Compressed updated hub
Compressed 1024x135 tablet
Compressed 640x60v2 mobile Responsiveness fix


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 celery sticks, chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp grated fresh ginger
  • 0.5 tbsp curry powder
  • 500 g parsnips, chopped
  • 250 g carrots, chopped
  • 1 low-salt vegetable stock cube, made up to 1 litre with hot water
  • 4 tsp cream, to serve
  • grated apple, to serve (optional)


  1. 1

    Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for 5 minutes.

  2. 2

    Stir in the curry powder and cook for a further 5 minutes.

  3. 3

    Add the parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender – this will take about 30 minutes.

  4. 4

    Purée the soup in batches, adding more stock to achieve the right consistency. Garnish with the cream and grated apple, if using, and serve.



Nutritional Details

Each serving provides
  • Energy 808kj 193kcal 10%
  • Fat 5.3g 8%
  • Saturates 1.3g 7%
  • Sugars 16.9g 19%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 138kj/33kcal

Each serving provides

26.5g carbohydrate 10.8g fibre 4.1g protein

Show us how you cook it!
Back to top