Curried Parsnip and Apple Soup With Parsnip Crisps

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“I had this at my friend's house. She is a vegetarian. It was absolutely delicious, I have made it many times since. This recipie is one of Delia Smith's.”
1hr 10mins

Ingredients Nutrition


  1. Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
  2. Remove them and crush them finely with a pestle and mortar.
  3. Next, heat the butter and oil in a saucepan until the butter begins to foam.
  4. Add the onions and gently soften for about 5 minutes.
  5. Add the garlic and cook for 2 minutes.
  6. Add the crushed spices along with the turmeric, cayenne and ginger.
  7. Stir and cook gently for 5 more minutes.
  8. Add the parsmips and stir in the stock.
  9. Add salt and pepper and simmer gently for 1 hour without putting on a lid.
  10. Then liquidise.
  11. For the parsnip crisps.
  12. peel and finely slice the parsnip.
  13. Heat the oil in a frying pan until it is very hot.
  14. fry the parsnip in batches until they are golden brown 2-3 minutes.
  15. remove them with a slotted spoon, and put them on kitchen paper to drain.
  16. Serve on the heated soup.

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