Parsnip soup – with added hint of korma

This parsnip soup recipe has a mild korma taste and makes a great tasting recipe for parsnip soup.  This parsnips soup can be served hotter and more spicy with madras instead of korma paste.

Ingredients – 4 portions

  • 300g parsnips
  • 100g korma paste
  • 300g coconut milk
  • 100g onions
  • 30g fresh coriander
  • 40g flaked almonds
  • 200g double cream
  • 4 tbs vegetable oil
  • 1 litre chicken stock
  • 50g mango chutney
  • Sea salt / pepper to taste

Getting everything ready


  1. Place diced parsnips into a large saucepan, pour in the stock, add the mango chutney and bring to the boil.  Turn down the heat and simmer for 25-30 minutes until the parsnips are soft and well cooked.
  2. Remove from the heat, allow to cool slightly.  Pour into a blender and blend to a smooth liquid.
  3. Place the oil into a heavy-bottom saucepan over a medium heat, add the onion and sweat for 3 minutes without colour.  Add the korma paste and cook gently for a further 2 minutes.  Slowly add the coconut milk and the parsnip liquid.
  4. Season to taste, bring to the boil, turn down the heat and simmer gently for 15 minutes.
  5. Pass the parsnip soup through a fine strainer into a clean saucepan.  Check the seasoning and consistency.  Add the cream and chopped coriander leaves and heat almost to boiling.
  6. Ladle the parsnip soup into warmed soup bowls and garnish each bowl with the roasted almonds and coriander leaves.
  7. Serve the parsnip soup with fingers of warm naan bread.

Hints and tips

Exchange the chicken stock for vegetable stock for a vegetarian option to the parsnip soup. To make this parsnip soup recipe hotter and more spicy, exchange the korma paste for madras or another hotter curry paste.