Go Back
+ servings

Curried Parsnip Soup

  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 130
  • Carbs 29G
WW Points
  • 4 Green
  • 4 Blue
  • 3 Purple


  • 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


  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!