Mum’s Curried Parsnip Soup


One for a wintery weekend or for a light dinner party starter.   This recipe was one of my mother’s favourites and she donated this to my prep school and secondary school recipe books, so she must be confident it is a good one!  Which I agree it is, a lovely winter warmer with a rich but tingly root flavour.

Serves 6


40g English Butter

1 medium Onion sliced

700g Parsnips (peeled and finely diced)

1 level tsp medium Curry Powder

1/2 level tsp Ground Cumin

1.4 ltrs Stock (chicken or vegetable)

Salt & Pepper

150ml fresh Single Cream

Paprika for decoration


1. Heat the butter in the base of a large pan and fry the onions and parsnip together for about 3 minutes

2. Stir in the curry powder and cumin and fry for a further 2 minutes

3. Add the stock bring to the boil, reduce the head and simmer covered for about 45 minutes until the vegetables are tender

4. Cool slightly, then using a slotted spoon, place the vegetables in a blender, add a little of the stock to the blender and then purree till smooth

5. Return to the pan, adjust the seasoning to your preference

6. Add the cream and gently reheat to serving temperature (make sure it does not boil)

7. Serve with a sprinkling of Paprika and fresh hot crusty bread


This recipe is the intellectual property of Victoria Proctor 2012


So what do you think? Would love to hear any comments you have!

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