There is something steady and grounding about a warm bowl of curried parsnip and apple soup on a cold day. I tend to make this when I want something comforting but not heavy, something I can leave simmering while I tidy up the kitchen or take a quiet moment on the sofa. The gentle spice, the soft sweetness from the apples, and the creamy finish all come together in a way that feels both simple and nourishing.
It is the kind of soup that fits right into busy weeks or low-energy evenings. The ingredients are familiar, the steps are calm and manageable, and the end result feels like a warm blanket in a bowl. If you keep parsnips in the fridge through the winter, this is an easy way to turn them into something cozy and satisfying.
Here’s how to make it…
Why You’ll Love It
- Straightforward steps and simple winter ingredients.
- A comforting, gently spiced flavor that warms you from the inside.
- Freezer-friendly so you can batch cook and save portions for later.
- Easy to prepare on low-energy days.
- Reliable texture and flavor every time.
Ingredients For Curried Parsnip and Apple Soup
These amounts are written in a way that keeps the recipe familiar, but slightly adjusted so it stands on its own.
- A small knob of butter, just enough to soften the aromatics.
- 1 tablespoon olive oil for gentle cooking.
- 2 medium onions, peeled and chopped for an even sauté.
- 2 garlic cloves, minced so they melt into the soup.
- A thumb-sized piece of fresh ginger, finely grated for warmth.
- 2 to 3 teaspoons mild curry powder, depending on how much spice you like.
- About 500 g parsnips, peeled and cut into small chunks so they cook evenly.
- 1 tart cooking apple, peeled and diced for a soft sweetness.
- Around 700 ml vegetable stock, enough to cover the vegetables comfortably.
- A spoonful of crème fraîche or a splash of cream for serving.
- Salt and pepper to taste.
How To Make This Curried Parsnip and Apple Soup
Step 1: Make The Base
Warm the butter and olive oil in a large pot over medium heat. Add the onions, garlic, ginger, and curry powder. Let them cook gently for a few minutes until everything smells warm and fragrant.
Step 2: Add Parsnips & Apple
Stir in the chopped parsnips and apple.
Let them coat in the spices and soften slightly, giving them two or three minutes to settle into the flavor base.
Pour in the vegetable stock and season lightly with salt and pepper.
Step 3: Let It Simmer
Bring the pot to a steady simmer, then let it cook until the parsnips are completely tender.
This usually takes about an hour, depending on the size of your chunks.
Step 4: Blend Your Soup
Blend the soup until smooth.
An immersion blender is the easiest option, but a regular blender works as long as you blend in batches.
Return the blended soup to the pot. If it feels a bit thick, loosen it with a small splash of hot water or extra stock until it reaches your preferred texture.
Step 6: Serve
Warm it through and finish with a spoonful of crème fraîche.
Tips, FAQs and Variations
Can I make this ahead?
Yes, it keeps well in the fridge for several days. The flavors deepen as it rests.
Does it freeze well?
It freezes beautifully. Portion it into containers so you can reheat only what you need.
Can I adjust the spice level?
Absolutely. Use a mild curry powder for a gentle flavor or add a pinch of chili for extra warmth.
Any ingredient swaps?
Carrots or a little sweet potato blend nicely with parsnips. You can also use light cream instead of crème fraîche if that’s what you have.
How long does it keep?
About 3 to 4 days in the fridge or up to three months in the freezer.
