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Amazing Curried Parsnip Apple Soup Recipe

Curried Parsnip Apple Soup
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A creamy, spiced, and comforting soup featuring the earthy sweetness of parsnips, the tart brightness of apples, and the warmth of curry. This vegan and gluten-free recipe is perfect for cozy dinners or elegant starters.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder (mild or medium)
  • ½ teaspoon ground cumin (optional)
  • 500 g (about 3 – 4 medium) parsnips, peeled and chopped
  • 1 large apple, peeled, cored, and chopped (Bramley or Granny Smith)
  • 750 ml (3 cups) vegetable stock
  • Salt and freshly ground black pepper, to taste
  • Plant-based cream or coconut milk, for drizzling (optional garnish)
  • Chopped fresh parsley or coriander, to serve

Instructions

  1. Heat olive oil in a soup pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and lightly golden.
  2. Add the garlic, curry powder, and cumin (if using) and sauté for another 1–2 minutes until fragrant.
  3. Stir in the chopped parsnips and apple. Cook for 2–3 minutes, coating them well in the spices.
  4. Pour in the vegetable stock and bring to a boil. Reduce heat, cover, and simmer gently for 20–25 minutes, or until the parsnips are tender.
  5. Use a blender or immersion stick blender to blend the soup until smooth and creamy. Add more water or stock if needed to adjust the consistency.
  6. Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with a swirl of coconut milk or plant-based cream and chopped fresh herbs.

Notes

  • Tart apples like Bramley or Granny Smith balance the sweetness.
  • Roast parsnips and apple first for deeper flavor.
  • Add a potato for a richer, creamier version.
  • For extra spice, add ginger, chili flakes, or smoked paprika.
  • The soup is freezer-friendly for up to 3 months.

Nutrition

Find it online: https://bakerslider.com/curried-parsnip-apple-soup-recipe/

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