With the first frost, parsnips hit their peak sweetness and are at their prime from November to February. In this easy curried parsnip soup with chilli oil, I love pairing the nutty, winter-sweetened roots with a warming blend of turmeric, curry powder, and ginger. And to cut through the creaminess, I finish it off with a drizzle of chilli oil. This Winter bowl of goodness will warm you from your nose to your toes!
Wait until the first frost – it’s worth it
Parsnips definitely taste best after the first hard frost of the season. Cold temperatures trigger a biological process where the plant converts its starches into sugars to prevent its cells from freezing. This is why winter parsnips are significantly sweeter and nuttier than those pulled in the autumn. It’s therefore well worth waiting until December to make this easy curried parsnip soup with chilli oil recipe.
Health benefits of parsnips
Parsnips contain significantly more fibre than other vegetables, such as carrots (about 5g per 100g). They are rich in soluble fibre, which helps lower cholesterol and keep blood sugar stable. They are also loaded with potassium and folate (Vitamin B9), both of which are great for heart health. Just a single serving of parsnip provides around 25% of your daily Vitamin C target.
And if all that wasn’t enough, they have potential anti-inflammatory properties. With this curried parsnip soup recipe, we’re also adding in additional weight in the anti-inflammatory arena with ginger and turmeric.
Pass me a bowl full of that creamy curried parsnip soup right now!
Other soup recipes
You can find other soup recipes on the blog below:
- Italian minestrone soup
- Roasted cauliflower cheese soup
- Spiced roasted butternut squash soup
- Carrot and coriander soup
I like Chiu Chow Chilli Oil by Lee Kum Kee, which you can find in many shops. It’s not as overly processed and heavy on ingredients as some other versions.
Absolutely. Especially if you want to enhance the sweetness of this soup, try drizzling over a little hot honey.
Easy Curried Parsnip Soup with Chilli Oil
Equipment
- Medium sized casserole/saucepan with lid
- Standalone or stick blender
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 sticks of celery diced
- 1 garlic clove crushed
- 500 g parsnip large dice
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1 tsp medium curry powder
- 1/2 tsp fresh ginger grated
- 1 bay leaf
- 800 ml hot stock vegetable or chicken
- chilli oil homemade or bought
Instructions
- Heat 2 tbsp of olive oil in a large casserole/saucepan and add the diced onion and celery. Cook for 6-8 minutes over a medium heat until turning translucent, stirring now and then. Then add the crushed garlic and cook for another minute.
- Add your diced parsnip and all the herbs and spices to the pan, stir everything, then pour in the hot stock. Bring to a simmer, cover with a lid, and cook for 25 minutes.
- Remove the bay leaf and blend the soup, either in a standalone blender or with a stick blender. Return to the dish and season. Serve in bowls drizzled with chilli oil to your taste.
Notes
- It’s great to make your own chilli oil at home, and it’s super simple. However, I also like Chiu Chow Chilli Oil by Lee Kum Kee, which you can find in many shops.
- Feel free to omit the chilli oil if the soup already has enough heat for your taste.
- If you prefer a sweeter hit of chilli, then you can drizzle hot honey on top of the soup instead.
