This easy and creamy curried parsnip soup from James Martin is a warm and comforting dish perfect for chilly days. Made with simple ingredients like parsnips, milk, and curry powder, it’s quick to prepare and can be topped with crispy parsnip peelings and a drizzle of cream for added flavor.
Ingredients Needed
- 600g (1 lb 5 oz) parsnips, peeled and diced into 1cm (½ inch) squares (keep the peelings)
- 400ml (1⅔ cups) full-fat milk
- Salt and pepper, to taste
- Vegetable oil for frying
- Pinch of curry powder
To serve:
- Croutons (optional)
- Peashoots
- Cream, to drizzle
How To Make Curried Parsnip Soup
- Prepare the soup base: Put the parsnips, milk, and curry powder in a pan, bring to a boil, then reduce the heat and simmer for 5 minutes.
- Fry the parsnip peelings: Deep fry the peelings until crispy, then drain on a paper-lined plate and season with salt.
- Blitz the soup: Use a blender to blitz the soup until smooth, then pour it back into the pan and warm through. Adjust seasoning as needed.
- Serve the soup: Spoon the soup into warm bowls, top with croutons and crispy parsnip peelings, drizzle over the cream, and garnish with peashoots.
Recipe Tips
- Use full-fat milk: For a creamier texture and richer flavor, always use full-fat milk instead of skimmed or semi-skimmed.
- Fry the parsnip peelings in batches: To get the crispiest peelings, fry them in small batches to avoid overcrowding the pan.
- Blend the soup well: Make sure to blitz the soup until completely smooth for the best creamy consistency.
- Serve immediately: This soup tastes best when served hot, so make sure to enjoy it fresh for the full flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool to room temperature, then place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight, then reheat on the stove before serving.
- Reheat: Pour the soup into a pan and heat over low to medium heat for about 5-7 minutes, stirring occasionally, until hot.
Nutrition Facts
Serving Size: 1 cup (approximately 240ml)
- Calories: 113
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 6mg
- Sodium: 513mg
- Potassium: Not listed
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 9g
- Protein: 5g
Try More James Martin Recipes:
- James Martin Lemon Chicken
- James Martin Crumpets
- James Martin Potato Bacon And Cheese
- James Martin Pork Crackling
James Martin Curried Parsnip Soup
Description
This easy and creamy curried parsnip soup from James Martin is a warm and comforting dish perfect for chilly days. Made with simple ingredients like parsnips, milk, and curry powder, it’s quick to prepare and can be topped with crispy parsnip peelings and a drizzle of cream for added flavor.
Ingredients
To serve:
Instructions
- Prepare the soup base: Put the parsnips, milk, and curry powder in a pan, bring to a boil, then reduce the heat and simmer for 5 minutes.
- Fry the parsnip peelings: Deep fry the peelings until crispy, then drain on a paper-lined plate and season with salt.
- Blitz the soup: Use a blender to blitz the soup until smooth, then pour it back into the pan and warm through. Adjust seasoning as needed.
- Serve the soup: Spoon the soup into warm bowls, top with croutons and crispy parsnip peelings, drizzle over the cream, and garnish with peashoots.
Notes
- Use full-fat milk: For a creamier texture and richer flavor, always use full-fat milk instead of skimmed or semi-skimmed.
- Fry the parsnip peelings in batches: To get the crispiest peelings, fry them in small batches to avoid overcrowding the pan.
- Blend the soup well: Make sure to blitz the soup until completely smooth for the best creamy consistency.
- Serve immediately: This soup tastes best when served hot, so make sure to enjoy it fresh for the full flavor.
James Martin Curried Parsnip Soup