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Curried parsnip soup


  • Heat the butter with a little oil in large heavy-bottomed pot and gently saute the onion and leek until tender. Add the curry powder and briefly toss. Then add the parsnips and potatoes, and toss well before adding the wine. Mix well, bring to the boil and reduce by about half. Generously cover with the stock, season and bring back to the boil. Rapidly simmer until the vegies are very tender. 
  • When ready, blend the soup with a splash of cream and taste for seasoning.
  • Serve in individual bowls with chopped coriander sprinkled on top and good crusty bread on the side.


  • a good knob of butter
  • olive oil
  • 1 large onion, chopped
  • 1 large leek, white part only, chopped
  • 2 tbsp mild curry powder
  • 1 kg parsnips, peeled & coarsely chopped
  • ½ kg potatoes, peeled & coarsely chopped
  • 1 cup dry white wine
  • 2 litres vegetable (or chicken) stock
  • sea salt & freshly ground pepper
  • cream
  • 2-3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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