Let me just say this right away: I wasn’t always a parsnip person. Too sweet, I thought. Too beige. But somewhere between a lazy Sunday lunch and being stuck inside on a cold, wet Tuesday, I ended up with a bag of them, a splash of milk, and half a jar of curry powder. What happened next was this silky, spicy, soul-hugging soup that now lives on repeat in my kitchen. Thanks, James Martin.
What I love most about it — beyond the fact that it takes like, twenty minutes tops — is how something so simple turns into something that feels…fancy? The crispy peelings on top are optional in theory, but in reality, they’re half the fun. Crunchy, salty, slightly sweet, and the perfect contrast to that smooth, spiced soup underneath.
It’s warm without being heavy, sweet without being cloying, and just a little bit cheeky with that curry kick. Basically, if you’re cold or cranky — make this. It’ll sort you right out.
Why You’ll Love It
- Super quick: From chopping to eating in under 30 mins — proper weeknight gold.
- Budget-friendly: Parsnips are cheap as chips and taste luxurious here.
- Cozy but light: Creamy texture without loads of cream — just good milk and a good blitz.
- Spicy-sweet magic: Curry powder brings the heat, parsnips bring the mellow.
- Crispy toppings = texture heaven: If you’ve never fried a parsnip peeling, now’s the time.
- Customisable: Go bold with spices or keep it subtle — totally up to you.
Ingredients
- 600g parsnips, peeled and diced (keep the peelings!)
- 400ml full-fat milk
- Pinch of curry powder (mild or hot — your call)
- Salt and pepper, to taste
- Vegetable oil, for frying peelings
To serve:
- Croutons (optional, but delightful)
- Cream, for drizzling
- Pea shoots or fresh herbs, if you’re feeling posh
How to Make It
Simmer and soften:
Add diced parsnips, milk, curry powder, salt, and a bit of pepper to a pot. Bring to a gentle boil, then simmer for 5–7 mins till the parsnips are nice and soft.
Fry the peelings (yes, really):
Heat oil in a small pan. Once hot, chuck in the parsnip peelings and fry until golden and crispy. Drain on paper towel. Season with salt while they’re still warm — they’re addictive.
Blend until silky:
Take the soup off the heat. Blitz until smooth — hand blender or jug blender, whichever you’ve got. Taste and adjust seasoning.
Reheat and ladle:
Return the soup to a gentle heat if needed. Don’t let it boil — just warm it up till steamy.
Fancy it up:
Pour into warm bowls. Top with a swirl of cream, a handful of crispy peelings, croutons if you’ve got them, and maybe a tangle of pea shoots. Eat immediately, preferably in socks.
Common Mistakes and How to Dodge Them
Why does it taste too sweet?
Parsnips naturally sweeten when cooked. Add a bit more salt or a splash of veggie stock to balance it out.
It’s too thick — help!
Easy fix: add more milk, a splash at a time, till it loosens up to your liking.
My soup tastes flat.
Try a squeeze of lemon or an extra pinch of curry powder. Even a tiny bit of butter can wake it up.
Peelings went soggy.
Oil not hot enough, or you overcrowded the pan. Fry in batches and make sure they sizzle right away.
Storage and Reheating
- Fridge: Keeps beautifully for 3 days in a sealed tub.
- Freezer: Freeze flat in bags or in containers for up to 2–3 months.
- Stovetop: Reheat gently, adding a bit more milk if needed.
- Microwave: 1–2 mins on medium, stir halfway through. Add a little splash of liquid if it thickened in the fridge.
Frequently Asked Questions
Can I use plant-based milk instead?
Absolutely — just pick one that’s unsweetened and neutral (like oat or soy).
Do I need to peel the parsnips?
Yes — but keep the peelings! They fry up like veggie crisps and add a great crunch.
Is it spicy?
Just a little — unless you’re heavy-handed with the curry. Start small and adjust.
Can I add other veggies?
Sure! A bit of carrot or onion in the base would work. Just keep it parsnip-forward — that’s the star.
Nutrition Facts (Per Serving):
- Calories: 261
- Fat: 15g
- Saturated Fat: 9.1g
- Carbs: 31.1g
- Sugar: 9.7g
- Fiber: 7.8g
- Protein: 3.1g
- Sodium: 782mg
Try More James Martin Recipes:
- James Martin Carrot And Coriander Soup
- James Martin Minestrone Soup
- James Martin Leek And Potato Soup Recipe
James Martin Curried Parsnip Soup
Description
Creamy curried parsnip soup with crispy peelings — warm, cozy, and ready in minutes with just a handful of ingredients.
Ingredients
Instructions
- Simmer parsnips, milk, curry powder for 5–7 mins.
- Fry peelings till golden, season with salt.
- Blend soup smooth, season to taste.
- Reheat gently.
- Serve hot with crispy peelings and toppings.
Notes
- Dice parsnips evenly (1cm) for faster cooking.
- Go easy on the curry powder — you can always add more.
- Use up every bit — those peelings are too good to bin.
- Freezes beautifully — double batch if you like.