Curried Honey Roast Parsnip Soup With Parsnip Crisps

This curried honey roast parsnip soup is so comforting and warming. Perfect for the day after a roast dinner, just throw in some extra parsnips and save them for this. Top with crunchy homemade parsnip crisps and you are really onto a winner here!

I am a total sucker for a supermarket offer and parsnips were on sale this week. I got myself sucked in to a great bargain and bulk bought a huge bag. Then, once at home, I found myself staring at the bag and wondering what to do with them all.

However, it turned out to be a great buy and I’m pretty happy with my spur of the moment buy after all.

Honey roasted parsnips are a favourite accompaniment to a roast dinner in our house. But with this relatively simple to make parsnip soup you can enjoy these roasted root vegetables in other recipes too. When you make some for a roast, add extra and use them for this curried soup recipe. Therefore, there doesn’t have to be any extra work involved in this step.

Omitting the time it takes to roast the parsnips means that you can make a steaming bowl of curried soup with your prepared root vegetables in less that 20 minutes.

If you don’t want to make this recipe the following day, you could even freeze the extra roast parsnips for up to 2 months and make this curried parsnip soup when you need a quick, comforting mid-week meal.

How to Roast Parsnips

There are various steps involved in making this recipe, firstly, you will need to roast the parsnips with honey. As mentioned above, you can follow this step when you make a roast dinner. Just make more and put the extra in the fridge once cooled to make this soup the following day.

But how do you roast parsnips? It’s really easy. After peeling and slicing them into manageable chunks which can be lengthways or crossways, depending on your preference. Fry them in butter until they begin to brown on all sides, place them on a baking sheet (on which I would recommend lining with baking paper to save the washing time), drizzle with honey and place the parsnips in a preheated oven for about 20 to 25 minutes until they are golden brown.

You can also fry your onion quickly in the same pan and put them in the fridge or freezer with the extra parsnips for this soup.

Curried Parsnip Soup You Can Make Ahead and Freeze

This soup is also a great make ahead meal, just freeze into portions and defrost when you need it.

Spice it up as much as you like, feel free to add more or less curry powder to suit your tastes.

front view of parsnip soup

A great partner to this curried parsnip soup has to be the Honey Oat Bread both are flavoured with honey and the bread is super tasty and perfect for dipping in this soup.

overhead view of parsnip crisps

How to Make Parsnip Crisps

I wanted to add something extra to top the curried soup and make it a little more special. So a few crispy, crunchy and easy to make parsnip crisps were the way to go.

The key to making the best homemade parsnip crisps is to keep the slices thin. Using a Mandoline Slicer for this step is the easiest way to achieve the right thickness for the crisps to become crunchy. It also makes this step quick to perform.

You then simply heat some oil to about 180C (356F) and fry your parsnip slices in batches. Keep a close eye on your oil temperature, ideally using a thermometer to check it.

When you first take the crisps out of the oil, they will still feel a little floppy. Don’t worry, they will harden up as they cool.

You can always make extra crisps and serve with some dip. And this is probably a good idea if you’re anything like me, who nearly ate them all before I could decorate the soup.

Recipe FAQ

How do I store this soup?

You can store your soup in the fridge or alternatively, you can freeze the soup in resealable soup bags for up to 3 months.

How do I store the parsnip crisps?

Store them in an airtight container for up to 5 days.

What temperature should the oil be for frying the root vegetable crisps?

Keep your oil temperature around 180C (356F)

parsnip soup overhead view in a heart shaped bowl, decorated with parsnip crisps

Curried Honey Roast Parsnip Soup with Parsnip Crisps

This curried honey roast parsnip soup is so comforting and warming. Perfect for the day after a roast dinner, just throw in some extra parsnips and save them for this. Top with crunchy homemade parsnip crisps and you are really onto a winner here!
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Course Appetizer, Soup, starter
Cuisine British
Servings 4
Calories 390 kcal

Ingredients
 
 

For the Soup

  • 350 g Parsnips plus extra if you want to make the crisps
  • 1 Onion
  • 30 g Butter
  • 3 tbsp Honey
  • 1 tsp Medium Curry Powder
  • 900 ml Chicken or Vegetable Stock
  • 150 ml Double Cream

For the Crisps

  • Oil for Frying
  • Pinch Salt

Instructions
 

For the Soup

  • Preheat the oven to 190C (170C Fan assisted)
  • Peel and Slice the Parsnips
  • Melt the butter in a pan and fry the sliced parsnips until they are browned slightly on each side.
  • Remove the parsnips from the pan, leaving the rest of the butter.
  • Chop the onion and fry in the same pan until soft, leave to one side.
  • Chop the onion and fry in the same pan until soft, leave to one side.
  • Lay the parsnips on a baking tray and drizzle with the honey.
  • Place the parsnips in the oven for 20-25 minutes until golden.
  • Pour the stock in a large saucepan and add the onion, parsnips and curry powder and season with a little salt and pepper. Cover and simmer gently for about 10 minutes until everything is soft.
  • Remove from the heat and place the soup in a blender. Blend until smooth and return to the pan.
  • Add the cream and stir in, heat again for another 10 minutes.
  • You can add a little more stock if the soup is too thick for you.

For the Crisps

  • Heat the oil for deep frying.
  • Using a peeler or slicer. Peel the skin from the parsnip and then use the peeler to create very thin slices of parsnip.
  • Place the slices into the oil and fry until they turn a golden brown.
  • Remove from oil and drain, they will still be a little soft until they dry and cool.
  • Toss them with a pinch of salt and decorate the top of the soup bowls with them.

Nutrition Estimate

Calories: 390kcalCarbohydrates: 41gProtein: 8gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 348mgPotassium: 650mgFiber: 5gSugar: 22gVitamin A: 751IUVitamin C: 18mgCalcium: 74mgIron: 1mg
Keyword honey roasted parsnips, how to roast parsnips, parsnip crisps, roast parsnip soup
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