, Step by step

Parsnip and coconut curry soup

A warming spiced parsnip soup with a hint of coconut, perfect for lunch or supper.

Mark Stower, Director of Food and Service.

Preparation Time: 10 mins

Cooking Time: 40 mins

Serves: 6


  • Step 1

    Preheat the oven to Gas mark 4 or 180˚C. Place the parsnips on a baking tray, coat in 50ml of olive oil and roast in the oven for approximately 25 minutes, until golden brown. Remove from the oven and leave to one side.

  • Step 2

    Add the remaining olive oil into a thick-bottomed pan and over a medium heat soften the onions, then add the curry powder and cook for one minute.

  • Step 3

    Now add the cooked parsnips, honey, garlic, vegetable stock and coconut milk.

  • Step 4

    Stir all the ingredients together and bring to a simmer. Add the coriander stalks and season with salt and pepper.

  • Step 5

    Leave to simmer for 30 minutes, stirring occasionally.

  • Step 6

    Take the soup off the heat and blend until smooth in the pan, using a stick blender.

  • Step 7

    Check the seasoning and consistency. This can be adjusted with adding extra vegetable stock.

  • Step 8

    Ladle into bowls and scatter over some fresh coriander leaves.


  • Parsnips are members of the parsley family and originated from roots that still grow wild in the UK.
  • They were a popular food with the Romans and their name derives from the Latin word ‘pastus’ that means ‘fed’. They were also used as medicines for toothache!
  • In the Middle Ages parsnips were used to sweeten foods like cakes and preserves before the introduction and wider availability of beet and cane sugar and because honey was very expensive.
  • Parsnips are a useful source of various vitamins and minerals, including vitamin C and potassium.
  • The other main ingredient in this soup – coconut milk – is the grated pulp of ripe coconuts soaked in water. It may be thinned with added water, as in canned coconut milk. It contains hardly any vitamins or minerals.
  • A portion of Mark’s delicious soup provides just under two of the recommended five portions a day. Unfortunately, even if you have more of this soup, it only counts as one of the five, because you need to eat a variety of different types of vegetables and fruit – raw or cooked, frozen, or dried – each day.