This is a delicious and warming parsnip soup for a cold winter’s day. We’ve kept the spice mild, in case you are someone who suffers from heartburn, with spicy food in pregnancy.

  • Dash of oil
  • 1 x onion
  • 3 x large parsnips
  • 750 ml vegetable stock
  • 2 teaspoons of mild curry powder
  • Salt & pepper to taste
  • Paprika and double cream to garnish (optional)


  1. Peel and chop the vegetables, keep separate.
  2. Heat the oil in a large saucepan over a medium heat. Add the onions and gently fry for about five minutes until soft, but not brown.
  3. Add the parsnips, and mix into the onions.
  4. Sprinkle over the curry powder and fry for a couple more minutes so the flavours are released.
  5. Pour the hot stock over the vegetables and bring to a gentle simmer. Simmer for 15 minutes, until the parsnips are soft.
  6. Season with salt and pepper, remove from the heat and blend with a hand mixer. Serve with a swirl of cream and some paprika.