Curried Parsnip Soup

This creamy and flavourful soup is perfect for a starter on Christmas Day. Taking just 30 minutes to prepare it is perfect for a family who doesn’t have a lot of time around Christmas.


  • 1 onion, roughly chopped
  • 2 cloves garlic, thickly sliced
  • 1kg parsnips, peeled, cut into chunks
  • 3 sprigs fresh thyme
  • 3 tbsp honey
  • 1-2 tsp hot curry powder
  • A pinch of salt and freshly ground black pepper
  • 1.5litres vegetable stock
  • 450ml double cream


  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden.
  • Place all but 250ml of the vegetable stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
  • Add the roasted parsnips and continue to simmer.
  • Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
  • Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
  • To serve add a squirt of lemon juice over the soup.
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