• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

roasted curried parsnip soup

24 January 2022 by Dominic Franks

Parsnip Soup

This Roasted Curried Parsnip Soup is a classic with a twist. The twist is that I’ve roasted the veg with the curry powder first so that it has a richer, deeper flavour.  It’s also all done in one pot so it’s super easy and there’s less washing up!

  • 4 parsnips (roughly 500g) – peeled and cut into wedges (reserve the peels for garnish)
  • 1 onion – peeled and cut into wedges
  • 3 cloves of garlic – peel on
  • 2 teaspoons curry powder (I’ve gone for a medium)
  • Olive oil and fresh thyme
  • 600 ml vegetable stock
  • 200 ml milk

Preheat the oven to 180°C fan

Place the parsnips, onion and garlic into an oven-proof soup pan such as a cast-iron casserole dish.  Drizzle generously with olive oil, season with a little salt and pepper and some fresh thyme.  Sprinkle the curry powder all over. Toss everything together and roast for 30 mins until the parsnips are soft and beginning to colour.

Take the veg from the oven and set aside to cool a little and then squeeze the garlic from the skins. Remove any herb twigs you may have used.

Place the pan onto a medium heat and pour in the stock and the milk. Let it gently simmer for roughly 10 mins. Then turn off the heat and let the soup cool by half before blending to a luxurious smooth consistency.  I used a stick blender for this. You may want to add some more salt and pepper at this stage.

To make the parsnip crisps heat a little oil in a frying pan and fry the strips gently until they are just turning golden brown. Remove them from the pan onto a sheet of kitchen paper and sprinkle with salt.

Parsnip Soup

For more soup recipes check these out on Dom in the Kitchen.

Eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail

Filed Under: Vegetarian Tagged With: curried parsnip soup, healthy, soup, veganuary, vegetables, vegetarian

Previous Post: « triple decker grilled cheese sandwich
Next Post: Blood Orange Upside Down Tray Bake »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Jean says

    25 January 2022 at 11:47 am

    Sounds wonderful!
    I have just written “parsnips” on my shopping list!

    • Dominic Franks says

      25 January 2022 at 4:53 pm

      too right!!

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

Subscribe

Get new posts by email:
Powered by follow.it
  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital