Curried Parsnip and Apple Soup

  • 10MINS
  • 25MINS
  • 100KCAL

NutritionPer Serving

  • Calories100
  • Carbs21g
  • Protein1g
  • Fat0.4g
  • Saturates0.1g
  • Sugars9g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This slimming friendly Curried Parsnip and Apple Soup is a perfect lunch for anyone counting calories or following plans like Weight Watchers.

Sometimes you just fancy something warming, comforting and tasty on a cold autumn day, and this Curried Parsnip and Apple Soup is exactly that! Soups are a great way to pack in a load of vegetables and goodness for a tasty meal.

It’s ideal for a quick lunch, and with just six ingredients (seven if you include the optional hot sauce), this soup is so quick and easy to make. You can have it ready in under an hour!

What diets is this Curried Parsnip and Apple Soup suitable for?

This Curried Parsnip and Apple Soup recipe is suitable for dairy free, vegan and vegetarian diets.

This recipe is also suitable for gluten free diets as long as you make sure to use gluten free stock cubes.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Curried Parsnip and Apple Soup?

  • You need to count 3 Points per portion of this Curried Parsnip and Apple Soup recipe if you’re on WW Green.
  • You need to count 3 Points per portion of this Curried Parsnip and Apple Soup recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Curried Parsnip and Apple Soup recipe if you’re on WW Purple.

How many Calories are in this Curried Parsnip and Apple Soup?

There are 100 Calories per portion in this Curried Parsnip and Apple Soup, which means it falls into our Everyday Light category.

This Curried Parsnip and Apple Soup is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Make up the stock (2 cubes to 700ml/3 cups of water).

Step 2

Mist a pan with some low calorie cooking spray, then over a medium to high heat sauté the onions until they are soft.

Step 3

Stir in the garam masala or curry powder, then add the parsnips and apple to the pan. Cook for a few more minutes.

Step 4

Add the stock (it should just cover the veg).

Step 5

Stir, then bring to the boil.

Step 6

Cover with a lid and cook for 25 minutes.

Step 7

Check to make sure the parsnips are cooked. If they are, remove from the heat and blitz using a food processor or stick blender.

Step 8

If the soup is too thick, add some more water until it reaches the desired consistency.

Step 9

If you want, you can serve with a few drops of Franks Hot Sauce on top.

What could I serve alongside this Curried Parsnip and Apple Soup?

The following recipes would go great with our Curried Parsnip and Apple Soup recipe:

Cheesy Garlic Bread pinchofnom.com
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Fougasse Bread pinchofnom.com
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French Dip Sandwiches pinchofnom.com
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How do you know when Curried Parsnip and Apple Soup is cooked?

The ingredients should be mixed and stirred and then cooked for 25 minutes. Check to make sure the parsnips are cooked then remove from the heat and blitz using a food processor or stick blender.

If the soup is too thick, add some more water until it reaches the desired consistency.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Curried Parsnip and Apple Soup in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Curried Parsnip and Apple Soup in the fridge for approximately 3 days or so.

Can I freeze Curried Parsnip and Apple Soup?

Yes you can! This recipe can be frozen, but please remember to do the following:

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Curried Parsnip and Apple Soup?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Our NEW cookbook Everyday Light is OUT NOW!

Curried Parsnip and Apple Soup

This slimming friendly Curried Parsnip and Apple Soup is a perfect lunch for anyone counting calories or following plans like Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 100
  • Carbs 21G
WW Points
  • 3 Green
  • 3 Blue
  • 3 Purple

Ingredients

  • 6 medium to large parsnips peeled and cut into big chunks
  • 100 g cooking apple peeled, cored and cut into big chunks
  • 1/2 onion diced
  • 1 tsp garam masala or curry powder
  • 2 stock cubes chicken or vegetable
  • 700 ml water
  • Few drops Franks Hot Sauce optional to serve
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Make up the stock (2 cubes to 700ml / 3 cups of water).
  2. Mist a pan with some low calorie cooking spray, then over a medium to high heat sauté the onions until they are soft.
  3. Stir in the garam masala or curry powder, then add the parsnips and apple to the pan. Cook for a few more minutes.
  4. Add the stock (it should just cover the veg).
  5. Stir, then bring to the boil.
  6. Cover with a lid and cook for 25 minutes.
  7. Check to make sure the parsnips are cooked. If they are remove from the heat and blitz using a food processor or stick blender.
  8. If the soup is too thick, add some more water until it reaches the desired consistency.
  9. If you want, you can serve with a few drops of Franks Hot Sauce on top.

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Our NEW cookbook Everyday Light is OUT NOW!

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