Spiced Parsnip and Tomato Soup Recipe

Curried Parsnip Soup
Curried Parsnip Soup

The parsnip. Not a very exciting vegetable on its own and certainly one that always seems to be left lurking when my vegetable box is almost empty, but one which works incredibly well with other flavours. A curried parsnip soup is one way of using this vegetable which is becoming pretty well known, so here’s my take on that classic. Parsnip seems to work really well with tomato, I can’t see why the combination is not used more often.

Soups are so easy I can barely see a reason why most people still insist on getting them from a tin. I know time isn’t the issue (despite most people’s protest that it is), since this soup took me around 20 minutes in total including preparation. No excuses!

The chilli flakes in the picture are perhaps a little overkill – I enjoyed them but some of you may not. Leave them out if you feel it necessary.

This recipe is also my entry to this weeks food blogging event “Weekend Herb Blogging”, being held over at Kopiaste.

Spiced Parsnip and Tomato Soup Recipe – Ingredients

  • 3 Large Parsnips, peeled & diced
  • 1 Tin Plum Tomatoes, in juice
  • 1 Litre (2.11 pints) Chicken Stock
  • 1/2 Onion, diced
  • 1 tsp Curry Powder
  • 1 tsp Paprika
  • 1 tsp Cumin

Spiced Parsnip and Tomato Soup Recipe – Method

  1. Start by gently frying the onion in a little olive oil until softened (5 mins approx).
  2. Add the powdered spices and stir.
  3. Pour in the chicken stock and add both the tinned tomatoes and parsnips.
  4. Simmer until the parsnip is soft, then purée. Add a little water to loosen if too thick.
  5. Pour in approx 1tbsp double cream and stir well; add a little more to give it a velvety smooth texture.

Serve with crusty bread and a sprinkling of chilli flakes if you like it spicy. Enjoy!

39 Comments

  1. I am home sick today, that soup really looks good. Love the mix of parsnips and tomatoes.

  2. Lovely color. I agree with u on making good soup at home. the canned ones always smells funny whatever brand I get.. so don’t get them anymore. yes I would like to have some Chili flakes, i like mine a little spicy!

    1. I’m always adding chilli to things which really annoys my wife…”How can you taste it if you always add chilli to it?”.

  3. I have never cooked with parsnip before but the soup sounds good I’d love to give it a try.

    1. I forget that other regions have different foods sometimes. A real earthy but individual root veg well worth trying.

  4. this sounds lovely – my standard parsnip soup recipe is with honey and lemon, but this sounds like something I will try! thanks for sharing this with us..

    1. I’ve never done one with honey and lemon, but often add chestnut honey to soups (I love it!); my “warming” version over winter involved no tomatoes but copious amounts of nutmeg with a little cinnamon and ginger.

  5. Great use of a very underutilized vegetable! I normally throw them in a root veggie mash but going to have to give this a shot.

    1. A root veggie mash is another great use – I do that around once per week during Winter…still doing it at the moment but assuming my veggie box contents will start to change now it’s getting warmer.

  6. I agree, canned soups never taste right and leave me feeling more queasy than comforted. This soup looks delicious. I love parsnip roasties, but I’ve never used them with tomato (possibly because they aren’t in season at the same time?). Have you tried using an Aleppo or Urfa pepper instead of the plain crushed red chilies, or minced ancho pepper for people who like a milder flavor?

    1. I’ve not tried any of the other pepper types you’ve suggested. It’s quite hard to get hold of anything like that in “standard” stores around here.

      Still, worth going out of my way to a delicatessen or similar, I think?

  7. Parsnips are not native to these parts but this soup makes me want to seek the imported variety.

    1. I don’t know how well parsnips travel but would assume that as a root veg they’ll hold on to pretty much all their flavour. Definitely worth a bit of a play in the kitchen.

  8. Oh, another chilli flake fan! I have a big container of them in my pantry and put them on almost everything! Your soup looks delicious. I don’t know why I never thought to combine parsnips and tomatoes together. I’m going to make this as soon as I see parsnips for sale in the shops.

  9. That sounds good. The parsnip might be a very blah looking veggie, but it sure tastes good when those sugars are brought to the surface. Love that soup recipe.

  10. Would you believe I’ve never cooked parsnips. I think the soup looks great but I might have to cut down on the red pepper flakes!

    1. I admit the red pepper flakes are over-kill. I knew the moment they hit the soup that it was too many, but I fell into the trap that I always do – I was just *too* hungry to prepare a fresh bowl for photographing. That’s the difference between me and the pro’s – I always cook to eat. (or, that’s my excuse for a lack of talent!)

  11. Beautiful styling 🙂 What a great way to use parsnips, I don’t use them much, but would definitely try out this soup.

    1. Beautiful, really? Perhaps I’m over-critical of myself but I always think my styling lets me down. Tasted delicious though!

  12. My son & I just harvested a couple kgs of parsnips, so this soup looks like a good option for dinner tomorrow! However, since I’m from the US, what is your standard sized “tin” of tomatoes? Ours are about 400g.

    1. Hi Claire,
      Our tins are the same. Hope it works for you – let me know either way!

  13. LOVE this soup. Didn’t know what to do with the parsnips I bought on sale last week and so glad I found your recipe. The flavor is excellent and I really like the fact that it feels like a rich, creamy soup with little to no actual cream. Thanks for sharing!

    1. Hi Danielle,
      I’m really happy to find out that you tried and enjoyed it! Without feedback (even negative) it can feel like I’m blogging to no-one. Make sure to let me know again if you try any more. Thanks again!

  14. This recipe sounds lovely, and will give it a try. My husband hates any sweet vegetables – – I love them, but one of the ways he does eat them is if I make them into a puree’d soup. I love roasted parsnips with either maple syrup or honey – so I have them ‘all’ to myself!

    1. Roasted parsnips in the way you describe are totally delicious – a regular on my dinner table.

  15. I’ve never tried parsnip and tomato together – thanks for the tip. Love the colour of the soup!

  16. This recipe is great – I stumbled across it when googling soup cominations to use up some vegetables I had and I’m glad I did – finally something to do with my parsnips instead of roasting them! So quick and easy to make! I used creme fraiche instead of the double cream suggested to save a few calories but it still tasted great.

    1. Creme fraiche is always good in soups. I wonder why I almost always veer towards the double cream though?

  17. just bought some parsnips to make a spice soup and yours look good
    how many people dos your ingredients cover for
    thanks steve

  18. Made this today with my leftover tomatoey sauce from a morrocan lamb casserole, just threw in the parsnips & onions and voila! Great dish, thanks for sharing! Great website too!

    1. Nice to hear you liked it. One for me to try again this year and see if I can’t make a better photo!

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