Last Updated on March 17, 2020
Curried Parsnip Soup for the 5:2 Diet.
I didn’t plan to write this recipe for curried parsnip soup up on London-Unattached 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 leftover curry paste. Other times I make up my own spice mix with ground cumin, coriander, turmeric 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.
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 homemade bread and strong cheddar as a kind of winter ploughman’s. Anyway, since I was asked, here’s the way I make it.
Low-Calorie Curried Parsnip Soup for the 5:2 Diet
- 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
- 1-1.25 l Stock Homemade if you have it, otherwise made up using a stock cube or similar
- 1 tablespoon Mild or Medium Curry Powder You can use a selection of spices here - try coriander,cumin, turmeric, 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
-
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!
-
Add the other vegetables and apple if using and continue cooking for 5 minutes, stirring so that everything gets coated in spiced oil
-
Pour over the hot stock and bring to a gentle simmer. Cook for 20 minutes or until the parsnip and potato is soft
-
Use a stick blender or liquidiser to blend all the ingredients.
-
Stir through the creme fraiche and taste. Adjust the seasoning by adding salt and pepper to taste and warm through.
-
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…that, with a bowl of my curried parsnip soup and perhaps a sausage sandwich (not part of the 5:2 diet of course).
Meanwhile, if you are looking for a good wintery soup recipe, why not pin this post for later
I don’t actually do diets, I make and eat what I enjoy and parsnips throughout winter are definitely a favourite. What I love about your recipe is the different options you give, especially the adding of an apple or rice if you have no potato. These are stored in my brain now ready for when I next make one of my favourite comforting soups. Thank you.
It’s soup season and there are parsnips in the garden – this looks so warming and delicious – who cares that it’s “diet food”? I always think the mark of a good diet dish is one you choose to eat even when not dieting.
This sounds delicious, I have pinned to use the recipe when the weather turns cold again.
I love making soups and this is my favourite
This is a very old recipe used every autumn and winter for 50 years. It freezes well.so I do 6/8 portions ,use as much as we want and freeze in 2 portion containers.We also like it even better replacing the curry spices with Ras-el-Hanout or Ruby rose Harissa..
This soup looks perfect for chilly autumn days!
I don’t like parsnips but I’d definitiely give this recipe a go because the flavour would be greatly improved, I’m sure 🙂
I must try this recipe, simple but I am sure it will be very tasty
These are simple and fast to prepare and everyone enjoyed them!
This looks so delicious!
Sounds fab – love soups like this!
This sounds yummy!
Looks delicious can’t wait to make and try it for myself!
This sounds absolutely delicious, will be trying it soon!
great flavours
this might be better with a dash of Tabasco’!
‘this might be better with a dash of Tabasco’!
Sounds fab – love soups like this!
Me too, it’s really unusual
mmmmmmm sound delicious and just what I need on these cold winter nights
It’s a very easy and cheap recipe;)
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..
LOL I do think the sandwiches would blow the diet!
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!
You are good Janice!
This sounds delicious! I am adding it forthwith to my diet recipe rotation. Thanks, Fiona 🙂
you know, I think it’s an old classic from the 70s. It’s very warming!