Curried Parsnip Soup

  • 10MINS
  • 20MINS
  • 130KCAL

Soup season has arrived and our slimming-friendly Curried Parsnip Soup is great on a chilly day, whether you’re counting calories or following a plan like Weight Watchers.

NutritionPer Serving

  • Calories130
  • Carbs29g
  • Protein3g
  • Fat2g
  • Saturates0.2g
  • Sugars6g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Curried Parsnip Soup is a fantastic choice for a chilly day and is great if you’re counting calories or following a plan like Weight Watchers.

Soups are sooo easy to make and they’re a fantastic choice for a low calorie or Points lunch or dinner. This Curried Parsnip Soup is quite thick, so if you like it a little thinner then you can add some extra stock or water.

If you’re not keen on spice, then you can just leave the curry powder out as this soup is so full of flavour that it’s still super tasty without it – similarly, if you like your food with a kick, then just add more powder!

What diets is this Curried Parsnip Soup suitable for?

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

It can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Vegetable stock pot

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 Soup recipe?

  • You need to count 4 Points per portion of this Curried Parsnip Soup recipe if you’re on WW Green.
  • You need to count 4 Points per portion of this Curried Parsnip Soup recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Curried Parsnip Soup recipe if you’re on WW Purple.

Do you need any special ingredients to make this Curried Parsnip Soup?

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How many calories are in this Curried Parsnip Soup?

There are 130 calories per portion in this Curried Parsnip Soup, which means it falls into our Everyday Light category.

This Curried Parsnip 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

Keep half of one parsnip aside. Chop the rest of the parsnips into 1 inch pieces. Add to a saucepan with the diced potato, onion, garlic, curry powder and stock pot. Stir in the boiling water and simmer for 10 minutes.

Step 2

Chop the half parsnip you put aside, into 0.5cm dice. Add to an air fryer with some low calorie cooking spray and cook for 10 minutes until crisp.

Step 3

After 10 minutes, finely chop the leafy part of the fresh coriander and add half to the sauce pan. Simmer for a further 10 minutes.

Step 4

Blitz the soup until thick and creamy – you may need to add some extra boiling water if it is too thick. Add the remaining coriander leaves and blitz for a further few seconds.

Step 5

Serve immediately, topped with the parsnip croutons and a sprinkle of curry powder!

What could I serve with this Curried Parsnip Soup?

This Curried Parsnip Soup is the perfect starter when served before the following main, accompaniment and dessert:

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How do you know when this Curried Parsnip Soup is cooked?

You’ll need to cook your Curried Parsnip Soup until the potatoes and parsnips are tender which should take around 20 minutes.

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 this Curried Parsnip 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 Soup in the fridge for approximately 3 days or so.

Can I freeze this Curried Parsnip Soup?

No, we don’t recommend freezing this recipe.

How do I reheat this Curried Parsnip Soup?

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

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Curried Parsnip Soup

Soup season has arrived and our slimming-friendly Curried Parsnip Soup is great on a chilly day, whether you're counting calories or following a plan like Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 130
  • Carbs 29G
WW Points
  • 4 Green
  • 4 Blue
  • 3 Purple

Ingredients

  • 3 large parsnips peeled
  • 1 large potato peeled
  • 2 cloves garlic crushed
  • 1 large onion diced
  • 1-2 tbsp medium curry powder (use hot or mild if preferred)
  • 1 vegetable stock pot
  • 1 bunch fresh coriander
  • 1.5 litres boiling water
  • low calorie cooking spray

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

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Instructions

  1. Keep half of one parsnip aside. Chop the rest of the parsnips into 1 inch pieces. Add to a saucepan with the diced potato, onion, garlic, curry powder and stock pot. Stir in the boiling water and simmer for 10 minutes.
  2. Chop the half parsnip you put aside, into 0.5cm dice. Add to an air fryer with some low calorie cooking spray and cook for 10 minutes until crisp.
  3. After 10 minutes, finely chop the leafy part of the fresh coriander and add half to the sauce pan. Simmer for a further 10 minutes.
  4. Blitz the soup until thick and creamy - you may need to add some extra boiling water if it is too thick. Add the remaining coriander leaves and blitz for a further few seconds.
  5. Serve immediately, topped with the parsnip croutons and a sprinkle of curry powder!

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11 comments

See what others have to say

Tanja WakelinThursday 7th December 2017

Would I be right in assuming that it should be 2 teaspoons of curry powder instead of 2 tablespoons? I made the soup today with 2 tablespoons of medium curry powder (as per the recipe) and it was very tasty, but nearly blew our heads off ????. I had to tone it right down with lots of fat free fromage frais and we are used to spicy food. x

Reply

RoseSaturday 4th November 2017

Hi, the recipe is amazing! Could I freeze it if I have some left?

Thanks 🙂

Reply

JeanetteWednesday 4th October 2017

What if I don’t have an airfryer?

Reply

SheenaWednesday 20th September 2017

You guys have done it again, such a fab soup recipe, I love it and the fact that it’s gluten free. Also, y’all have much nicer parsnips than the pitiful ones in my Mississippi grocery store, lol! 🙂

Reply

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