To your door!

To the shop!


Matt in the veg roomby Matt in the veg room, 7 yr, 2 m ago in Recipes
Comments | Tags:

Curried parsnip soup is a classic, but the spices work really well with other root vegetables; perfect if you have a few bits and bobs left over in the fridge. Using creamed coconut instead of ordinary cream makes it lovely and rich, and another addition that I rather like are cooked lentils. Stirred in after the soup has been blended, they add a bit of extra texture if you're looking for a hearty, filling soup.


  • 30g butter and 1 tbsp oil
  • 2 tsp medium hot curry powder or 1 tbsp curry paste
  • 1 lg onion finely chopped
  • 2 cloves garlic crushed and chopped
  • a 2cm knob of fresh ginger (optional)
  • 1l vegetable stock
  •  400g parsnips, celeriac, carrots or a mixture, peeled and diced
  • 1 smallish potato chopped
  • 100ml single cream or 100g creamed coconut
  • 2 tbsp chopped coriander or parsley.


  1. Gently cook the onion in the butter and oil for 5 minutes, then add the garlic, ginger and root vegetables and cook for a further 5 minutes, stirring occasionally.
  2. Add the curry powder and cook for 2 minutes before adding the stock.
  3. Simmer until the vegetables are tender, blend, check and adjust the seasonings and re-heat gently with the cream or creamed coconut.
  4. Scatter on the herbs before serving.
blog comments powered by Disqus