Hamdi Saidani This Jamie Oliver Curried Parsnip Soup recipe is one of the easiest and simplest parsnip soups you’ll ever try. This easy spicy curry parsnip soup is made with parsnips, spicy curry powder, honey, double cream, thyme, onion, and garlic. If you want to make it vegetarian, simply replace the chicken stock with vegetable stock.
Jamie Oliver Curried Parsnip Soup Ingredients
- 1 kg parsnips, peeled and chunked
- 1-2 tsp curry powder
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, sliced
- 3 sprigs thyme
- 3 tbsp honey
- Salt and pepper to taste
- 1.5 liters of chicken stock (or vegetable stock for vegetarians)
- 450 ml double cream
How To Make Jamie Oliver Curried Parsnip Soup
- Turn on your oven and set it to 200C. While it’s heating up, grab a roasting pan and toss in your olive oil, chopped onion, sliced garlic, parsnip chunks, thyme sprigs, honey, curry powder, salt, and pepper. Give it a good mix.
- Slide the roasting pan into the preheated oven. Let the veggies roast for about 25-30 minutes. You’ll know they’re done when they turn a nice golden color and feel soft when poked.
- Take a large pot and pour in almost all of your chicken stock, save about a cup for later. Add the double cream. Turn the heat up until it starts to boil, then lower it so the mixture simmers.
- Add your roasted veggies to the simmering pot. Now, go back to your roasting pan and pour in the cup of chicken stock you saved. Heat it and scrape off any tasty bits stuck to the pan. Add this to your simmering soup.
- Turn off the heat and let the soup cool down a bit. Then, pour it into a blender and whiz it until it’s smooth. Pour it back into the pot and add salt and pepper until it tastes just right.
WhatTo Serve With Curried Parsnip Soup
Pair this hearty Curried Parsnip Soup with a slice of crusty bread or a side of green salad for a complete meal. For a more indulgent option, consider serving it with garlic naan or cheese toasties.
How Long Does Curried Parsnip Soup Last in The Fridge
Jamie Oliver Curried Parsnip Soup will stay good in the fridge for up to 4 days. Make sure to store it in an airtight container to keep it fresh.
Can I Freeze Curried Parsnip Soup
Yes, you can freeze Curried Parsnip Soup. Pour the cooled soup into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and warm it up on the stove.
Jamie Oliver Curried Parsnip Soup Nutrition Facts
- Calories: 375
- Protein: 7 grams
- Carbohydrates: 42 grams
- Fiber: 10 grams
- Fat: 22 grams
- Saturated Fat: 11 grams
- Sodium: 900 mg
Try More Soup Recipes:
- Jamie Oliver Parsnip And Apple Soup
- Jamie Oliver Cauliflower Leek Soup
- Jamie Oliver Minestrone Soup
- Jamie Oliver Cauliflower And Broccoli Soup
- Jamie Oliver Sweet Potato Chorizo Soup
Jamie Oliver Curried Parsnip Soup
Description
This Jamie Oliver Curried Parsnip Soup recipe is one of the easiest and simplest parsnip soups you’ll ever try. This easy spicy curry parsnip soup is made with parsnips, spicy curry powder, honey, double cream, thyme, onion, and garlic. If you want to make it vegetarian, simply replace the chicken stock with vegetable stock.
Jamie Oliver Curried Parsnip Soup Ingredients
How To Make Jamie Oliver Curried Parsnip Soup
- Turn on your oven and set it to 200C. While it’s heating up, grab a roasting pan and toss in your olive oil, chopped onion, sliced garlic, parsnip chunks, thyme sprigs, honey, curry powder, salt, and pepper. Give it a good mix.
- Slide the roasting pan into the preheated oven. Let the veggies roast for about 25-30 minutes. You’ll know they’re done when they turn a nice golden color and feel soft when poked.
- Take a large pot and pour in almost all of your chicken stock, save about a cup for later. Add the double cream. Turn the heat up until it starts to boil, then lower it so the mixture simmers.
- Add your roasted veggies to the simmering pot. Now, go back to your roasting pan and pour in the cup of chicken stock you saved. Heat it and scrape off any tasty bits stuck to the pan. Add this to your simmering soup.
- Turn off the heat and let the soup cool down a bit. Then, pour it into a blender and whiz it until it’s smooth. Pour it back into the pot and add salt and pepper until it tastes just right.
