Parsnip curry soup with fresh parsley

Estimated reading time: 3 minutes

De parsnips has a rich history. The ancient Greeks and Romans already ate this vegetable. It originated in the Mediterranean. Like fennel, the parsnip has a bit of an aniseed flavor. In several countries it has been replaced by the potato, but you can also make a delicious stew with it. In this recipe we make a parsnip curry soup. The taste of curry goes well with the taste of the parsnip. Because the carrot does not freeze to death during the winter, it can be harvested all winter long.

And this is how you make the Parsnip curry soup:

-Take the parsnips and peel them, then cut them into small pieces. Peel the onions and chop them. You also have to peel the beet and then cut into pieces just like the leek.

-Take a large stockpot and add some olive oil, first add the chopped onion and let it become translucent. Then add the tablespoons of curry and turmeric and fry for a while.

-Add the rest of the vegetables and the crushed garlic cloves and stir everything well and let it simmer for about five minutes. Then season with salt and pepper and add the stock.

- Let the vegetables cook for twenty minutes on a low heat so that they become nice and soft.

- Finally, add some fresh parsley and grab your immersion blender and blend it into a smooth soup. save some parsley to garnish the soup.

Parsnip curry soup

This hearty soup is great to eat as a main meal with some tasty breadsticks or a baked bread roll.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Parsnip curry soup

The parsnip has a rich history. The ancient Greeks and Romans already ate this vegetable. It originated in the Mediterranean.

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Hallway: Main course, lunch, starter

Kitchen: European

Keyword: parsnips

Preparation time: 5 minutes minutes

Preparation time: 25 minutes minutes

Total time: 30 minutes minutes

Servings: 4 people

Author: Francine

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You need:

stockpot

blender

Ingredients:

1x2x3x

• 4 parsnips
• 1 large leek
• 2 white onions
• 1 tablespoon turmeric
• 1 tablespoon curry
• 2 toes garlic squeezed
• 1 large yellow beetroot
• fresh chopped parsley
• 1000 ml vegetable broth
• peper
• olive oil
• salt

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• Take the parsnips and peel them, then cut them into small pieces. Peel the onions and chop them. You also have to peel the beet and then cut into pieces just like the leek.
• Take a large stockpot and add some olive oil, first add the chopped onion and let it become translucent. Then add the tablespoons of curry and turmeric and fry for a while.
• Add the rest of the vegetables and the crushed garlic cloves and stir everything well and let it simmer for about five minutes. Then season with salt and pepper and add the stock.
• Let the vegetables cook on low heat for twenty minutes so that they become nice and soft.
• Finally, add some fresh parsley and grab your immersion blender and blend it into a smooth soup. save some parsley to garnish the soup.

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