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.
- 100g Spring Onions (Chopped. I also use the green stems.)
- 100g White Onions (Chopped)
- 500g Parsnips (Peeled and Chopped)
- 1 Vegetable Stock Pot
- 1 Curry Stock Pot ((or use 2 teaspoons of curry powder))
- 900ml Water (Or up to the 1.6 Litre fill level.)
- 1 tablespoon Olive Oil
- Salt and Pepper (To Taste.)
- Crushed Chillies (To Serve. If you dare..)
- Saute your spring onions and white onions in the olive oil, vegetable stock pot and curry stock pot until the onions are soft.
- Add the onions, parsnips and water to your soup maker.
- Select the smooth setting for a rich soup. Optionally, you can add some cream after cooking for a more luxurious soup.