Eat the Seasons 

Spicy Parsnip Soup

Serves 4


  • 700g parsnips
  • 2 tsp curry powder
  • 1 tbsp groundnut or vegetable oil
  • 2 medium onions
  • 2 or 3 medium potatoes
  • 2 cloves garlic
  • 2 pints vegetable stock


  1. Heat the oil in a large saucepan and add the peeled and chopped onion.
  2. Cook gently for about 5 minutes then add the crushed garlic and the curry powder.
  3. Leave to simmer gently for a few minutes then add the peeled and chopped parsnips.
  4. Give it all a good stir then add the stock, bring to the boil and simmer gently for 1-2 hours.
  5. Blend the soup with a hand blender or in a food processor.
  6. Serve with chunks of wholemeal bread.


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