This Nigella Curried Parsnip Soup is a flavorful and comforting dish that brings together the earthy sweetness of parsnips with the warming spices of curry. It’s perfect for chilly days or when you want a light yet satisfying meal. Simple to prepare, this creamy soup is a great way to enjoy seasonal vegetables and is perfect as a starter or a hearty lunch.
What is Nigella Curried Parsnip Soup?
Nigella Curried Parsnip Soup is a creamy, spiced soup made by blending roasted parsnips with onions, garlic, and curry powder, resulting in a velvety soup with a hint of warmth from the spices. It’s rich, yet light, and the natural sweetness of the parsnips pairs beautifully with the savory curry flavor.
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Why You Should Try This Recipe
- Simple ingredients and easy preparation.
- A perfect combination of sweet and savory flavors.
- Warming and comforting, ideal for cold weather.
- A healthy and nutritious option packed with vegetables.
- Freezes well, making it great for meal prep.
- Perfect as a light meal or as an appetizer.
- The gentle spice adds a twist to a traditional creamy soup.
Ingredients Needed to Make Nigella Curried Parsnip Soup
- Parsnips (500g, peeled and chopped): Adds natural sweetness and body to the soup.
- Onion (1 medium, finely chopped): Provides depth and a slightly sweet base.
- Garlic (2 cloves, minced): Enhances the flavor with an aromatic touch.
- Curry powder (2 tsp): Adds warmth and spice to the soup.
- Vegetable stock (1 liter): Forms the liquid base and complements the vegetables.
- Olive oil (2 tbsp): For sautéing and roasting the vegetables.
- Salt and pepper: To taste.
- Double cream (optional, 100ml): Adds a rich, creamy texture.
- Fresh parsley or coriander (for garnish): Adds a fresh, bright finish.
Equipment
- Large saucepan
- Baking sheet
- Hand blender or countertop blender
- Wooden spoon
- Knife and cutting board
Instructions to Make Nigella Curried Parsnip Soup
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Roast the parsnips: Place the chopped parsnips on the baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast for 25-30 minutes, until tender and lightly caramelized.
- Sauté the onions and garlic: In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and cook for 5-7 minutes, until softened and fragrant.
- Add the curry powder: Stir in the curry powder and cook for an additional 1-2 minutes to release the flavors.
- Add the roasted parsnips: Once the parsnips are roasted, add them to the saucepan with the onion and garlic mixture.
- Pour in the vegetable stock: Stir everything together, then pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Blend the soup: Use a hand blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Stir in the cream (optional): For extra richness, stir in the double cream and heat through for another 2 minutes.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley or coriander.
What Goes Well with Nigella Curried Parsnip Soup?
- Crusty bread: A warm, crusty loaf of bread or rolls to soak up the creamy soup.
- Naan or flatbread: A perfect side for dipping, especially with the curry flavor in the soup.
- Green salad: A fresh salad with a light vinaigrette adds balance to the rich soup.
- Toasted seeds: Pumpkin or sunflower seeds sprinkled on top for extra crunch and texture.
- Yogurt or crème fraîche: A dollop on top adds creaminess and tang.
- Roasted vegetables: Serve alongside roasted carrots or sweet potatoes for a wholesome meal.
Expert Tips for Making the Best Nigella Curried Parsnip Soup
- Roast the parsnips: Roasting the parsnips before blending enhances their natural sweetness and adds depth to the flavor.
- Adjust the spice: If you prefer a milder soup, reduce the amount of curry powder. For extra warmth, add a pinch of cayenne or chili flakes.
- Blend thoroughly: Make sure to blend the soup well to achieve a smooth, velvety texture.
- Use quality stock: A good vegetable stock adds depth to the soup, so opt for homemade or high-quality store-bought stock.
- Add coconut milk: For a dairy-free option, use coconut milk instead of cream, which adds a subtle coconut flavor and extra creaminess.
Easy Variations of Nigella Curried Parsnip Soup
- Add carrots: Roast a few carrots with the parsnips for a sweeter flavor and vibrant color.
- Make it vegan: Use coconut milk or omit the cream for a completely vegan version of the soup.
- Add ginger: Grate fresh ginger into the soup for a warming, spicy kick that complements the curry flavor.
- Spicy twist: Add a chopped chili or a pinch of cayenne for a spicier version.
- Squash and parsnip soup: Roast some butternut squash along with the parsnips for an extra layer of flavor and sweetness.
- Herby finish: Garnish with fresh coriander or basil for a burst of fresh flavor.
Best Practices to Store Nigella Curried Parsnip Soup
- Refrigerate leftovers: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze for longer storage: This soup freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Portion for convenience: Freeze the soup in individual portions so you can reheat only what you need.
Best Practices to Reheat Nigella Curried Parsnip Soup
- Reheat on the stovetop: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until warmed through.
- Microwave for quick reheating: Place the soup in a microwave-safe bowl, cover, and heat in 1-minute increments, stirring between each, until hot.
- Add liquid if necessary: If the soup thickens after refrigeration or freezing, add a splash of water or stock while reheating to adjust the consistency.
How Can I Make Nigella Curried Parsnip Soup Healthier?
- Skip the cream: For a lighter version, omit the cream or use a low-fat alternative like Greek yogurt.
- Use less oil: Reduce the amount of olive oil used for roasting the parsnips to lower the fat content.
- Add more vegetables: Incorporate carrots, celery, or sweet potatoes for extra nutrients and fiber.
- Use low-sodium stock: Opt for low-sodium vegetable stock to reduce the salt content in the soup.
Nutrition Value (per serving):
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Protein: 3g
- Fiber: 6g
FAQs
Can I freeze Nigella Curried Parsnip Soup?
Yes, Nigella Curried Parsnip Soup freezes well. Let the soup cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating on the stovetop or in the microwave.
How do I make curried parsnip soup less spicy?
To make curried parsnip soup less spicy, reduce the amount of curry powder used or choose a mild curry powder. You can also stir in some cream or yogurt to tone down the heat and add extra creaminess.
What can I use instead of cream in curried parsnip soup?
If you want to avoid using cream in curried parsnip soup, you can use coconut milk for a dairy-free option, or Greek yogurt for a tangy and lighter alternative. Both will add a creamy texture without the heaviness of cream.
Do I need to peel parsnips for soup?
Yes, it’s recommended to peel parsnips before adding them to the soup. The skin can be tough and fibrous, which may affect the smoothness of the soup. Use a vegetable peeler to remove the skin before chopping the parsnips.
Final Words
Nigella’s Curried Parsnip Soup is a simple yet elegant dish that’s packed with flavor. The combination of sweet roasted parsnips and warming curry spices makes this soup a perfect comfort food for cold days or whenever you crave something cozy.
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Nigella Curried Parsnip Soup
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 6
- Category: Soup
- Method: Roasting and simmering
- Cuisine: British
Description
Nigella Curried Parsnip Soup is a creamy, spiced soup made by blending roasted parsnips with onions, garlic, and curry powder, resulting in a velvety soup with a hint of warmth from the spices. It’s rich, yet light, and the natural sweetness of the parsnips pairs beautifully with the savory curry flavor.
Ingredients
- Parsnips (500g, peeled and chopped): Adds natural sweetness and body to the soup.
- Onion (1 medium, finely chopped): Provides depth and a slightly sweet base.
- Garlic (2 cloves, minced): Enhances the flavor with an aromatic touch.
- Curry powder (2 tsp): Adds warmth and spice to the soup.
- Vegetable stock (1 liter): Forms the liquid base and complements the vegetables.
- Olive oil (2 tbsp): For sautéing and roasting the vegetables.
- Salt and pepper: To taste.
- Double cream (optional, 100ml): Adds a rich, creamy texture.
- Fresh parsley or coriander (for garnish): Adds a fresh, bright finish.
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Roast the parsnips: Place the chopped parsnips on the baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast for 25-30 minutes, until tender and lightly caramelized.
- Sauté the onions and garlic: In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and cook for 5-7 minutes, until softened and fragrant.
- Add the curry powder: Stir in the curry powder and cook for an additional 1-2 minutes to release the flavors.
- Add the roasted parsnips: Once the parsnips are roasted, add them to the saucepan with the onion and garlic mixture.
- Pour in the vegetable stock: Stir everything together, then pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Blend the soup: Use a hand blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Stir in the cream (optional): For extra richness, stir in the double cream and heat through for another 2 minutes.
