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Curried Parsnip Soup  

(Courtesy of Peter Moody at My HOT Kitchen


For the soup

  • 2 tbsp olive oil

  • 1 onion, roughly chopped

  • 2 cloves garlic, sliced

  • 1kg/2lb 2oz parsnips, peeled, cut into chunks

  • 1 teaspoon mixed herbs

  • 3 tbsp honey

  • 1-2 tsp medium to hot curry powder

  • salt and freshly ground black pepper

  • 1.5litres/2½pints chicken or vegetable stock 

  • 1 tin of coconut milk

To serve

  • 250ml/9fl oz  creme  fraiche / yoghurt


  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Combine all the ingredients, with the exception of the stock and the creme fraiche / yoghurt, in a roasting dish tray

  3. Roast for 30 mins until golden brown

  4. Remove from the oven, and place into a large saucepan, scraping all the gnarly bits in as well. 

  5. Cover with stock, bring to the boil and simmer for 20. mins.

  6. Remove from the heat and allow to cool slightly, then either, transfer into a food processor , or use a stick blender, and blend until smooth. 

  7. Gradually add the coconut milk, checking taste and consistency as you do so. Some people like it thick, others thinner, some like it coconutty, others not so! It's your taste! 

  8. Serve the soup in a bowl with a spoonful of creme-fraiche / yoghurt on top. i

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