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Curried parsnip soup

Serves 4
Taken from Miss Dahl’s Voluptuous Delights


4 large parsnips, peeled and chopped
1 medium onion, chopped
1 or 2 cloves of garlic, peeled and crushed
olive/sunflower oil
1 tbsp curry powder
1 pint stock


  1. Sweat the onion and garlic in the oil over a low heat for about a minute.
  2. Add the curry powder, stir, and cook for a further minute.
  3. Add the parsnip and stock, bring to the boil, and simmer for 15-20mins.
  4. Blend and adjust seasoning if necessary.
  5. The original recipe calls for 2tbsp single cream to be added at this point; I didn’t have any so omitted it.
  6. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)