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4.9 from 39 votes

Curried Parsnip and Coriander Soup

A divinely tasty curried parsnip soup with red chilli, coconut milk and fresh coriander!

Prep Time
10 mins
Cook Time
10 mins
Total Time
54 mins
Servings: 6
Course: Appetizer
Cuisine: British

Ingredients

  • 40 g butter unsalted
  • 1 tbsp rapeseed oil
  • 1 red chilli de-seeded & finely chopped
  • 1 large garlic clove crushed
  • 1 large red onion finely chopped
  • 700 g parsnips roughly chopped
  • 1 tbsp Schwartz Mild Curry Powder
  • ½ tsp Schwartz Ground Cumin
  • 1.2 L chicken or vegetable stock
  • 35 g Coconut milk powder mixed with 150 ml warm water
  • 15 g Coriander leaves & stalks, chopped
  • Salt & freshly ground pepper
  • GARNISH:
  • Extra chopped coriander leaves

Instructions

    Cup of Yum
  1. Melt the butter and oil in a large pan over a low to medium heat.
  2. Add the chilli, garlic, onion and parsnips mixing well.
  3. Sweat the vegetables under a lid for 10 minutes, stirring a couple of times.
  4. Turn up the heat and add the ground cumin and mild curry powder stirring for a couple of minutes.
  5. Add the stock and seasoning.
  6. Bring to the boil, lower the heat to a simmer and cook under a lid for 30 minutes.
  7. Remove from the heat.
  8. Add the coconut milk and coriander before blending the soup (adjusting seasoning if necessary).
  9. Re-heat and serve with chopped coriander leaves to garnish and flat or crusty bread.