Food & nutrition

Curried parsnip soup

Published 1 August, 2016

A velvety smooth soup that is deliciously warming. Without the veg crisps it’s 5 SmartPoints values per serving.

SmartPoints values per serving 7
SmartPoints values per recipe 26

Takes 40 minutes
Serves 4

1 onion, chopped finely
2 celery sticks, chopped finely
700 g parsnips, peeled and chopped finely
2 garlic cloves, chopped finely
½ teaspoon turmeric
20 g fresh root ginger, peeled and chopped finely
2 teaspoons garam masala
1.25 litres hot vegetable stock 
40 g root vegetable crisps
salt and freshly ground black pepper
chopped fresh coriander, to serve

1. Place a large lidded saucepan over a low heat. Add the onion, celery and parsnips with 5 tablespoons water and season. Cover with a piece of greaseproof paper and the pan lid and sweat for 20 minutes, stirring occasionally so that the vegetables don’t stick (add a splash more water if necessary).

2. Stir in the garlic, turmeric, ginger and garam masala. Re-cover with the greaseproof paper and lid and sweat for a further 5 minutes, or until the vegetables have softened.

3. Discard the greaseproof paper. Pour in the hot stock, cover and bring to the boil. Reduce the heat and simmer for 10 minutes. Ladle the soup into a blender – you may need to do this in batches – and blitz until smooth. Season to taste.

4. Ladle the soup into 4 warmed serving bowls. Scatter each bowl with 10 g vegetable crisps and some fresh coriander, and serve.