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Curried parsnip soup made with Korma curry blend

Serving Christmas dinner takes time, so to stave off your guests’ hunger pangs as they savour the smells from the oven, serve them a cup of tasty curried soup.  We’ve made this one with our Korma blend, so it’s milder to cater for the range of tastes around the Christmas dinner table.  But you can increase the heat with an extra spoonful of Korma, or try our Madras or Sri Lankan blends for an extra kick of heat.  The recipe would also work just as well with butternut squash or pumpkin – Serves 6-8 as a small starter before dinner or 4 as a hearty lunch with bread

Serves: 6


  • 2 tbsp rapeseed oil (we use Cullisse)
  • 1 large onion finely chopped
  • 1 fat clove of garlic crushed
  • 700g parsnips peeled, cored and chopped into chunks
  • 1 tsp Pinch Korma Blend
  • 1.5 litres of stock (chicken or vegetable)
  • plain yoghurt to serve

Curried Parsnip Soup


Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry until soft and golden. Add the parsnip and cook for a few minutes, stirring from time to time, then add the Korma blend and stir well to coat the vegetables. Cook for a minute then add the stock. Bring to the boil then reduce to a simmer, cover and cook for about 30 minutes. Remove from the heat and allow to cool slightly before using a blender or food processor to blend in batches until smooth. Return to a pan to reheat if eating immediately, or allow to cool completely and store in the fridge where it will keep covered for a couple of days. You can also put it in the freezer at this point. As this is a curried soup we prefer to serve it with a dollop of plain yogurt, but use cream or crème fraiche if you prefer.

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