This curried parsnip soup is smooth, creamy, and full of warm flavors. Roasting the parsnips, onions, and garlic brings out their natural sweetness, while curry powder adds a gentle heat. Blended with vegetable stock and dairy-free cream, this cozy soup is perfect for a comforting meal. Serve it with crispy parsnip strips for extra crunch!

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Ingredients Needed:

4 parsnips
2 tablespoons olive or rapeseed oil
1 onion
2 garlic cloves
2 teaspoons curry powder
750 ml vegetable stock
50 ml dairy-free cream

How To Make Curried Parsnip Soup Recipe?

Roast the Vegetables: Preheat the oven to 180°C. Place the parsnips, onion, and garlic cloves on a baking tray. Drizzle with oil, sprinkle with curry powder and season with salt and black pepper. Toss to coat, then roast for 30 minutes until soft and golden. Remove the garlic and set aside.
Simmer the Soup: In a large saucepan, bring the vegetable stock to a boil. Add the roasted parsnips and onion. Squeeze the soft garlic flesh out of the skins, add it to the pan, and discard the skins. Boil for 4–5 minutes, then remove from heat.
Blend Until Smooth: Stir in the dairy-free cream, then blend with a hand blender or food processor until silky smooth. Taste and adjust seasoning if needed.
Make Parsnip Crisps (Optional): If you’d like a crispy topping, peel thin strips of parsnip and fry them in a little oil until golden. Sprinkle with salt and set aside on kitchen paper.
Serve: Ladle the soup into bowls, drizzle with cream, and top with crispy parsnip strips.

Recipe Tips:

Roast the Parsnips Until Golden: Make sure the parsnips turn golden brown in the oven before blending. This gives the soup a deeper, sweeter flavor. If they are too pale, roast them for a few extra minutes.
Blend for at Least 2 Minutes: Keep blending longer than you think! A quick blend might leave small lumps, but blending for at least 2 minutes makes the soup silky smooth. If you want an extra smooth texture, strain it through a sieve.
Use Fresh Garlic for the Best Flavor: Roasting whole garlic cloves makes them soft and sweet. Don’t skip this step! Squeeze the garlic out of its skin before blending for the best taste.
Adjust the Curry Powder to Taste: If you like a stronger curry flavor, add an extra teaspoon. If you want a mild soup, start with just 1 teaspoon and taste before adding more.
Don’t Skip the Cream (Even If Dairy-Free): The cream makes the soup rich and smooth. If you don’t have dairy-free cream, use coconut milk or even a splash of cashew milk for a creamy texture.

How To Store & Reheat Leftovers?

Refrigerate: Let the curried parsnip soup cool down completely. Then, put it in a sealed container and keep it in the fridge for up to 4 days.
Freeze: After the soup cools, pour it into a freezer-safe container, leaving some space at the top. Freeze for up to 3 months.
Reheat: Pour the soup into a pot and warm it over low heat, stirring often. If it’s too thick, add a little water or broth until it reaches the right consistency.

Nutrition Facts:

Calories: 202 kcal
Total Fat: 9.7g
Saturated Fat: 1.4g
Cholesterol: 0mg
Sodium: 21mg
Potassium: 560mg
Total Carbohydrate: 28.7g
Dietary Fiber: 7.5g
Sugars: 7.8g
Protein: 2.6g

Try More Nigella Lawson Recipes:

Nigella American Pancakes Recipe
Nigella Lamb Tagine Recipe
Nigella Sticky Toffee Pudding Recipe

Nigella Curried Parsnip Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

202

kcal

Ingredients

4 parsnips
2 tablespoons olive or rapeseed oil
1 onion
2 garlic cloves
2 teaspoons curry powder
750 ml vegetable stock
50 ml dairy-free cream

Directions

Roast the Vegetables: Preheat the oven to 180°C. Place the parsnips, onion, and garlic cloves on a baking tray. Drizzle with oil, sprinkle with curry powder and season with salt and black pepper. Toss to coat, then roast for 30 minutes until soft and golden. Remove the garlic and set aside.
Simmer the Soup: In a large saucepan, bring the vegetable stock to a boil. Add the roasted parsnips and onion. Squeeze the soft garlic flesh out of the skins, add it to the pan, and discard the skins. Boil for 4–5 minutes, then remove from heat.
Blend Until Smooth: Stir in the dairy-free cream, then blend with a hand blender or food processor until silky smooth. Taste and adjust seasoning if needed.
Make Parsnip Crisps (Optional): If you’d like a crispy topping, peel thin strips of parsnip and fry them in a little oil until golden. Sprinkle with salt and set aside on kitchen paper.
Serve: Ladle the soup into bowls, drizzle with cream, and top with crispy parsnip strips.

Notes

Roast the Parsnips Until Golden: Make sure the parsnips turn golden brown in the oven before blending. This gives the soup a deeper, sweeter flavor. If they are too pale, roast them for a few extra minutes.
Blend for at Least 2 Minutes: Keep blending longer than you think! A quick blend might leave small lumps, but blending for at least 2 minutes makes the soup silky smooth. If you want an extra smooth texture, strain it through a sieve.
Use Fresh Garlic for the Best Flavor: Roasting whole garlic cloves makes them soft and sweet. Don’t skip this step! Squeeze the garlic out of its skin before blending for the best taste.
Adjust the Curry Powder to Taste: If you like a stronger curry flavor, add an extra teaspoon. If you want a mild soup, start with just 1 teaspoon and taste before adding more.
Don’t Skip the Cream (Even If Dairy-Free): The cream makes the soup rich and smooth. If you don’t have dairy-free cream, use coconut milk or even a splash of cashew milk for a creamy texture.