Curried Parsnip and Sweet Potato Soup
This curried parsnip and sweet potato soup recipe is a deliciously warming and creamy soup with a hint of spice. Perfect for cosy nights, it’s made with parsnips, sweet potatoes, and aromatic spices for a flavourful, healthy meal.
Ingredients
For the soup:
- 200 g (1 ½ cups) sweet potato peeled and diced (approx. 2cm)
- 150 g (1 ¼ cups) parsnips peeled and diced (approx. 2cm)
- 80 g (½ cup) onions chopped
- 50 g (3 /12 tbsp) olive oil
- 1 tsp curry powder we like hot, but use medium or mild if you prefer
- 750 g (3 ¼ cups) stock (chicken or vegetable - made using 1.5 stock cubes or pots)
- 1 tsp fine sea salt or to taste
- 1 pinch freshly ground black pepper or to taste
- freshly chopped chives to garnish (optional)
For the croutons (see Notes):
- 2 slices white bread cubed (approx. 1.5cm)
- 2 tbsp rapeseed oil
- sea salt flakes
Instructions
- Preheat the oven to 220C/200C fan/gas7.
- In a large saucepan heat the olive oil on a medium heat and add the sweet potatoes, parsnips and onion. Cook for 10 minutes, stirring frequently.
- Add the curry powder, stock, salt and pepper, stir and bring to the boil.
- Turn down the heat and simmer for 15 minutes.
- Meanwhile, make the croutons – put the bread cubes into a bowl, then add the oil and sea salt flakes. Mix well. Spread the bread out into an even layer on a baking tray and then bake in the oven for 10 minutes until golden, turning halfway through.
- When the soup is ready, either use a stick blender to blend the soup to a smooth consistency or in batches in a liquidiser.
- Serve hot and top with some croutons and freshly chopped chives (optional)…enjoy!
Notes
-
- Vegetable substitutions - try other root vegetables like carrots, butternut squash, or potatoes if you want to mix it up.
- The remaining croutons will keep in an airtight container for a couple of days for you to enjoy with the rest of the soup.
- If you’d like to make flavoured croutons either with fresh or dried herbs just add them at the same time as the oil and salt flakes. If using fresh herbs, make sure they’re finely chopped.
- Herbs and Spices - you can also try fresh coriander or parsley to garnish the finished soup. A sprinkle of smoked paprika or chilli flakes will give extra heat!
- This curried parsnip and sweet potato soup is easily adapted if you're cooking for less or more people.
Nutrition
Calories: 297kcal | Carbohydrates: 28g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 1424mg | Potassium: 363mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7531IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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