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

Curried Honey Roast Parsnip Soup with Parsnip Crisps

Author: Becky
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 29 votes
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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