Curried parsnip and apple soup is an ideal winter warmer: simple to prepare, nourishing and silky smooth. The natural sweetness of parsnips pairs beautifully with the tartness of Bramley apples, while a touch of curry powder and fresh ginger adds gentle warmth and depth.
The balance of sweet, earthy parsnip and sharp apple makes this soup both comforting and refreshing. It’s forgiving, too: use a mild or medium curry powder depending on how spicy you like it, and adjust the seasoning at the end.
This recipe requires just a handful of ingredients and a little time on the hob. Once the vegetables are soft, a quick whizz in a blender creates a luxuriously smooth texture. Finish with a swirl of crème fraîche if you like, and serve with crusty bread for a satisfying lunch or dinner.
✔️ Why you’ll love this recipe!
- Minimal ingredients and straightforward steps make it easy to prepare.
- A gently spiced soup that’s perfect for cold weather.
- Pairs wonderfully with crusty bread for a filling meal.
🛒 Ingredients
Parsnips – 500 g, peeled and cut into chunks. Choose medium, tender parsnips rather than large, woody ones.
Bramley apple – 1 large (or 2 medium), peeled and chopped. Granny Smith works as a substitute.
Onion – 2 medium, peeled and chopped.
Garlic – 2 cloves, chopped.
Fresh ginger – 2 teaspoons, peeled and grated.
Vegetable stock – 700 ml, homemade or from stock pot.
Curry powder – 1 tablespoon, mild or medium to taste.
Butter & olive oil – for frying.
Crème fraîche (optional) – to finish.
Salt and pepper – to season.
🔪 Instructions
The recipe card at the bottom lists ingredient quantities and timings.
1. Heat 15 g butter and 1 tablespoon olive oil in a large, heavy-based saucepan over medium heat. Add the chopped onions, garlic, grated ginger and curry powder. Fry for about 5 minutes, stirring occasionally, until the onions are softened and fragrant.
2. Add the parsnip chunks and chopped apple. Cook for a further 2 minutes, stirring so the curry powders coat the vegetables.
3. Pour in 700 ml vegetable stock and season with salt and pepper. Bring to a simmer, then cover and cook gently for 1 hour 15 minutes, or until the parsnips are very tender.
4. Remove the pan from the heat and blend the soup in batches in a blender or use a stick blender until completely smooth. For a very silky finish, pass the soup through a fine sieve.
5. Return the soup to the pan. If it’s thicker than you prefer, stir in about 100 ml boiling water to reach the desired consistency. Reheat gently, taste and adjust seasoning, then serve with a spoonful of crème fraîche swirled on top if using.
Top Tips
- For extra silkiness, push the blended soup through a sieve.
- Make this in a slow cooker on high for 3–4 hours; no need to reduce the stock quantity.
- Garnish with crisp parsnip chips or a drizzle of olive oil for contrast in texture.
- Taste and adjust the seasoning just before serving.
🍴 Serving suggestions
Serve the spiced parsnip and apple soup with fresh crusty bread or a slice of focaccia. It also makes a warm, elegant starter for festive menus — complement it with soft cheeses and a shared bread board for a cosy meal.
📖 Variations
- Make it spicy: add 1 chopped red chilli and use hot curry powder.
- Mix root veg: include carrots or swede for extra depth.
- Richer finish: stir in 3 tablespoons double cream before serving for a creamier texture.
- Hearty pairing: serve alongside cheese on toast for a filling supper.
🥡 Storage
Store: Cool the soup to room temperature, transfer to an airtight container and refrigerate for up to 3 days.
Reheat: Warm gently on the hob over medium heat, stirring occasionally, or microwave in covered portions until piping hot.
Freeze: Allow to cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
❓ FAQs
Yes — the skin can be tough and slightly bitter, so peeling gives a smoother, sweeter soup.
Parsnips are nutritious, offering fibre, vitamin C, vitamin K and folate, making this a wholesome, vegetable-forward meal.
Yes — it keeps well in the fridge for three days or can be frozen for up to three months.
😋 More soup recipes
Easy Roasted Swede Soup-
Slow Cooker Tortellini Soup
-
Leek and Potato Soup (Soup Maker)
-
Spiced Carrot and Parsnip Soup (Soup Maker)
Tried it? Leave a rating and share a photo — tag the author on social media. Subscribe for more recipes.
Recipe
Curried Parsnip & Apple Soup
Equipment
- Chopping board
- Knife
- Large saucepan
- Blender or stick blender
Ingredients
- 15 g butter
- 1 tablespoon olive oil
- 2 onions, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 teaspoons fresh ginger, peeled and grated
- 1 tablespoon curry powder
- 500 g parsnips, peeled and cut into 2 cm chunks
- 1 Bramley apple, peeled and chopped
- 700 ml vegetable stock
- 1 tablespoon crème fraîche (optional)
- Salt and pepper, to taste
Instructions
- Heat the butter and oil in a large, heavy-based saucepan over medium heat. Add the onions, garlic, ginger and curry powder and fry for about 5 minutes until softened.
- Add the parsnips and apple and cook for 2 minutes, stirring to coat with the spices.
- Pour in the vegetable stock, season with salt and pepper, bring to a simmer, then cover and cook for 1 hour 15 minutes until the parsnips are tender.
- Blend the soup until smooth, either in a blender or with a stick blender. For an extra-smooth texture, pass the soup through a sieve.
- Return to the pan, thin with boiling water if needed, adjust seasoning and serve with a swirl of crème fraîche.
Notes
Top Tips:
- Sieving the soup after blending gives a restaurant-smooth finish.
- Slow cooker option: cook on high for 3–4 hours; no need to change the stock amount.
- Garnish with parsnip crisps for crunch.
Storage: refrigerate up to 3 days, or freeze up to 3 months.
Nutritional Information (Approximate)
|
Carbohydrates: 38 g
|
Protein: 3 g
|
Fat: 6 g