Creamy and delicious, this soup maker parsnip soup is an easy and cozy soup perfect for every occasion that calls for a soup. The apple adds a touch of sweetness and the curry gives it a subtle warmth.
You can easily make this curried parsnip soup your own; add some red pepper flakes to make it spicy, or simply use your favorite toppings.
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ingredients
- olive oil (not pictured)
- 1 medium-sized onion chopped
- garlic cloves
- vegetable or chicken stock
- parsnips cut into 2cm/1inch chunks
- 2 medium-sized apples deseeded, quartered and cut into chunks
- curry powder (use more or less, to taste)
- salt and pepper to taste
- 1 tablespoon butter or margarine
- some milk (or preferred choice of plant milk).
how to make soup maker parsnip soup
- Prepare the onion and garlic: Place onion and garlic into your soup maker. Use the chop function until finely chopped.
- Sauté the onion and garlic: Add cooking oil to the soup maker, press the saute function, and sauté the onions and garlic.
- Combine ingredients in soup maker: After sautéing the onion and garlic, I now add the stock first - this helps prevent that dreaded burn notice. Add chopped parsnips, and apple chunks. Be careful not to exceed the maximum fill line.
- Season the soup: Add the salt, pepper, and curry powder.
Once I have sauteed the onion and garlic, I'm starting nowadays with the stock, as this helps minimise the risk of getting a burn notice-
- Cook the soup: Secure the lid on your soup maker and select the smooth soup setting. Cook until the soup is smooth and creamy.
- Add milk and butter: Once cooking is complete, open the lid and stir in the butter. Add the milk, a little at a time until the soup achieves your desired level of thickness.
- Season and serve: Taste and adjust the salt and pepper to taste. Ladle to bowls, garnish, and serve hot with your preferred sides.
Quick tip: Feel free to use more or less milk, until the soup achieves your desired level of consistency.
refregeration and freezing
Keep your leftover parsnip soup in an airtight container in the fridge for 5-7 days. You can also keep it in the freezer for up to 3 months.
Reheat on the stovetop over medium heat, stirring from time to time to prevent burning as well as enable the soup warm up evenly. You can also warm for 2-5 minutes in the microwave, stirring from time to time, until warmed through.
more soup maker recipes
If you liked this soup, you may also like my other soup maker recipes.
make these delicious soups and stews
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📖 Recipe
Soup Maker Parsnip Curry Soup
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 medium-sized onion chopped
- 2 garlic cloves
- 2 cups vegetable or chicken stock
- 500 g parsnips cut into 2cm/1inch chunks
- 2 medium-sized apples deseeded, quartered and cut into chunks
- 1 teaspoon curry powder (use more or less, to taste)
- salt and pepper to taste
- 1 tablespoon butter or margarine
- 1 cup milk (see notes below)
Instructions
- Place onion and garlic in your soup maker and use the chop function until finely chopped.
- Add cooking oil, select the sauté function, and sauté the onion and garlic until soft and fragrant.
- Pour in the stock first (this prevents the soup maker from getting a burn notice).
- Next, add the chopped parsnips and apple chunks. Season with salt, pepper, and curry powder.
- Fit the lid securely, choose the smooth soup setting, and cook until the soup is creamy and smooth.
- When done, open the lid and stir in butter. Gradually add milk, stirring until you reach your desired consistency.
- Adjust salt and pepper as needed. Ladle into bowls, garnish to your liking, and serve hot with your favorite sides.
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