This beautiful curried parsnip soup is an ideal winter hotter. Made with in-season parsnips, it has a good looking steadiness of savoury and candy, and is extraordinarily clean and comforting to eat.

You possibly can serve it as a standalone dish, or with bread for dipping. Strive my new gluten free mushy breadsticks, 3-ingredient doughballs or simple flatbread, if you happen to want a home made bread in a rush. Or bake my 6-ingredient fluffy rolls when you have a bit of longer.

Can I Make this Curried Parsnip Soup Forward of Time?

This soup may be made prematurely and both refrigerated or frozen, making it an excellent meal choice for the festive season. Particularly between Christmas and New Yr if you end up achieved with cooking. Or for wholesome lunches and simple meal prep to tide you thru the beginning of the yr.

Why Do You Use Beef Inventory?

This can be a fantastic tip I learnt from English cookery author Jane Grigson, whose traditional parsnip soup I loved consuming whereas rising up. The meat inventory provides an exquisite depth of flavour and pairs very well with the sweetness of the parsnip.

If you’re vegetarian, you possibly can completely use vegetable inventory as a substitute, though the flavour will likely be completely different it can nonetheless be scrumptious.

Curried Parsnip Soup Recipe

This recipe makes sufficient to serve 4 beneficiant parts of soup. You possibly can stretch it to feed 6 folks if you happen to want a thinner soup and serve with a facet of gluten free bread. Or double/triple the recipe as required.

If you’re one individual, then this recipe can be excellent for you as you possibly can freeze the soup in parts and luxuriate in at your leisure.

You can see step-by-step images beneath the recipe, in case you want a visible information. For another assist alongside the best way or when you have questions, please do message me on social media (@myglutenfreeguide) or electronic mail me at laura@mygfguide.com.

Should you take pleasure in this curried parsnip soup recipe, please depart a evaluate on the recipe card under and unfold the phrase! It makes a world of distinction to me :).

Thanks a lot! Laura xxx

Yield: Serves 4

Curried Parsnip Soup (GF)

Prep Time:
5 minutes

Cook dinner Time:
35 minutes

Further Time:
5 minutes

Whole Time:
45 minutes

A marvel winter hotter, this soup is clean and thick for the final word in consolation meals. Serve with my gluten free tacky breadsticks or bread for dipping.

Substances

• 1 giant brown onion
• A knob of salted butter (about 15g) and a bit of olive oil about 1 tsp)
• 3 giant parsnips (complete weight approx 900g, earlier than peeling)
• 1 giant clove garlic
• 1 tbsp delicate curry powder
• 1 litre beef inventory
• 80ml double cream (single cream or milk are additionally advantageous, in order for you a lighter soup)
• Salt and black pepper to season

Directions

1. Peel and roughly cube the onion. Add to a medium-sized non-stick saucepan (with lid), together with the butter and a drizzle of olive oil. Cook dinner for five minutes over a medium warmth, till starting to melt.
2. Peel the garlic clove and crush it with the flat facet of your knife – add to the pan.
3. Peel and high and tail the parnsips, earlier than chopping into small chunks. Add the parsnip to the pan, together with the curry powder and a few freshly floor black pepper and cook dinner for five minutes, stirring usually.
4. Pour the new beef inventory into the pan, which ought to cowl the parsnip and onion fully. Stir effectively, convey to the boil, then cowl the pan with a lid and switch right down to a simmer. Depart to cook dinner for half-hour (longer can be advantageous), till the parsnip chunks are fully. Then take the saucepan off the warmth.
5. Use a stick blender (or related) to puree the soup till fully clean and silky.
6. Add the cream to the soup and stir by way of. The soup will nonetheless be thick, so add a bit of water till you get your required consistency – I wish to preserve this soup fairly thick because it’s beautiful to eat. Then style the soup and season with salt and extra black pepper as wanted. Then serve :).

Notes

Inventory – vegetable or rooster inventory are advantageous alternate options for this soup. The meat inventory is a tip from English cookery author Jane Grigson, because it provides an exquisite richness and depth of flavour to this soup.

If you want to make this soup dairy free, please be happy to sub in plant based mostly altneratives for the cream and butter.

Freezing the soup – this soup freezes very effectively. Depart it fairly thick, then as soon as cooled, freeze in parts. You possibly can then defrost and add water when serving, in order for you a thinner soup.

For extra yummy warming dishes, why not strive a few of my different gluten free recipes:

Take pleasure in! Laura xxx