Spiced carrot, parsnip and swede soup recipe

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  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian
serves: 4
Skill: medium
Cost: cheap
5-a-day: 2
Prep: 10 min
Cooking: 50 min
+ 10 mins' cooling time

Nutrition per portion

Calories 247 kCal 12%
Fat 14.7g 21%
  -  Saturates 4.3g 22%
Carbohydrates 24.1g 12%
  -  of which Sugars 18.5g 21%
Protein 5.4g 11%
Salt 0.38g 6%
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  • Warm up this winter with this spiced carrot, parsnip and swede soup. Topped with crunchy, homemade parsnips crisps this spiced soup is packed with hearty root vegetables and is just delicious!

    This spiced soup recipe serves four people and will take just over an hour to prepare and cook, so you don’t have to take out a whole Sunday afternoon to meal prep. Making this recipe can also be done just as easily on a weekday evening.

    In fact, this spiced roots soup is ideal to make on a Monday evening, as it uses up all of those classic root vegetables that you would usually make alongside your Sunday roast dinner, making it a great way to use up leftovers.

    If you’re looking for new swede recipes to try to use up some more seasonal veg, this recipe is a great one to try. The soft carrots, parsnips and swede work wonders together to make warming, rich, hearty and flavoursome soup.

    Full of root vegetables, a bowl of this soup certainly counts towards your 5-a-day. Plus, it will keep you warm enough throughout the winter months that you won’t have to sit around in socks, gloves and three jumpers with the heating on full blast.


    • 2tbsp (30ml) sunflower oil
    • 1 onion, finely chopped
    • 2tsp medium curry paste
    • 275g (10oz) carrots, peeled and diced
    • 225g (8oz) swede, peeled and diced
    • 225g (8oz) parsnips, peeled and diced
    • 1.3 litres (2 1/4 pt) vegetable stock
    • 1/4 pt vegetable stock
    • Natural yogurt
    • Crushed coriander seeds, to garnish
    • Parsnip crisps (see Top Tip)


    • Heat the oil in a large pan and fry the onion for 5-6 mins until just softened. Stir in the curry paste and cook for 1 min, then add the diced vegetables, cover and cook gently for 5 mins.

    • Pour in 850ml (1

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    • Purée the soup in a blender or food processor and return to the pan. Add another 150ml (¼ pt) of the stock and heat through gently. Only add the rest of the stock if you prefer a soup with a thinner consistency.

    • Adjust the seasoning to taste and serve in warmed bowls. Add a spoonful of yogurt and garnish with parsnip crisps and crushed coriander seeds.

    Top tip for making Spiced carrot, parsnip and swede soup

    To make the parsnip crisps, use a potato peeler to shave long, thin strips from a large, peeled parsnip. Deep-fry in hot oil for 1-2 mins until crisp and golden. Drain well on kitchen paper.

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