Curried Parsnip Soup


1 tsp cumin seeds
2 tsp coriander seeds
1 tsp oil
1 onion, chopped
2 garlic cloves, chopped
1/4 tsp turmeric
1/4 tsp chili powder
1 cinnamon stick
2 cups parsnips, peeled and chopped
4 cups vegetable stock
Kosher salt and cracked black pepper to taste
Cilantro leaves, for garnish
3 tbs plain Greek yogurt


  • In a skillet, fry the cumin and coriander seeds over moderately high heat for 1-2 minutes, until the seeds are lightly toasted.
  • Set aside until cooled, then grind toasted seeds with a mortar and pestle.
  • Heat the oil in a saucepan, then cook the onion and cook until they start to turn golden.
  • Add the garlic, turmeric, chili powder, and cinnamon stick and cook  for an additional minute.
  • Add the parsnips and stir well.
  • Pour in the stock and bring to a boil.
  • Cover and simmer for 15 minutes or until the parsnips are cooked.
  • Let the soup cool, then remove the cinnamon stick and discard.
  • Blend the soup in a food processor until smooth.
  • Transfer to a  saucepan and reheat  gently.
  • Season to taste with salt and pepper.
  • Garnish with fresh cilantro leaves and yogurt.




15 min


14 min


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