Parsnips make a wonderfully rich and warming soup, especially when paired with mellow spices. Leave the skin on the parsnips and potatoes, but scrub them first.
To make this vegan, use vegan stock and swap the yogurt for a dairy-free coconut alternative. You can use fresh or dried curry leaves for the spice oil. Leftover fresh curry leaves are best stored in a sealed sandwich bag in the freezer.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
271
Ingredients
FOR THE SOUP
2tsp.
vegetable oil
1
large onion, finely chopped
3
celery sticks, coarsely grated
2
garlic cloves, crushed
3
cm piece fresh root ginger, peeled and grated
1Tbsp.
mild curry powder
500g
parsnips, cut into rough 2cm pieces
400g
potatoes, cut into rough 2cm pieces
25 litres hot vegetable stock
4Tbsp.
natural yogurt
FOR THE SPICE OIL
5Tbsp.
vegetable oil
1Tbsp.
black/brown mustard seeds
2tsp.
mild curry powder
Handful curry leaves, see intro
1/2Tbsp.
dried chilli flakes, optional
Directions
Step 1For the soup, heat oil in a large pan (that has a lid) over low heat, add onion and celery with a pinch of salt; cook gently for 10min, until softened. Add the garlic, ginger and curry powder; cook for 2min, until fragrant.
Step 2Increase heat to medium-high, add the parsnips, potatoes and vegetable stock, bring to the boil, cover and bubble for 15-20min, or until vegetables are cooked through and completely tender.
Step 3Meanwhile, make the spice oil. Heat all the ingredients in a small pan with 1tbsp water over low heat, until the spices bubble and smell aromatic, about 4-5min. Season with a pinch of salt and set aside.
Step 4Remove soup from heat, add the yogurt and carefully whizz in a blender until completely smooth.
Step 5Return soup to pan (if needed) and reheat gently, thinning with a little extra water or stock if too thick. Check seasoning. Divide between 6 bowls and top each with a generous swirl of the spice oil.
FREEZE AHEAD Complete recipe to end of step 4. Cool soup, then transfer to a large freezer-safe container and freeze for up to 3 months. Transfer spice oil to a small jar or airtight container and store at room temperature for up to 3 months. Defrost soup in fridge overnight and complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
