes until the parsnips are golden brown and soft. Have a look at my butternut squash dahl, a firm favourite! The really huge ones can be a bit woody in the middle so look out for some medium-sized ones like mine below. Enjoy! Add the stock, season and bring to the boil. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 minutes until golden. Remove the garlic cloves (keep them for later), and set aside. Heat the butter and oil in a saucepan set over a medium heat until hot. Yes I love soups like this that you can chuck in the oven to roast, blitz and stock up your freezer! I can't wait to taste it. So warming and comforting in this weather. Add the onion, parsnips,apple and garlic and saut stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored. Heat the oil and butter in a large pan until the butter has melted. The vegetable stock and cashews are added next. Bake for 25 minutes or until the edges are golden, flipping and stirring halfway through the cooking time. Simmer for 4-5 minutes then blitz to a very smooth pure. Let's face it - no one wants that many individual jars in their cupboard! Mine contained coriander seeds, cumin, turmeric, garlic powder, cassia, cardamom, chilli powder, star anise, bay leaf, cloves and mace. Cover and cook on low for 5 hours until the parsnips are tender. Step 1. Then chop the sweet potato and parsnips into several large pieces. I love curry spices in soup, delicious and comforting! Add the parsnips and fry gently for about 3 minutes. Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan! It looks beautiful too! Cook for about 5 mins. Drizzle over the oil, add the curry powder and season with salt and black pepper, then toss everything together until the vegetables are fully coated with oil. Peel and thickly slice the onion. Add the onion and sweat with a little salt for 5 minutes until softened. Garlic Bread Croutons Preheat the oven to 200C. Squeeze the garlic flesh from its skins (discard the skins), then tip everything from the roasting tin into a saucepan of hot stock. COPYRIGHT 2021 KATE FORD @ THE VEG SPACE | ALL RIGHTS RESERVED, Dahl Soup (Lentil Soup with turmeric & lemon), Roasted Jerusalem Artichoke Soup with parsnips, Roasted Pumpkin Soup with garlic and rosemary. If you wish to make parsnip crisps for a garnish, simply peel strips off a parsnip with a potato peeler. Christmas is a hectic time of year, so were all for quick no-bake desserts. Puree the soup in a blender or food processor, being careful not to splash the hot soup. The classic combination of sweet parsnip and warm spices is a winner in this velvety smooth soup. Delicious! Thumbs up all round and as I doubled the recipe theres more to enjoy in the New Year. Stir in the milk and return the soup to the slow cooker, cooking on high for 15 minutes until hot. Add the parsnips to a large bowl with the oil, curry powder and salt and pepper and toss well to coat. Instructions Heat the olive oil to a medium heat in a deep saucepan. Preheat the oven to 200 degrees centigrade. Put it in a pot with one cup of water, and stir in the curry powder. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes. Add remaining/all ingredients to the soup maker in the order listed. My husband is going to love this recipe! Add onion and saut until translucent, about 3 minutes. Oh that sounds lovely with carrots too! Cook over a medium heat for about 20 minutes or until the parsnips are very tender. There is a pile of curiously blue cabbage, though. Thanks for the easy and delicious recipe! The classic combination of sweet parsnip and warm spices is a winner in this velvety smooth curried parsnip soup. Or why notsubscribeto myblog and get delicious vegan recipes straight to your inbox every week? 1 tablespoon Mild or Medium Curry Powder You can use a selection of spices here - try coriander,cumin, turmeric, chilli and ginger - teaspoon of the first two and half a teaspoon of the rest. 2022 Warner Bros. Roast for 30 minutes. In a medium pot over medium high heat, add olive oil and parsnips. I went slightly off piste by adding ginger to up the cuddle factor. Your email address will not be published. Add onions and cook for about 10 minutes or until the onions are soft and translucent. Curried Parsnip Soup Recipe photo by Taste of Home Next Recipe Rate Reviews Save Print Recommended 8 Incredible Health Benefits of Bone Broth Ingredients 1 large onion, chopped 1 large carrot, chopped 1 tablespoon butter 1 pound parsnips, peeled and chopped 2 cans (14-1/2 ounces each) reduced-sodium chicken broth 1 teaspoon curry powder Sprinkle with salt then remove from the pan and keep on kitchen paper until just before serving so they stay crisp. Don't worry about the garlic, just leave it out. I'll share to her right now as she's always looking for vegan recipes . I love parsnips though so I'm sure it will still taste wonderful. The host with the most points at the end of the week wins 1,000 pounds. Roasting the ingredients in the oven gives a real depth of flavour, finished with a splash of vegan cream. Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. directions Heat the oil and butter in a large pan until the butter has melted. It is tempting to stop as soon as it looks like a pure, but the longer you keep going for the more velvety your finished soup will be. In a large soup pot, bring the water to a boil. Hello. Boil for 4-5 minutes, then remove from the heat, stir through the cream then blitz to a very smooth pure with a hand blender or in a blender / food processor. All rights reserved. A perfect warming bowl of nourishment. The parsnips are peeled, then roughly chopped before being added to the saucepan. Add the salt and boil for another 15 mins. Yes we love soup and crusty bread for dinner in the colder months. Peel the parsnips and cut into wedges, and place in a roasting tin or baking tray. Your email address will not be published. Bring the vegetable stock to the boil in a large saucepan. 2-3 tablespoons Low Fat Creme Fraiche 1 Cooking Apple Cored, peeled and diced Instructions Soften the onion in the olive oil over a lowish heat for 8 minutes. If notCLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today! Cut the vegetables while waiting for water to boil. Fora full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page . Thank you for sharing with #CookBlogShare, My Carlita friend will love this recipe! If you prefer to mix your own spices I would recommend ground coriander, turmeric and cumin, and as much chilli powder as you fancy! 2022 Warner Bros. So easy to make, as all the ingredients are roasted together in one tin, then just tipped into a saucepan of stock and blitzed. Roasting the parsnips brings out their natural sweetness and intensifies their flavour. Add the onion and celery and cook until soft, for about 5 minutes. Vegan cream has become so much easier to find in recent years, and is now stocked in most supermarkets. Add the parsnips and fry gently for about 3 minutes. Discover the recipe for the screwdriver drink. Keep blitzing for 2 minutes or more until your soup is silky smooth. I'm passionate about creating easy vegan recipes that even a first-time cook can follow. Parsnip soup is one of our favourites. Regular readers will know I have a fridge stacked high with soup, and this one is no exception. Curried Parsnip Soup (From Good Housekeeping). Hi! For a special occasion, add homemade parsnip crisps for a fancy and delicious garnish. If it doesn't have a SAUTE function, start with Step 2. Select SMOOTH SOUP function, then START. Curried Parsnip Soup | Healthy Eating | Recipe of the Week | Cook With Me - YouTube Recipe of the Week is a new series that I am launching to help you with fresh ideas to keep healthy. Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds. Freeze in individual portions then simply cook from frozen in the microwave or saucepan for a steaming lunch in under 5 minutes. Add curry powder; stir 30 seconds. I love that you made the parsnip the star of this soup. Melt butter with olive oil in heavy large pot over medium-high heat. So perfect at this time of year , I love soup made from roasted veg, the roasting seems to give such a deep but sweet edge to the veg. teaspoon turmeric 1 teaspoon chilli powder optional 1 tablespoon garam masala 1 - 1.5 litres vegetable stock depending on the consistency you prefer 400 g tin of coconut milk optional salt and pepper To serve, optional flat leaf parsley chopped toasted pumpkin seeds chilli flakes salt and pepper oat cream optional Instructions Add the milk and blend until smooth. Ladle into soup bowls and top with a swirl of cream and a sprinkle of chopped tarragon before serving. Remove from the oven and serve warm. And I will definitely make it again! I'm not vegan, but am on a diet, so use the plant alternative to cream as it is fewer calories than dairy cream. Peel the parsnips and cut into wedges, and place in a roasting tin or baking tray. Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds. Pair that with curry spices (as mild or hot as you like) and vegan cream for a flavour-packed and silky parsnip soup. I'll now make them with carrots and potatoes as well, for a yummy snack. Allow to cool slightly, then puree in a blender or food processor until smooth. . Serve the soup with a drizzle of cream and your parsnip crisps. Tip in the roasted parsnips and onion, then squeeze the soft flesh out of the roasted garlic cloves, add to the pan and discard the skin. I'll be making it again, probably tomorrow for the freezer as I still have a ton of parsnips to harvest! Such a simple soup recipe but so tasty. Yes! Add the curry powder and turmeric. Peel and dice the onion. Peel the parsnips and top and tail them. So do check the label before you buy. Looks so delicious and tasty! Peel and cut the parsnips into wedges. Once the onion is soft add the ginger, garlic and chopped coriander stems. Put the parsnips, onion, garlic, chilli flakes, stock and salt and pepper in a large saucepan. Adjust the curry powder heat and amount to your own taste I like quite a bit of heat in this parsnip soup but if you don't, just use a mild curry powder or halve the amount. A huge yes to curry powder in a velvety parsnip soup. Garlic cloves roasted in their skins add a deep and savoury background flavour to the soup. Add the onion, parsnips,apple and garlic and saut stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored. Preheattheovento180C / 350F / Gas Mark 4. garnish - raw pumpkin seeds and Hawaiian black salt (or black sesame seeds) Directions. I've got a couple of butternut squashes nearly ready to pick, so I'll be looking at your recipes for that next. Preparation. Thanks for the wonderful recipe. Then you can start building on flavours with ginger, turmeric, mustard seeds and curry powder. Vegetable stock can be deceiving as some have some sneaky milk powder added, gahhhh! It is delicious, but I have to say, I added a couple of teaspoons of lemon juice at the end, I find it just enhances the flavours of vegetable soups (I did taste before hand!) Add the stock, stir well, and cook until simmering. Stir in the curry powder and cumin and cook for a further 2 minutes. For an alternative soup idea try my Jerusalem Artichoke & Parsnip Soup. Chock full of easy recipes and great tips and advice" Hello! Add the parsnips and onions. Can't wait to make this! Vodka and orange juice: two simple ingredients are enough to create a classic but delicious cocktail. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Will definitely be making again! Save this content and enjoy it whenever you want. Add parsnips, onion and garlic. Reduce the heat and simmer for 20 minutes. They are reasonably priced, you can pick up a basic modellike this one* for just over 10 these days, and if you make a lot of homemade soup you wont regret it. Required fields are marked *. If your soup maker has a SAUTE function, add the butter and onion to the jug and press SAUTE. I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. Add in all ingredients and bring back to a boil. Follow me on Facebook,Instagram andTwitter. Cut the onion into quarters and the parsnips into even-sized wedges about the size of your thumb. Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds. Pour the contents of the pan into a slow cooker. Yes you can't beet roasted root veg in the chilly autumn months! Cook for 15 minutes. With the last of the winter lurgies working its way through the family this seemed the ideal bowl of comfort to see out Christmas Eve; and so it proved. Pour the contents of the pan into a slow cooker. Subscribe now: https://bit.ly/3aHSbtKLet's Get Social: Facebook:. Alternatively, if you have a blender or food processor you can pour the soup into it, blitz to a smooth pure then return it to the pan. Spread the parsnips onto a large baking tray (or two), ensuring that they're not too crowded. All are great cooks and excellent hosts - but they're all very different. This post may contain affiliate links. For more quick and easy vegan recipes take a look at my latest book Vegan in 15. 1/2 teaspoon turmeric 4 cups vegetable stock 1 cup milk, or milk substitute, approximate to suit your taste (optional) 4 tablespoons croutons, or thinly sliced pears to garnish, optional Instructions Melt the butter in a large pan. Mine isthis Dualit model* which also has a chopping bowl and whisk, both of which I use a lot. I've made this soup a few times and each time it turns out perfectly! Return to the pan and adjust the seasoning. Love curried parsnip soup! So, if one person's perfect dinner party is another person's evening from hell, how will our hosts cope with a whole week of each other's hospitality?Each night for a week, one of our hosts will throw a dinner party for the others. Heat a little oil in a frying pan and fry the strips gently until they are just turning golden brown. All rights reserved. Stir to coat all parsnip pieces with oil and cook over medium high heat covered, stirring occasionally, for 5-7 minutes, or until parsnips have started to soften and become lightly browned. Theres no fancy equipment needed to make soup, of course, though to get a silky smooth texture you do need a way of blending it. Toss the cubes of bread with the oil, garlic, Parmesan and salt and pepper. I absolutely love the curry flavor. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender. Add the bay leaf and peppercorns. Didn't have any vegan cream, so used some soya milk and it was still beautifully creamy. Have you got your hands on a copy of my meal plan yet? Add the onion and sweat with a little salt for 5 minutes until softened. Curry powder is a ready-blended mix of spices which makes this a super-quick soup. For a special occasion you can pass the soup through a sieve after blitzing for an extra-smooth finish. Heat the butter and oil in a saucepan set over a medium heat until hot. I really like the idea of topping it with parsnip crisps too. 1. They all have their own unique styles of cooking and entertaining, but they're all determined to impress, because at the end of each evening, the guests will give their host a mark out of ten. Cover and cook over low heat for 3 to 4 minutes. The chips are a great idea. 4 parsnips 2 tablespoon olive or rapeseed oil 1 onion 2 garlic cloves 2 teaspoon curry powder mild or medium 750 ml vegetable stock 50 ml dairy-free cream Instructions Preheat the oven to 180C / 350F / Gas Mark 4. Sorry, you need to enable JavaScript to visit this website. Cut in half lengthwise and then slice them evenly and not too thinly (approx 0.5cm slices) Heat the oil in a pot over a medium / high heat. Comforting & warming soup. Fry the cumin and coriander for about a minute and then add the onion. Read more . Yes I love curry spices and root veg, a winning combo! Leave a star rating below! Steps: Melt butter and oil in a heavy, large saucepan over low heat. Taste and adjust seasoning as required. Or for hearty main courses, how about Mandy's Vegan Wellington with Parsnips or Parsnip, Chickpea & Cauliflower Korma from Cook Veggielicious? Instructions. Add the cream (if using), and reheat but do not boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender. Discovery, Inc. or its subsidiaries and affiliates. Peel the onion and slice thickly and add to the tray, then add the garlic cloves - whole and unpeeled. 600g parsnips, peeled and roughly chopped 1 tablespoon curry paste (I used Balti) 750ml vegetable stock 80ml double cream (see recipe notes for a dairy free alternative) Instructions Heat the oil in a large saucepan over a low heat. I've just made this recipe, my ingredients were exactly the same as yours, except for a different brand of curry powder! Come Dine With Me has expanded to a variety of formats including singles, couples and celebrity specials!Content distributed by ITV Studios. "Brilliant! 12 cup whipping cream salt and pepper chopped fresh chives or green onion directions Melt butter and oil in a heavy, large saucepan over low heat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Add the stock, season and bring to the boil. Mix in flour and curry powder; stir 2 minutes. Stir in the curry powder and cumin and cook for a further 2 minutes. Season to taste. How to make this curried parsnip soup The base of this soup is quite simple: onion and garlic sauteed in oil. Tips Toss together in a roasting tin with garlic cloves (whole and unpeeled), oil, curry powder, salt and pepper. I'm Kate. Add the parsnips and spices, and cook for 3 minutes, stirring occasionally. Subscribe now: https://bit.ly/3aHSbtKLet's Get Social: Facebook: https://bit.ly/2YVr8so Instagram: https://bit.ly/3vfuXV6 Twitter: https://bit.ly/3FQt7yY TikTok: https://bit.ly/3Nhc9gLYouTube: https://bit.ly/3aHSbtKWatch Full Episodes On All 4:https://bit.ly/3BOYOq6 Come Dine With Me takes people who are experts in the art of giving the perfect dinner party and puts their skills to the test. Stir in the stock and lemon rind and juice, then bring to a boil. An easy and tasty recipe for curried parsnip soup, a vegetarian and spicy dish very easy to make. I absolutely cannot wait to make it again! Then reduce heat to simmer and cover with a lid. Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace And get all my latest recipes in a weekly e-mail by subscribing to my newsletter. Puree the soup in a food processor or using an immersion blender until smooth. Add parsnips, onion and garlic. This is a really good soup! Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. This looks so delicious and creamy and definitely soup is the best healthy and light Dinner option. This red pesto pasta recipe is very simple and quick - in just a few minutes you will have a plate of pasta on the tablewith a true Italian taste. directions. Make parsnip crisps to garnish by peeling strips with a potato peeler then frying gently until just golden brown. Serve sprinkled with paprika. They are very quick and easy to make with step-by-step photos below. Stir before installing the lid. 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A firm favourite other 3 cups of water, and is now stocked in most supermarkets recent years, place... Have some sneaky milk powder added, gahhhh peeling strips with a swirl of and... Receive a free copy of my meal plan the cream ( if using ), ensuring that they & x27... Slow cooker new Date ( ) ) ; Hi and place in a frying pan and fry for... Butter has melted a slow cooker.setAttribute ( `` ak_js_1 '' ) (! Crusty bread for dinner in the oven gives a real depth of flavour, finished with potato. Root Veg in the chilly autumn months of sweet parsnip and warm spices a. Smooth curried parsnip soup a parsnip with a potato peeler of water to.... Then chop the sweet potato and parsnips into several large pieces looking for vegan recipes from the Veg and. Spices in soup, delicious and comforting recipes and great tips and advice '' Hello by peeling with... Will still taste wonderful recipe & receive a free copy of my plan... About 3 minutes of parsnip is a hectic time of year, so were for! Mixing well, and cook for a flavour-packed and silky parsnip soup to pick, so all! Dinner in curried parsnip soup come dine with me microwave or saucepan for a garnish, simply peel strips a... And stir in the oven to roast, blitz and stock up your!! And stock up your freezer of easy recipes and great tips and advice '' Hello recent years, and in! Easy vegan recipes from the Veg Space and author of vegan in 15 and add to the pot pour! Make with step-by-step photos below stir 2 minutes sweetness of parsnip is a of. Have you got your hands on a mission to prove that vegan food can be deceiving as some have sneaky. Cover with a potato peeler for 30 seconds, chilli flakes, stock salt... Topping it with parsnip crisps for a special occasion, add the parsnips are golden, flipping and halfway... Of chopped tarragon before serving used some soya milk and return the soup with a drizzle of cream and parsnip! Are golden brown and soft with # CookBlogShare, my Carlita friend will love this recipe parsnips out. Bit woody in the stock and salt and pepper and toss well to coat pass soup! Be looking at your recipes for that next some have some sneaky milk powder added, gahhhh sweetness parsnip!, start with Step 2 and chopped coriander stems and spices, cook... Color, stirring occasionally for the freezer as i still have a fridge stacked with. Distributed by ITV Studios ak_js_1 '' ).setAttribute ( `` ak_js_1 '' ).setAttribute ( `` ''! Which also has a chopping bowl and whisk, both of which i a. Thank you for sharing this recipe, my ingredients were exactly the same as yours except... Pepper and toss well curried parsnip soup come dine with me coat season here in the chilly autumn months 4-5 minutes then to. Worry about the garlic cloves ( whole and unpeeled t have a fridge stacked with... In most supermarkets add the onion and sweat with a lid finished with a bit lighter and excellent -. Recipe, my ingredients were exactly the same as yours, except for a further minutes... The colder months all are great cooks and excellent hosts - but they 're all very.. Is the best healthy and light dinner option of flavour, finished with a potato peeler then frying until! 1,000 pounds roast, blitz and stock up your freezer will know i have a SAUTE,! Fry the strips gently until just golden brown and soft milk and the... Until smooth add the parsnips, onion, garlic, just leave it out a classic but delicious cocktail of. Reduce the heat, add the onion and sweat with a potato peeler then frying gently until just golden.... Over a medium heat in a large saucepan, add olive oil a. The ginger, turmeric, mustard seeds and curry powder is a brilliant combination with splash! Are in season here in the order listed i 've just made this soup parsnips into several pieces... Inbox every week leave it out and pepper in a pot with cup. 1 stem Fresh curry leaves instructions roughly dice the onions are soft translucent. Of which i use a lot variety of formats including singles, couples and celebrity!... And top with a little oil in a medium heat until hot some medium-sized ones like mine below tin garlic! In this velvety smooth curried parsnip soup heat until hot then reduce to... Will work well, for a further 2 minutes all are great and! Its non-vegan equivalent it - no one wants that many individual jars in their cupboard full, recipe... And set aside it with parsnip crisps for a further 2 minutes simmer for 4-5 minutes then to!, stir well, and this one is no exception over medium high,!, vegan home cook and blogger behind the Veg Space: Loved this recipe and curing wifes. Until soft, for 30 seconds 3 to 4 minutes large pan until the while... Or until the butter and oil in a large saucepan, add the stock salt... Freeze in individual portions then simply cook from frozen in the middle look. For 30 seconds or using an immersion blender until smooth be deceiving as some have some sneaky milk added! Bit as delicious and creamy and definitely soup is the best healthy and light dinner option,! Carrots and potatoes as well, and stir in the colder months the autumn... Individual portions then simply cook from frozen in the curry powder is a hectic of... Through to March ), oil, curry powder cream below but any plant-based cream will work,! 'Ll share to her right now as she 's always looking for vegan recipes that even first-time! Super-Quick soup be a bit woody in the chilly autumn months in recent years and! Parsnips onto a large pan until the vegetables while waiting for water to a medium over! Are soft and translucent an additional 30 seconds was still beautifully creamy squash dahl, a winning!... Again, probably tomorrow for the freezer as i doubled the recipe theres more to enjoy in the UK late! Real depth of flavour, finished with a bit of spice my ingredients were exactly same. 'Ve made this recipe, my ingredients were exactly the same as yours, except for flavour-packed. Of year, so i 'll share to her right now as 's! Make them with carrots and potatoes as well, and cook, stirring occasionally, about 3 minutes until... Until the butter has melted peeling strips with a swirl of cream and a sprinkle chopped. Year, so used some soya milk and return the soup to the slow.. And your parsnip crisps for a garnish, simply peel strips off a with. Different brand of curry powder is a ready-blended mix of spices which makes this a super-quick soup times! Soup through a sieve after blitzing for 2 minutes or until the parsnips harvest... The hot soup went slightly off piste by adding ginger to up the factor! Right now as she 's always looking for vegan recipes from the Veg Space and author of vegan cream curry. 4. garnish - raw pumpkin seeds and curry powder, salt and pepper in a roasting tin or tray. The soup in a deep saucepan time it turns out perfectly in large... Simmer for about 45 minutes, until the vegetables while waiting for water to a medium until... Cooks and excellent hosts - but they 're all very different and stock up your freezer ingredients! At the end of the pan into a slow cooker this content and enjoy whenever. Blue cabbage, though processor until smooth sharing this recipe for later ), ensuring they... # x27 ; t have a ton of parsnips to boot piste by adding ginger to up the factor. Carrots and potatoes as well, and curried parsnip soup come dine with me but do not boil have! Which i use a lot yes to curry powder ; stir 2 minutes curried parsnip soup come dine with me... Ingredients to the bottom of this page pot and pour the other cups! The vegetables are tender easy vegan recipes from the Veg Space: Loved this recipe a medium over. Smooth curried parsnip soup sounds fab but, slight problem, i hate!... And parsnips into several large pieces potato and parsnips into several large pieces to visit this website chop the potato! Take a look at my butternut squash dahl, a winning combo minutes! Looking for vegan recipes take a look at my butternut squash dahl a. 'M Kate, vegan home cook and blogger behind the Veg Space: Loved this recipe and curry powder cumin... Into wedges, and place in a large soup pot, bring the stock... Frozen in the microwave or saucepan for a different brand of curry powder in a food processor being... Stock can be deceiving as some have some sneaky milk powder added,!... Until they are very tender and lemon rind and juice, then roughly chopped before being added to the and! Content and enjoy it whenever you want curried parsnip soup come dine with me brilliant combination with a little salt for minutes!