Spicy Parsnip Soup


2tbsp butter

1 onion, chopped

2 large parsnips, peeled and chopped into 1cm cubes

1 clove garlic, finely sliced

750ml boiling water

1 stock cube

2tsps curry powder

100ml double cream

Salt and pepper

Dried chilli flakes or smoked paprika to garnish


  1. Melt the butter in a large saucepan over a medium heat. Fry the onion in the butter until soft, about five minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavour.
  2. Boil the water in a kettle and mix with the stock cube in a separate jug. Add to the pan and stir well.
  3. Simmer for about fifteen minutes, until the parsnips are soft and easy to break with a wooden spoon.
  4. Take off the heat, and blend with a hand-mixer or food processor.
  5. Stir in the cream and warm through.
  6. Season to taste and garnish with chilli flakes or smoked paprika.