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    Home » Vegan Recipes » Vegan Soup Recipes » Curried Parsnip Soup

    Curried Parsnip Soup

    Published: Oct 6, 2020 · Modified: Apr 19, 2021 by Kate Ford · This post may contain affiliate links.

    Curried Parsnip Soup
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!
    Parsnip soup pin

    The classic combination of sweet parsnip and warm spices is a winner in this velvety smooth curried parsnip soup.

    🍽 Why you will love this recipe

    Roasting the parsnips brings out their natural sweetness and intensifies their flavour. Pair that with curry spices (as mild or hot as you like) and vegan cream for a flavour-packed and silky parsnip soup.

    Garlic cloves roasted in their skins add a deep and savoury background flavour to the soup.

    So easy to make, as all the ingredients are roasted together in one tin, then just tipped into a saucepan of stock and blitzed. 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

    For a special occasion, add homemade parsnip crisps for a fancy and delicious garnish. They are very quick and easy to make with step-by-step photos below.

    Jump to:
    • 🍽 Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 Variations
    • 👩🏽‍🍳 How to make your parsnip soup
    • 🔪 Top Tips and FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Vegan Parsnip Soup

    📝 What you need

    Ingredients

    Parsnips are in season here in the UK from late August right through to March. The really huge ones can be a bit woody in the middle so look out for some medium-sized ones like mine below.

    Curry powder is a ready-blended mix of spices which makes this a super-quick soup. Mine contained coriander seeds, cumin, turmeric, garlic powder, cassia, cardamom, chilli powder, star anise, bay leaf, cloves and mace. Let's face it - no one wants that many individual jars in their cupboard! If you prefer to mix your own spices I would recommend ground coriander, turmeric and cumin, and as much chilli powder as you fancy!

    Vegetable stock can be deceiving as some have some sneaky milk powder added, gahhhh! So do check the label before you buy.

    Vegan cream has become so much easier to find in recent years, and is now stocked in most supermarkets. I like this double cream below but any plant-based cream will work well, or plant milk to make this a bit lighter.

    Ingredients for curried parsnip soup

    Equipment

    There’s no fancy equipment needed to make soup, of course, though to get a silky smooth texture you do need a way of blending it.

    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 you’re done. They are reasonably priced, you can pick up a basic model like this one* for just over £10 these days, and if you make a lot of homemade soup you won’t regret it.

    Mine is this Dualit model* which also has a chopping bowl and whisk, both of which I use a lot.

    Alternatively, if you have a blender or food processor you can pour the soup into it, blitz to a smooth purée then return it to the pan.

    👩🏽‍🍳 Variations

    To mix this up a bit how about....

    • Making it quicker by cooking all the ingredients together in the saucepan - cooking time will be roughly half of the roasting time, (though the flavours won't be quite so intense). Fry the onion, garlic and curry powder gently first, then add the parsnips and stock, boil until soft, then add the cream and blitz.
    • Making it lighter by swapping out the cream for plant-based milk.
    • Making it different by using other root vegetables instead or as well as parsnips - how about jerusalem artichokes, celeriac, sweet potato, butternut squash, or the humble potato?

    👩🏽‍🍳 How to make your parsnip soup

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.

    Roast parsnips in the oven

    Peel and cut the parsnips into wedges. Peel and thickly slice the onion. Toss together in a roasting tin with garlic cloves (whole and unpeeled), oil, curry powder, salt and pepper. Roast for 30 minutes.

    Blitz in saucepan and make parsnip crisps

    Squeeze the garlic flesh from its skins (discard the skins), then tip everything from the roasting tin into a saucepan of hot stock. Simmer for 4-5 minutes then blitz to a very smooth purée. Make parsnip crisps to garnish by peeling strips with a potato peeler then frying gently until just golden brown.

    🔪 Top Tips and FAQs

    Keep blitzing for 2 minutes or more until your soup is silky smooth. It is tempting to stop as soon as it looks like a purée, but the longer you keep going for the more velvety your finished soup will be. For a special occasion you can pass the soup through a sieve after blitzing for an extra-smooth finish.

    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.

    Can I freeze my curried parsnip soup?

    Yes! Regular readers will know I have a fridge stacked high with soup, and this one is no exception. Freeze in individual portions then simply cook from frozen in the microwave or saucepan for a steaming lunch in under 5 minutes. Delicious!

    What else can I make with parsnips?

    For an alternative soup idea try my Jerusalem Artichoke & Parsnip Soup. Or for hearty main courses, how about Mandy's Vegan Wellington with Parsnips or Parsnip, Chickpea & Cauliflower Korma from Cook Veggielicious?

    Loved this recipe? ⭐️ Leave a star rating below! 📸 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.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • This silky roasted courgette soup is packed with flavour from roasted garlic, peas, basil and vegan parmesan, and topped with crispy ciabatta croutons and pine nuts. #vegan #plantbased #veganfood #vegetarian #soup
      Roasted Courgette Soup
    • Vegan Lentil Soup
      Lentil Soup with turmeric & ginger
    • Roasted Jerusalem Artichoke & Parsnip Soup (#Vegan)
      Jerusalem Artichoke & Parsnip Soup
    • Vegan Sticky Toffee Pudding
      Sticky Toffee Pudding

     

    📖 Recipe

    Vegan Curried Parsnip Soup

    Curried Parsnip Soup

    Kate Ford | The Veg Space
    The classic combination of sweet parsnip and warm spices is a winner in this velvety smooth soup. Roasting the ingredients in the oven gives a real depth of flavour, finished with a splash of vegan cream.
    5 from 28 votes
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    Prep Time 10 mins
    Cook Time 35 mins
    Course Soup
    Cuisine British
    Servings 4 people
    Calories 202 kcal

    Ingredients
      

    • 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 180°C / 350°F / Gas Mark 4. 
    • Peel the parsnips and cut into wedges, and place in a roasting tin or baking tray. Peel the onion and slice thickly and add to the tray, then add the garlic cloves - whole and unpeeled. 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.
    • Roast for 30 minutes until the parsnips are golden brown and soft. Remove the garlic cloves (keep them for later), and set aside.
    • Bring the vegetable stock to the boil in a large saucepan. 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. Boil for 4-5 minutes, then remove from the heat, stir through the cream then blitz to a very smooth purée with a hand blender or in a blender / food processor. Taste and adjust seasoning as required.
    • If you wish to make parsnip crisps for a garnish, simply peel strips off a parsnip with a potato peeler. Heat a little oil in a frying pan and fry the strips gently until they are just turning golden brown. Watch carefully - they can burn in seconds! Sprinkle with salt then remove from the pan and keep on kitchen paper until just before serving so they stay crisp.
    • Serve the soup with a drizzle of cream and your parsnip crisps.

    ENVIRONMENTAL INFORMATION

    Notes

    Keep blitzing for 2 minutes or more until your soup is silky smooth. It is tempting to stop as soon as it looks like a purée, but the longer you keep going for the more velvety your finished soup will be. For a special occasion you can pass the soup through a sieve after blitzing for an extra-smooth finish.
    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.

    Nutrition

    Serving: 1portionCalories: 202kcalCarbohydrates: 28.7gProtein: 2.6gFat: 9.7gSaturated Fat: 1.4gSodium: 21mgPotassium: 560mgFiber: 7.5gSugar: 7.8gCalcium: 62mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    « Creamy Courgette Curry
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Joni Wilson says

      March 04, 2022 at 12:59 pm

      Hello. 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. This parsnip soup sounds fab but, slight problem, I hate garlic! I love parsnips though so I'm sure it will still taste wonderful. The chips are a great idea. I'll now make them with carrots and potatoes as well, for a yummy snack.

      Reply
      • Kate Ford says

        March 05, 2022 at 6:49 pm

        Oh that sounds lovely with carrots too! Don't worry about the garlic, just leave it out. Enjoy!

        Reply
    2. Les says

      December 24, 2021 at 3:22 pm

      With the last of the winter lurgies working it’s way through the family this seemed the ideal bowl of comfort to see out Christmas Eve; and so it proved.
      I went slightly off piste by adding ginger to up the cuddle factor.
      Thumbs up all round and as I doubled the recipe there’s more to enjoy in the New Year.
      Thank you for sharing this recipe and curing my wife’s dislike of parsnips to boot!

      Reply
      • Kate Ford says

        December 28, 2021 at 6:33 pm

        That's great to hear, thanks Les!

        Reply
    3. Nicky says

      December 03, 2021 at 5:51 pm

      Comforting & warming soup. Didn't have any vegan cream, so used some soya milk and it was still beautifully creamy. Will definitely be making again!

      Reply
      • Kate Ford says

        December 04, 2021 at 12:18 pm

        That's great to hear, thanks Nicky!

        Reply
    4. Emily Flint says

      October 18, 2021 at 4:25 pm

      I've made this soup a few times and each time it turns out perfectly! Thanks for the easy and delicious recipe!

      Reply
    5. Toni says

      October 18, 2021 at 4:17 pm

      This is a really good soup! My kids loved it! And I will definitely make it again!

      Reply
    6. Kristen Wood says

      October 18, 2021 at 4:09 pm

      This was soooo tasty! I absolutely cannot wait to make it again! Thanks for the wonderful recipe. 🙂

      Reply
    7. Andrea says

      October 18, 2021 at 4:03 pm

      I love that you made the parsnip the star of this soup. I can't wait to taste it.

      Reply
    8. Rika says

      October 18, 2021 at 3:30 pm

      I absolutely love the curry flavor. It's the perfect addition to this soup.

      Reply
    9. Eb Gargano | Easy Peasy Foodie says

      October 12, 2020 at 1:12 pm

      Love curried parsnip soup! So perfect at this time of year 😀

      Reply
    10. Jenny Walters says

      October 12, 2020 at 8:48 am

      I love soup made from roasted veg, the roasting seems to give such a deep but sweet edge to the veg. It looks beautiful too! Thank you for sharing with #CookBlogShare

      Reply
    11. Kat (The Baking Explorer) says

      October 11, 2020 at 8:29 pm

      This looks so creamy and delicious!

      Reply
    12. Maricruz Avalos Flores says

      October 09, 2020 at 3:32 pm

      My Carlita friend will love this recipe! I'll share to her right now as she's always looking for vegan recipes 🙂

      Reply
    13. Joanna says

      October 09, 2020 at 1:45 pm

      This looks delicious! I think the sweetness of parsnip is a brilliant combination with a bit of spice. I really like the idea of topping it with parsnip crisps too.

      Reply
    14. Dannii says

      October 06, 2020 at 1:39 pm

      Parsnip soup is one of our favourites. So warming and comforting in this weather.

      Reply
      • Kate Ford says

        October 07, 2020 at 8:50 am

        Yes you can't beet roasted root veg in the chilly autumn months!

        Reply
    15. Beth says

      October 06, 2020 at 1:22 pm

      My husband is going to love this recipe! Can't wait to make this! Looks so delicious and tasty!

      Reply
      • Kate Ford says

        October 07, 2020 at 8:50 am

        Great! Let me know how you get on x

        Reply
    16. veenaazmanov says

      October 06, 2020 at 1:20 pm

      This looks so delicious and creamy and definitely soup is the best healthy and light Dinner option.

      Reply
      • Kate Ford says

        October 07, 2020 at 8:50 am

        Yes we love soup and crusty bread for dinner in the colder months.

        Reply
    17. Beth Sachs says

      October 06, 2020 at 1:14 pm

      Such a simple soup recipe but so tasty. I love curry spices in soup, delicious and comforting!

      Reply
      • Kate Ford says

        October 07, 2020 at 8:51 am

        Yes I love soups like this that you can chuck in the oven to roast, blitz and stock up your freezer!

        Reply
    18. Katherine says

      October 06, 2020 at 1:12 pm

      MMMmmm! A huge yes to curry powder in a velvety parsnip soup. A perfect warming bowl of nourishment.

      Reply
      • Kate Ford says

        October 07, 2020 at 8:52 am

        Yes I love curry spices and root veg, a winning combo!

        Reply

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