Home Gluten Free Curried Parsnip Soup (GF)

Curried Parsnip Soup (GF)

Curried Parsnip Soup (GF)


This beautiful curried parsnip soup is an ideal winter hotter. Made with in-season parsnips, it has a stupendous steadiness of savoury and candy, and is extraordinarily clean and comforting to eat.

You’ll be able to serve it as a standalone dish, or with bread for dipping. Strive my new gluten free delicate breadsticks, 3-ingredient doughballs or straightforward flatbread, in the event you want a home made bread in a rush. Or bake my 6-ingredient fluffy rolls you probably have a bit of longer.

Can I Make this Curried Parsnip Soup Forward of Time?

This soup will be made prematurely and both refrigerated or frozen, making it an excellent meal choice for the festive season. Particularly between Christmas and New Yr if you find yourself executed with cooking. Or for wholesome lunches and simple meal prep to tide you thru the beginning of the yr.

Why Do You Use Beef Inventory?

It is a great tip I learnt from English cookery author Jane Grigson, whose basic parsnip soup I loved consuming whereas rising up. The meat inventory offers a beautiful depth of flavour and pairs very well with the sweetness of the parsnip.

If you’re vegetarian, you may completely use vegetable inventory as a substitute, though the flavour will probably be completely different it is going to nonetheless be scrumptious.

Curried Parsnip Soup Recipe

This recipe makes sufficient to serve 4 beneficiant parts of soup. You’ll be able to stretch it to feed 6 folks in the event you want a thinner soup and serve with a aspect of gluten free bread. Or double/triple the recipe as required.

If you’re one individual, then this recipe can be good for you as you may freeze the soup in parts and luxuriate in at your leisure.

You will discover step-by-step images beneath the recipe, in case you want a visible information. For another assist alongside the best way or you probably have questions, please do message me on social media (@myglutenfreeguide) or electronic mail me at laura@mygfguide.com.

Should you get pleasure from this curried parsnip soup recipe, please go away a evaluation on the recipe card under and unfold the phrase! It makes a world of distinction to me :).

Thanks a lot! Laura xxx

Curried Parsnip Soup (GF)

Yield: Serves 4

Curried Parsnip Soup (GF)

Prep Time:
5 minutes

Cook dinner Time:
35 minutes

Extra Time:
5 minutes

Complete Time:
45 minutes

A marvel winter hotter, this soup is clean and thick for the last word in consolation meals. Serve with my gluten free tacky breadsticks or bread for dipping.


  • 1 massive brown onion
  • A knob of salted butter (about 15g) and a bit of olive oil about 1 tsp)
  • 3 massive parsnips (complete weight approx 900g, earlier than peeling)
  • 1 massive clove garlic
  • 1 tbsp gentle curry powder
  • 1 litre beef inventory
  • 80ml double cream (single cream or milk are additionally nice, if you’d like a lighter soup)
  • Salt and black pepper to season


  1. Peel and roughly cube the onion. Add to a medium-sized non-stick saucepan (with lid), together with the butter and a drizzle of olive oil. Cook dinner for five minutes over a medium warmth, till starting to melt.
  2. Peel the garlic clove and crush it with the flat aspect of your knife – add to the pan.
  3. Peel and high and tail the parnsips, earlier than chopping into small chunks. Add the parsnip to the pan, together with the curry powder and a few freshly floor black pepper and prepare dinner for five minutes, stirring recurrently.
  4. Pour the new beef inventory into the pan, which ought to cowl the parsnip and onion utterly. Stir properly, deliver to the boil, then cowl the pan with a lid and switch right down to a simmer. Go away to prepare dinner for half-hour (longer can be nice), till the parsnip chunks are utterly. Then take the saucepan off the warmth.
  5. Use a stick blender (or comparable) to puree the soup till utterly clean and silky.
  6. Add the cream to the soup and stir by way of. The soup will nonetheless be thick, so add a bit of water till you get your required consistency – I prefer to hold this soup fairly thick because it’s beautiful to eat. Then style the soup and season with salt and extra black pepper as wanted. Then serve :).


Inventory – vegetable or hen inventory are nice alternate options for this soup. The meat inventory is a tip from English cookery author Jane Grigson, because it provides a beautiful richness and depth of flavour to this soup.

If you want to make this soup dairy free, please be happy to sub in plant primarily based altneratives for the cream and butter.

Freezing the soup – this soup freezes very properly. Go away it fairly thick, then as soon as cooled, freeze in parts. You’ll be able to then defrost and add water when serving, if you’d like a thinner soup.

For extra yummy warming dishes, why not strive a few of my different gluten free recipes:

Take pleasure in! Laura xxx



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