Spicy Parsnip Soup [vegetarian]

A delicious soup with a much-underrated vegetable. Parsnips and curry powder are a surprising, yet delightful match. So even if you are not a fan, this soup may change your opinion on parsnips.
By 6 years ago



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, parsnips 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 fibre that helps reduce cholesterol levels as well as a risk of diabetes. The fibre also improves digestion which works towards keeping the weight under control.

As a great source of folic acid, parsnip reduces the 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.

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 complements the vegetable’s slightly nutty taste but also makes this Spicy Parsnip Soup very warming.



Spicy Parsnip Soup [vegetarian]

Agnieszka Weiner
A wonderful and warming parsnip soup with a touch of curry.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 people


  • 2 tbsp rapeseed oil
  • 1 onion peeled and chopped,
  • 2 garlic cloves peeled and chopped,
  • 1 bay leaf
  • 1-2 sprigs parsley
  • 0.5-1.5 tbsp curry powder (the amount depends on the heat of the powder you use and on your preferences)
  • 500 g parsnips peeled and chopped,
  • 1 l vegetable stock
  • 250 ml milk
  • salt and pepper.


  • Heat up the oil in a big pot.
  • 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.
  • Add the stock and cook the soup for another 15-20 minutes until the vegetables are soft.
  • 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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