I find parsnips to be a bit blah on their own. Ok, so they’re not so bad when they’re roasted, but if I’m making soup, I don’t have time for that, so the addition of herbs or spices is needed here, for it to be palatable.
This version of curried parsnip soup relies on sauteed spring onions to bring out a great taste that compliments the parsnips themselves. Remember, you can also make these in a pot, but might need some extra liquid due to boil off that doesn’t happen in a soup maker. Also remember to stir well. If you’d rather not have a green tinge to your soup, leave out the spring onion stems and add more bulbs or onions.