• 1 tbsp olive oil
  • 1 onion, chopped
  • 3 sticks celery, chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp fresh ginger, peeled and grated
  • 0.5 tbsp curry powder
  • 500 g parsnips, chopped
  • 250 g carrots chopped,
  • 1 litre vegetable stock
  • 4 tsp double cream
  • 2 tbsp pumpkin seeds, toasted


  1. 1

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

  2. 2

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

  3. 3

    Pour in the vegetable stock, cover and simmer for about 30 minutes until the vegetables are tender.

  4. 4

    Purée the soup in batches, adding more stock, if desired, to get the right consistency. If you’re freezing the soup, cool completely and freeze for up to 3 months.

  5. 5

    To serve, reheat the soup, if required, and ladle into bowls. Drizzle over the cream and top with the toasted pumpkin seeds.


    Cook’s tip: to toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop. You can also add a swirl of crème fraîche and parsnip chips to garnish.

Nutritional Details

Each serving provides
  • Energy 850kj 203kcal 10%
  • Fat 8.0g 11%
  • Saturates 2.4g 12%
  • Sugars 13.7g 15%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 163kj/39kcal

Each serving provides

23.6g carbohydrate 9.8g fibre 4.2g protein

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