Spiced parsnip soup is mildly spicy and creamy, a lovely cold weather lunch, filling, warming and tasty. On meal plan 4, we have 2 soups during the week, this one and a green pea soup. To serve with them we have either herb bread or tomato scones. It is your choice what you have with which soup
If you’re not doing the meal plan you can suit yourself what you have with it of course 🙂
Curried Parsnip Soup
If you are following meal plan 4, there is plenty of curry powder available, so use more if you like.
Can you eat parsnip skin?
If the skin is in good condition, and I am cooking the parsnips, then I don’t usually peel them. As with most vegetables, much of the vitamins and minerals are just below the surface of the skin, so if you can eat the skin, you will get maximum goodness.
Young parsnips have softer skin and will roast beautifully, which is just as well, as peeling tiny parsnips is a pain. Larger, older parsnips tend to have tougher skin, so may not roast as well. Although in soup, it all goes in!
Having said that Love Food, Hate Waste says – If you are going to consume a large amount of parsnips then you should peel them. Parsnips contain a group of natural toxins called furocoumarins which can cause stomach aches if consumed in large quantities. These toxins are concentrated on the surface of the parsnip so peeling them will help reduce the toxin levels. – although I am unsure just how much ‘a large amount’ is!
Can you eat parsnip raw?
Hugh Fearnley-Whittingstall, in his Veg Everyday book introduced me to having parsnips grated and raw. So rather than cooking parsnips, I’m having them raw sometimes. They taste mild and creamy and are really nice in a salad. Might sound a bit odd I know, try just a little bit and see what you think. They have a very sweet taste, like carrots and are high in vitamins and minerals, especially potassium.
I have also eaten raw grated swede for many years, I like it as part of a salad, it’s peppery and zingy, and great in a sandwich too with roast beef slices and horseradish.
- 100 g onion chopped
- 1 clove garlic crushed
- 200 g parsnips chopped, no need to peel
- 200 g potatoes chopped, no need to peel
- 150 ml milk
- 2 tblsps veg oil
- 1 stock cube
- 1 tsp mild curry powder a heaped spoon
- Sauté the onion, garlic, parsnip and potato in the oil until soft.
- Add the curry powder and sizzle for a couple of minutes to bring out the flavour of the spices.
- Add stock cube and a litre of water. Simmer for 20 minutes.
- Add the milk and whizz until smooth
- Adjust the seasoning with salt and pepper, and more curry powder if you like.
- Add more water if you like a thinner soup Some chopped chives or parsley would be nice on top of this, or a swirl of something creamy.