Curried Parsnip Soup

Name: Curried Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 800g parsnips, diced; 2 apples, peeled and diced; 1 large onion, diced; 3 cloves garlic, minced; 2cm fresh ginger, minced; 2 tsp medium curry powder; 400ml coconut milk; 600ml vegetable stock; 3 tbsp vegetable oil; 1 tsp honey; toasted coconut flakes to serve

A velvety curried parsnip soup with apple, coconut milk and warming spices — a British classic with a twist.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

easy

Cuisine

Vegetarian

vegetarianvegangluten-free

Ingredients

800gparsnips, diced

2apples, peeled and diced

1large onion, diced

3 clovesgarlic, minced

2cmfresh ginger, minced

2 tspmedium curry powder

400mlcoconut milk

600mlvegetable stock

3 tbspvegetable oil

1 tsphoney

toasted coconut flakesto serve

Instructions

Fry onion in oil until soft, add garlic, ginger and curry powder.

Add parsnips and apple, toss to coat in spices.

Add stock and bring to boil.

Simmer 20 minutes until parsnips are very tender.

Blend until completely smooth.

Add coconut milk and honey.

Season generously.

Serve with toasted coconut flakes and warm bread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

550

Protein

6.3g

Fat

35.2g

Carbs

60.9g

Fiber

15.2g

Sodium

608mg

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