Spicy Parsnip Soup [vegetarian]



Parsnip – Why Should We Eat More of It?

Parsnips are much-underrated vegetables. And it seems it has been like that for ages. Even though ancient Greeks and Romans already cultivated them, at one stage, they used to be categorized as carrots! But parsnip is not a “white carrot.” It has an entirely different taste: slightly spicy and nutty, with a hint of nutmeg and cinnamon. And its nutritional profile is also different.

Parsnips are an excellent source of dietary fiber that helps reducing cholesterol levels as well as a risk of diabetes. The fiber also improves digestion which works towards keeping the weight under control. As a great source of folic acid, parsnip reduces risks of birth defects. Additionally, 100g of this vegetable provides 28% of Recommended Daily Intake of Vitamin C. This not only boosts the immune system but also gives anti-oxidant properties to parsnip.

Spicy Parsnip Soup Recipe with a Delightful Combination of Flavours

Despite all these benefits, I didn’t appreciate parsnips for a long time. I can remember my mother using it in 2 dishes only: as one of the ingredients of stock and Polish vegetable salad. So no surprise it was the same with me. But one day my husband introduced me and my side of the family to roasted parsnip. And we all were surprised how delicious it tasted just by itself.

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Since then we have managed to convert many of our friends to big fans of roasted parsnips. I have also tried to use it for other meals too. I even plan to bake a parsnip cake one day! Because, I am not sure if you know about it, but before sugar was widely available, people added this vegetable to cakes and jams to sweeten them.

However, for now, I am sharing a Spicy Parsnip Soup recipe that I have tested many times. The soup is creamy and smooth. And curry powder not only compliments the vegetable’s slightly nutty taste but also makes this Spicy Parsnip Soup very warming.




Spicy Parsnip Soup [vegetarian]

A wonderful and warming parsnip soup with a touch of curry.
Servings people
Prep Time 10 minutes
Cook Time 35 minutes



  1. Heat up the oil in a big pot.
  2. Add the onion, garlic, bay leaf, parsley, 0.5 tbsp curry powder and parsnip, stir everything well to coat in the oil and curry, and cook on medium heat for 10-15 minutes.
  3. Add the stock and cook the soup for another 15-20 minutes until the vegetables are soft.
  4. Liquidise the soup, season it (if it is not spicy enough, you can add more curry), add the milk and bring to boil.
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Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to receiving your feedback after you try them.

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