Nigella Curried Parsnip Soup

There’s something quietly lovely about parsnips. Understated. Humble. The sort of vegetable you walk past a dozen times in the shop until the cold creeps in and you remember — oh yes, you make soup taste like home.

This Nigella Curried Parsnip Soup brings that sort of calm warmth to a bowl. A whisper of mild curry, a backnote of sweetness, and just enough richness from a swirl of crème fraîche. It’s the kind of thing I make when the world feels a bit loud and I want the kitchen to smell like peace again.

Also, let’s be honest — it’s dead easy. One pot, no fuss, and ready in 30 minutes. Nigella’s brilliance, as always, lies in knowing exactly where to stop.

Ingredients List

• 5 parsnips — peeled and chopped. Sweet and starchy, they make this soup what it is.
• 1 onion — for savoury depth.
• ⅞ litre vegetable or chicken stock — I use cubes when I’m in a hurry.
• 2 teaspoons mild curry powder — don’t go wild; this is about warmth, not heat.
• 1 tablespoon brown sugar — brings out the natural sweetness of the parsnips.
• 3 tablespoons crème fraîche — stirred in at the end for silky luxury.
• Salt and pepper — just a pinch of each, to season gently.

How to Make It (Instructions)

1. Peel and roughly chop your parsnips and onion. No need for fuss — they’re getting blended.
2. Pop everything (except the crème fraîche) into a large saucepan: veg, stock, curry powder, brown sugar, salt, pepper.
3. Bring to a simmer on medium heat. Let it cook gently for 20–25 minutes until the parsnips are tender and easily pierced with a knife.
4. Take it off the heat. Now pause. Let it cool slightly — hot soup + hand blender = potential disaster. I’ve splattered curry soup on a white shirt before. Never again.
5. Blend until smooth with a hand blender. It should be velvety but not gloopy.
6. Stir in the crème fraîche. Taste. Adjust salt, maybe a bit more sugar or curry powder if you fancy.
7. Serve hot, with a little swirl of extra crème fraîche on top if you’re feeling indulgent.

Common Mistakes

Why does my soup taste bitter?
You may have left the skins on your parsnips. They can add a bitter edge — always peel them.

Why is my soup too thin?
It’s possible your parsnips were small or you used too much stock. Next time, reduce liquid slightly or add a potato to bulk it up.

Can I over-blend it?
A bit, yes. Over-blending can make root veg soups feel gluey. Once it’s smooth, stop.

Why is it too sweet?
I’ve done this — added brown sugar before tasting. Start with less and adjust.

Why is it grainy?
If your hand blender isn’t powerful enough, you might need to strain or blend in batches.

Storage and Reheating Tips

Fridge:
Keep in a sealed container for up to 3 days. The flavours deepen a bit overnight — lovely.

Freezer:
Freeze for up to 2–3 months. I freeze mine flat in bags so they stack nicely. Defrost overnight in the fridge.

To reheat:

• Stovetop: Medium-low heat, stirring now and then, 4–5 minutes.
• Microwave: 2 minutes on medium, stir, then another minute.
• Air fryer? Don’t. Trust me.

What to Serve With It

• Crusty sourdough — classic for a reason. Mops up every drop.
• Apple and walnut salad — bright and crunchy, plays off the sweet notes.
• A strong cheddar toastie — adds punch and melts beautifully against the smooth soup.

FAQ Section

Can I make this curried parsnip soup vegan?
Yes! Just use a plant-based stock and swap crème fraîche for a vegan alternative like coconut yoghurt or oat crème.

Can I use frozen parsnips?
Absolutely, though fresh gives better texture. If frozen, cook slightly longer before blending.

Can I make it in a slow cooker?
You can — cook on low for 6 hours, then blend. But honestly, stovetop is quicker and easier here.

Does this work with other root veg?
Yes! Try swapping some parsnips with carrots or sweet potato for variation.

Try More Recipes:

• Nigella White Chocolate And Raspberry Blondies
• Nigella Apple Sponge Cake
• Nigella Meatloaf Recipe
• Nigella Strawberry Cheesecake Recipe