“When I think of parsnips, I usually think of a roast dinner. However after making this soup, now all I will think of IS soup”
I can’t believe there was ever a time when I used to hate parsnips. As a kid, growing up all I ever did was compare them to carrots. And I hated them far more.
I didn’t want to see in the dark – just the same as I didn’t want curly hair (but that’s another story.)
But then I fell in love
Somewhere between becoming a teenager and finishing school I learn to love them all over again. But only with a roast dinner. Peeled!
I don’t know what it was about the 90s but everyone used to boil vegetables until they were mush. Broccoli, carrots, potatoes – anything! And then the noughties happened. TV chefs were in abundance and then we all learnt to cook again – properly.
That’s when my Mum learnt that boiling wasn’t the only option for vegetables. Roasting could happen too! And that was when my love affair with parsnips began.
Skin on or skin off?
The skin on vegetables are packed with nutrients. Of course it varies from one to another but non-peeled produced does contain a much higher amount of vitamins, minerals and other beneficial nutrients when compared to peeled.
For example a potato with the skin on can contain up to 175% more vitamin C, 115% more potassium and 110% more magnesium than a peeled potato.
Therefore, when I make soup of any kind I always make sure I keep the skin on. This includes carrots, parsnips, potatoes and sweet potatoes.
Think of that extra fibre and antioxidants you’d otherwise be throwing away. Just make sure you wash them before you cook.
PREP TIME: 10 mins
COOKING TIME: 40 mins
COST: < £3
- 1 medium onion
- 3 garlic cloves
- a thumb-sized piece of root ginger
- 6 large parsnips
- 2 medium-sized potatoes
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 2 cardamon pods
- 1 tablespoon of garam masala
- 1 litre of vegetable stock
- 1/4 cup of almond or soy milk
- A pinch of salt and pepper
- Small knob of butter
- A tablespoon of olive oil
- Wash the potatoes and parsnips and roughly chop
- Add to a food processor with the peeled onion, ginger and garlic and process well (if you don’t have a food processor then chop all vegetables into small chunks to make blending easier later)
- Heat the butter and oil in a large saucepan over medium heat
- Add the processed mix of potatoes, parsnips, ginger, onion and garlic
- Cook for a few minutes
- Then add the spices and leave cooking until fragrant
- Pour over the vegetable stock and leave to simmer on low heat for 30 minutes
- Add the milk, bring to the boil and then take off the heat
- Blitz the soup with a hand blender until completely smooth and serve with crusty bread
How did you find the curried parsnip soup? Let me know how it turned out, if you tried it.