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Curried Parsnip Soup

Updated: Feb 1, 2023

This one is a real winter warmer and celebrates one of the best of the season: parsnips.

It is packed with healthy fats to balance out the starch and plenty of flavour, making it both satisfying and satiating.

Naturally vegan and gluten-free, it's a great choice for a healthy January lunch.

Serves 4

30 minutes


1 tbs coconut or avocado oil

1 large onion, finely sliced

1 inch ginger, grated

2 cloves garlic, crushed

1.5 tsps garam masala

500g parsnips, chopped

800ml vegetable stock

400ml coconut milk

Salt & pepper

To serve (optional)

2 tbs hazelnuts, chopped

1 tbs black mustard seeds

1 tbs coconut oil

Pinch garam masala

Pinch salt

Method for Curried Parsnip Soup

Pour the oil into a large pan and set over a low to medium heat. Saute the onion for 5-6 minutes until it becomes soft and translucent. Add the ginger, garlic and garam masala and cook for 2 minutes more.

Add the parsnips, stock and coconut milk to the pan and bring to a boil. Then turn the heat down to simmer for 20 minutes.

If you are adding the topping, fry the hazelnuts, mustard seeds and salt in the oil for 2-3 minutes, until the seeds start to pop and the nuts are toasted.

When everything is cooked, use a stick blender or food processor to blend the soup until smooth. Serve immediately.

I love to hear how you get on with my recipes so please let me know your thoughts below!

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