Delia Curried Parsnip Soup

Delia Smith’s Curried Parsnip Soup is made with young parsnips, turmeric, ground ginger, vegetable or chicken stock, Bramley apple, coriander seeds, cumin seeds, cardamom pods, butter, groundnut oil, onions, and garlic. This delicious Curried Parsnip Soup recipe creates a hearty and comforting soup that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.

Delia Smith Curried Parsnip Soup Ingredients

Soup:

• 1½ lb (700 g) young parsnips
• 1 heaped teaspoon turmeric
• 1 heaped teaspoon ground ginger
• 2 pints (1.2 litres) vegetable or chicken stock
• Salt and freshly milled black pepper
• 1 medium Bramley apple (6 oz/175 g)
• 1 heaped teaspoon coriander seeds
• 1 heaped teaspoon cumin seeds
• 6 whole cardamom pods (seeds only)
• 1½ oz (40 g) butter
• 1 tablespoon groundnut oil
• 2 medium onions, chopped
• 2 cloves garlic, chopped

For the Parsnip Crisps:

• 1 medium to large parsnip (10-12 oz/275-350 g)
• 6 tablespoons groundnut oil
• Salt

How To Make Delia Smith Curried Parsnip Soup

1. Prepare the Spices: Toast coriander, cumin, and cardamom seeds in a dry pan for 2-3 minutes until they change color and start to jump. Crush them finely with a pestle and mortar.
2. Cook the Base: Melt butter and oil in a saucepan. Add onions and cook for 5 minutes. Add garlic and cook for another 2 minutes. Stir in crushed spices, turmeric, and ginger. Cook gently for a few more minutes.
3. Add Parsnips and Stock: Peel and cut parsnips into 1-inch (2.5 cm) pieces. Add to the pan and stir. Pour in the stock, season with salt and pepper, and simmer for 1 hour without a lid.
4. Make Parsnip Crisps: Peel and slice the parsnip very thinly. Heat oil in a frying pan until hot. Fry the parsnip slices in batches until golden brown, about 2-3 minutes. Drain on kitchen paper and sprinkle with salt.
5. Finish the Soup: After 1 hour, blend the soup until smooth. Return to the pan, adjust the seasoning, and heat gently. Grate the apple into the soup and simmer for 3-4 minutes.
6. Serve: Pour soup into bowls and top with parsnip crisps.

Recipe Tips

• Toast the Spices: Dry roast the coriander, cumin, and cardamom seeds to bring out their flavor before crushing them. This step adds extra depth to the soup.
• Cook the Onions Slowly: Gently cook the onions in butter and oil until they are soft. This will give your soup a rich, sweet base.
• Simmer Without a Lid: Allow the soup to simmer gently without a lid to let some of the liquid evaporate and concentrate the flavors.
• Blend Smoothly: For the best texture, use a blender or food processor to puree the soup until it’s completely smooth. If you don’t have these, push the soup through a sieve.
• Grate the Apple Just Before Serving: Add the grated apple to the soup just before serving to keep its fresh flavor and texture.

What To Serve With Curried Parsnip Soup?

This creamy Curried Parsnip Soup pairs well with crusty bread, a simple green salad, cheese scones, or a grilled cheese sandwich. It also can be served alongside roasted vegetables, a quinoa salad, or a hearty grain like barley for a tasty dinner.

How To Store Leftover Curried Parsnip Soup?

• Refrigerate: Let the leftover Curried Parsnip Soup cool to room temperature. Transfer to an airtight container and store in the fridge for up to 3 days.
• Freeze: Allow the soup to cool to room temperature, then transfer to a freezer-safe container. Freeze for up to 3 months. To thaw, transfer the container to the fridge overnight and reheat gently before serving.

How To Reheat Leftovers Curried Parsnip Soup?

• In The Microwave: Transfer the soup to a microwave-safe bowl. Cover loosely and heat on high for 2-3 minutes, stirring halfway through, until heated through.
• On the Stove: Pour the soup into a saucepan and heat over medium heat for about 5-7 minutes, stirring occasionally, until it reaches the desired temperature.

Delia Smith Curried Parsnip Soup Nutrition Facts

Serving Size: 1 cup (approx. 250 ml)

• Calories: 180
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 600mg
• Potassium: 600mg
• Total Carbohydrate: 25g
• Dietary Fiber: 5g
• Sugars: 10g
• Protein: 4

Try More Delia Smith Recipes: 

• Delia Ginger Marmalade Recipe
• Delia Smith Stuffed Pork Tenderloin
• Delia Pork And Apricot Casserole
• Delia Smith Salmon Lasagne