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An image of a spicy parsnip soup in a white plate, on a wicker table, with a red plant with green leaves next to it.

Spicy Parsnip Soup [vegetarian]

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

Ingredients
  

  • 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.

Instructions
 

  • 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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