Name: Nigella Curried Parsnip Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: British
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.

Nigella Curried Parsnip Soup

Print Recipe

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.

Author: Ekani Ella
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes
Yield: 6
Category: Soup
Method: Roasting and simmering
Cuisine: British

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.

Find it online: https://britishbakingrecipes.co.uk/nigella-curried-parsnip-soup/