Photo of Curried parsnip soup by WW

Curried parsnip soup

Points® value
Total Time
1 hr 5 min
25 min
40 min
Perfect comfort food on a chilly day.



1 medium, finely chopped

Celery, Raw

2 stick(s), finely chopped

Parsnip, raw

700 g, peeled and finely chopped


2 clove(s), finely chopped

Calorie controlled cooking spray

1 spray(s)

Curry Powder

1 g


½ teaspoon(s)

Root Ginger

20 g, peeled and finely chopped

Garam Masala

2 teaspoon(s), level

Vegetable stock cube

1 cube(s), make up to 1.25 litres with hot water

Coriander, fresh

4 sprig(s), chopped to serve

Sainsbury's Taste the Difference Root Vegetable Crisps

40 g


  1. Place a large, lidded pan over a low heat. Add the onion, celery and parsnips with 5 tbsp water and season. Cover with a piece of greaseproof paper and the pan lid and sweat for 20 minutes, stirring occasionally so the vegetables don’t stick.
  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 warm serving bowls. Scatter each bowl with 10g vegetable crisps and some fresh coriander, to serve.