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Curried Parsnip Soup

Curried Parsnip Soup

Low-Calorie Curried Parsnip Soup for the 5:2 Diet

Course Appetizer, Lunch
Cuisine Vegetarian
Keyword 5:2 diet, curried soup, low-calorie, parsnip, soup, winter
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 120 kcal


  • 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


  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!
  2. Add the other vegetables and apple if using and continue cooking for 5 minutes, stirring so that everything gets coated in spiced oil
  3. Pour over the hot stock and bring to a gentle simmer. Cook for 20 minutes or until the parsnip and potato is soft
  4. Use a stick blender or liquidiser to blend all the ingredients.
  5. Stir through the creme fraiche and taste. Adjust the seasoning by adding salt and pepper to taste and warm through.
  6. Serve garnished with fresh coriander, creme fraiche or garlic croutons