I remember the first time I made curried parsnip soup. It was one of those drizzly October afternoons where everything outside felt grey and soggy, and all I wanted was something hot and mildly spicy to make my insides feel like a fireplace. I had a few parsnips that were on their last good day and one lonely onion. And thank whatever kitchen angel was watching — I had Delia’s recipe tucked away in a scrapbook.
There’s something old-fashioned and comforting about this soup. It’s the sort of thing you imagine being ladled into a big chipped bowl by someone wearing an apron with flour on it. The curry powder gives it a hum of warmth (not heat), and the milk smooths it all into something so gentle and good, it feels like a hug. And don’t get me started on how brilliantly cheap this is to make.
Honestly, I’ve made this soup in my dressing gown, half-asleep, with a bit of toast balanced on the side. That’s the level of comfort we’re working with here.
Why You’ll Love It
- Genuinely easy — minimal faff, barely any chopping, just let it simmer.
- Surprisingly filling — parsnips bring their A-game in the comfort department.
- Warming without being spicy — perfect for people who don’t want chilli breath.
- Batch-friendly — freezes like a dream and reheats beautifully.
- Tastes better the next day — the spices get all cosy and deepen overnight.
- Makes you feel like a Domestic Wizard — especially with crusty bread on the side.
Ingredients
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 tablespoon butter
- 1 pound parsnips, peeled and chopped
- 2 cans (14.5 oz each) reduced-sodium chicken broth
- 1 teaspoon curry powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fat-free milk
How to Make It
Start with a sizzle:
Melt the butter in a big ol’ saucepan over medium heat. Toss in the chopped onion and carrot and cook for about 5–7 minutes until the onion’s softened and smelling lovely.
Add your parsnips to the party:
Tip in the chopped parsnips and give everything a good stir. Cook for another 2 minutes — this just starts waking up the flavours.
Spice things up:
Sprinkle in the curry powder, salt, and pepper. Stir it all around so the veg gets nicely coated — smells amazing at this point, like a warm jumper in food form.
Pour in the broth:
Add the chicken broth, give it a stir, and bring the whole thing to a gentle boil. Then turn the heat down low, slap a lid on, and let it simmer for about 12–15 minutes. The parsnips should go fork-soft — like, you can poke them and they just give in.
Cool down a bit (and have a sit):
Turn off the heat and let the soup cool slightly. You don’t want to stick boiling soup in a blender unless you’re keen on redecorating your kitchen walls.
Blend until velvety:
Blend the soup in batches until it’s completely smooth. I’ve tried immersion blenders and proper jug ones — both work fine, but jug ones get it a bit smoother. Up to you.
Add the creamy finish:
Pour the soup back into the pot and stir in the milk. Warm it through gently — don’t boil it now or it’ll get sulky and split.
Common Mistakes and How to Dodge Them
My soup came out bland — what happened?
Could be your curry powder isn’t punchy enough. Try adding a pinch more or a smidge of cayenne. Don’t be afraid to taste and tweak.
It’s too thick!
Happens. Just stir in a splash more milk or hot broth until it’s how you like it.
I didn’t let it cool before blending and now it’s exploded everywhere…
Yep. I did that once. Lid blew off the blender, soup on the ceiling. Let it cool a bit first. Trust me.
Can I skip the milk?
You can, but it’ll be a little sharper and less mellow. Try coconut milk for a twist — works great.
Storage and Reheating
- Fridge: Keeps 2–3 days in a sealed container. Gets better with age (don’t we all?).
- Freezer: Freeze in portions for up to 2 months. Defrost overnight in the fridge.
- Microwave: Stir halfway through heating — it gets very hot in the middle.
- Stovetop: Low and slow, add a splash of water or milk to loosen.
- Air fryer: Not the one, mate. Please don’t.
Frequently Asked Questions
Can I use veggie broth instead of chicken?
Yep! Makes it fully vegetarian. Just be mindful of the salt — some veggie broths are wildly salty.
How do I make it creamier?
Use whole milk or stir in a splash of cream at the end. Or swirl with yoghurt — posh and pretty.
Could I add other veg?
Sure! Sweet potato works a treat. Even a bit of apple, if you’re feeling fancy — adds a touch of sweetness.
Too spicy for the kids?
Use a milder curry powder or just cut it down to half a teaspoon. You can always add more later.
Nutrition Facts (Per Serving):
- Calories: 159.9
- Fat: 7g
- Carbs: 27.8g
- Protein: 2.4g
- Sodium: 686mg
- Sugar: 6.9g
More Delia Smith Recipe:
Delia Curried Parsnip Soup
Description
A cosy, lightly spiced soup that’s smooth, comforting, and the perfect use for sweet parsnips on a cold day.
Ingredients
Instructions
- Sauté onion and carrot in butter until soft.
- Add parsnips and cook for 2 minutes.
- Stir in curry powder, salt, and pepper.
- Add broth, bring to a boil, then simmer 12–15 mins.
- Cool slightly, then blend until smooth.
- Return to pot, stir in milk, and heat gently before serving.
Notes
- Let soup cool a bit before blending to avoid kitchen disasters.
- Adjust spice levels to suit your taste (or your family’s).
- Add more milk or broth to loosen if it gets too thick.
- Freezes really well — make a big batch and thank yourself later.