Curry roasted parsnip soup - Diligent Fitness

Curry roasted parsnip soup

5th February 2015 by Lyz Igwe Recipes, Soups 0 comments

curried parsnip soupThis week two enormous parsnips and some leeks turned up in my veggies box… so soup it is. Last time I had parsnips I attempted to recreate a bramley apple and parsnip soup recipe I’d seen on Hairy Bikers – that didn’t work out so well, far too sweet. So this time I wanted something much more savoury. Voila, curried parsnip soup. The oven was on already so I decide to roast the parsnips first to intensify the flavour – it was worth it – I also had a few cauliflower florets that were past their prime so they went in as well. Although it’s not the prettiest looking of soups I’ve ever made, it does taste really nice.


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  • 3 medium or 2 large parsnips peeled and chopped
  • Handful of individual cauliflower florets
  • 2 leeks washed and sliced
  • organic veg bouillon powder
  • 1 clove of garlic, sliced
  • 1 tsp curry powder
  • sea salt
  • black pepper



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  • Toss the parsnip and cauliflower in a drizzle of olive oil and sprinkle the curry powder over
  • Tip out onto a baking tray and put in a pre-heated oven (180 fan) for about 30-40 mins depending on how large you’ve chopped the parsnip
  • Meanwhile, sweat the leeks in a bit of olive oil and add the garlic at the end for a moment
  • When the veggies are cooked, add them to the leeks, cover with plenty of water and add the stock powder
  • Bring to the boil and let cool slightly before blending
  • You’ll probably need to add more water to get a silky smooth texture so have a boiled kettle on standby.


To serve add some roasted chicken breast and tuck in. Delicious.

Taged in healthy eating

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