Image of Spicy Curried Parsnip Soup

Spicy Curried Parsnip Soup

Created by SarahAnderson

A healthy thick warming parsnip soup with plenty of heat from the added chillies and spices.

6 people
Difficulty rating of
Prep time
10 minutes
Cook time
20 mins


  • 1 kg parsnips
  • 1 large onion
  • 4 cloves garlic
  • 2 (de-seeded birds eye if possible) chillies
  • 800 ml light chicken stock (from stock cube is fine)
  • 80 ml double cream
  • 1 teaspoon cumin seed
  • 1 teaspoon corainder seed
  • several good grinds pepper
  • as required salt
  • 1 tblspn olive oil
  • 1/2 tblspn butter

Recipe Method

Temper the cumin and coriander seed on a low heat in a dry frying pan for around 30 seconds until aromatic. Grind half of the seeds in a pestle and mortar till a fine powder.

Wash, peel, then slice up the parsnips. Chop the onion, then add to the pressure cooker with the parsnips, olive oil and butter on a medium heat and sweat down for around 5 minutes. Chop the garlic and chilli, and add to the cooker along with all the seeds, both whole and ground, then fry off for another 3-4 minutes.

Add the stock, several good grinds of pepper and bring up to maximum pressure and cook for around 10 minutes. The parsnip should be soft by this time.

Add the double cream, and simmer for another minute or so, then check the seasoning (it may not need any salt if the stock is quite salty).

Review 4.7 / 5 from (3) reviews

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Reviews and Comments

  • Dave 30/07/2013 Review Score: 4

  • SteveA 17/04/2013 Review Score: 5
    Thick, hearty soup, thanks Sarah :-)

  • Kirsty68 17/01/2013 Review Score: 5
    This was a really quick, simple soup, but so warming on a cold winter's day ! I didn't have any fresh chillies, so just used dried, which were fine.

Review Recipe