5:2 Diet Curried Parsnip Soup

5:2 Diet Recipe  Warming Curried Parsnip Soup:

I didn’t plan to write this recipe out nor was I doing a 5:2 diet fast day when I made it, but when I was busy eating it yesterday for lunch and tweeting (yes I know…it’s sad!) three people asked me how I made it. And then I added up the calories and realised it would work fine as a 5:2 diet recipe and was very filling and warming. But, you know it’s one of those recipes that I probably do a bit differently each time.  Sometimes I’m lazy and use curry powder or left over curry paste.  Other times I make up my own spice mix with ground cumin, coriander, tumeric and chilli and add fresh ginger and garlic.  If I happen to have a cooking apple, I add it in – it makes the consistency of the soup lighter and adds a special tang.  If I don’t have a spare potato, I use rice.

curried parsnip soup

This isn’t clever cooking, it’s about using what is in the store cupboard.

Curried Parsnip Soup is one of those lovely warming, gloopy winter soups that works well at filling you up.  If you use low fat creme fraiche, it’s around 120 calories for a big bowlful, because parsnips are relatively high in calories (about 75 per 100g).  But, it will make you feel very full, thanks to the high fibre content, and it is high in vitamins and minerals too.  And the curry spices are supposed to improve your metabolism and help you burn fat faster!  I don’t make it just for dieting, it’s something to enjoy all through the winter, with chunks of home made bread and strong cheddar as a kind of winter ploughmans.  Anyway, since I was asked, here’s the way I make it.

Curried Parsnip Soup

Serves 4
Prep time 5 minutes
Cook time 35 minutes
Total time 40 minutes
Dietary Vegetarian
Meal type Soup
Misc Pre-preparable, Serve Hot


  • 4-5 Parsnips (Peeled and chopped into 2cm chunks)
  • 1 Medium Onion (Peeled and diced)
  • 2 Medium Potato (Peeled and chopped into 2cm chunks)
  • 1 tablespoon Olive Oil
  • 1-1.25l Stock (Home made if you have it, otherwise made up using a stock cube or similar - I use Knorr Touch of Taste)
  • 1 tablespoon Mild or Medium Curry Powder (You can use a selection of spices here - try coriander,cumin, tumeric, chilli and ginger - teaspoon of the first two and half a teaspoon of the rest.)
  • 2-3 tablespoons Low Fat Creme Fraiche


  • 1 Cooking Apple (Cored, peeled and diced )


Step 1 Soften the onion in the olive oil over a lowish heat for 8 minutes. Then add the curry powder or spices and cook for a further couple of minutes, being careful not to burn the spices!
Step 2 Add the other vegetables and apple if using and continue cooking for 5 minutes, stirring so that everything gets coated in spiced oil
Step 3 Pour over the hot stock and bring to a gentle simmer. Cook for 20 minutes or until the parsnip and potato is soft
Step 4 Use a stick blender or liquidiser to blend all the ingredients.
Step 5 Stir through the creme fraiche and taste. Adjust the seasoning by adding salt and pepper to taste and warm through.
Step 6 Serve garnished with fresh coriander, creme fraiche or garlic croutons

Now, if someone could organise a country walk, a good log fire and a perhaps a game of scrabble…


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  1. says

    My soup recipes are a bit like that, a bit of this, a bit of that, keep tasting! It’s taken me 3 months to lose 8lb but it’s been easy, not on 5:2 but just cutting my portions and going to the gym!

  2. says

    This sounds rather like our family favourite, which we call SNOOP. Best served so thick you can stand a spoon in t and with turkey+trimmings sandwiches dunked into it….though that may negate the diet part of it..

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