This gorgeous curried parsnip soup is a perfect winter warmer. Made with in-season parsnips, it has a beautiful balance of savoury and sweet, and is extremely smooth and comforting to eat.
You can serve it as a standalone dish, or with bread for dipping. Try my new gluten free soft breadsticks, 3-ingredient doughballs or easy flatbread, if you need a homemade bread in a hurry. Or bake my 6-ingredient fluffy rolls if you have a little longer.
Can I Make this Curried Parsnip Soup Ahead of Time?
This soup can be made in advance and either refrigerated or frozen, making it a brilliant meal option for the festive season. Especially between Christmas and New Year when you are done with cooking. Or for healthy lunches and easy meal prep to tide you through the start of the year.
Why Do You Use Beef Stock?
This is a wonderful tip I learnt from English cookery writer Jane Grigson, whose classic parsnip soup I enjoyed eating while growing up. The beef stock gives a wonderful depth of flavour and pairs really well with the sweetness of the parsnip.
If you are vegetarian, you can absolutely use vegetable stock instead, although the flavour will be different it will still be delicious.
Curried Parsnip Soup Recipe
This recipe makes enough to serve 4 generous portions of soup. You can stretch it to feed 6 people if you prefer a thinner soup and serve with a side of gluten free bread. Or double/triple the recipe as required.
If you are one person, then this recipe is also perfect for you as you can freeze the soup in portions and enjoy at your leisure.
You will find step by step photos underneath the recipe, in case you need a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.
If you enjoy this curried parsnip soup recipe, please leave a review on the recipe card below and spread the word! It makes a world of difference to me :).
Thank you so much! Laura xxx
Curried Parsnip Soup (GF)
A wonder winter warmer, this soup is smooth and thick for the ultimate in comfort food. Serve with my gluten free cheesy breadsticks or bread for dipping.
Ingredients
- 1 large brown onion
- A knob of salted butter (about 15g) and a little olive oil about 1 tsp)
- 3 large parsnips (total weight approx 900g, before peeling)
- 1 large clove garlic
- 1 tbsp mild curry powder
- 1 litre beef stock
- 80ml double cream (single cream or milk are also fine, if you want a lighter soup)
- Salt and black pepper to season
Instructions
- Peel and roughly dice the onion. Add to a medium-sized non-stick saucepan (with lid), along with the butter and a drizzle of olive oil. Cook for 5 minutes over a medium heat, until beginning to soften.
- Peel the garlic clove and crush it with the flat side of your knife - add to the pan.
- Peel and top and tail the parnsips, before chopping into small chunks. Add the parsnip to the pan, along with the curry powder and some freshly ground black pepper and cook for 5 minutes, stirring regularly.
- Pour the hot beef stock into the pan, which should cover the parsnip and onion completely. Stir well, bring to the boil, then cover the pan with a lid and turn down to a simmer. Leave to cook for 30 minutes (longer is also fine), until the parsnip chunks are completely. Then take the saucepan off the heat.
- Use a stick blender (or similar) to puree the soup until completely smooth and silky.
- Add the cream to the soup and stir through. The soup will still be thick, so add a little water until you get your desired consistency - I like to keep this soup quite thick as it's gorgeous to eat. Then taste the soup and season with salt and more black pepper as needed. Then serve :).
Notes
Stock - vegetable or chicken stock are fine alternatives for this soup. The beef stock is a tip from English cookery writer Jane Grigson, as it adds a wonderful richness and depth of flavour to this soup.
If you would like to make this soup dairy free, please feel free to sub in plant based altneratives for the cream and butter.
Freezing the soup - this soup freezes very well. Leave it quite thick, then once cooled, freeze in portions. You can then defrost and add water when serving, if you want a thinner soup.
For more yummy warming dishes, why not try some of my other gluten free recipes:
Enjoy! Laura xxx
