Curried Parsnip Soup with Parsnip Crisps and Naan Bread


600g parsnips, peeled

200g potatoes, chopped

200g carrot, chopped

1 large onion, chopped

2 cloves of garlic, crushed

1 tsp of cumin

1 tsp ground coriander

1 tsp ginger

1 tsp turmeric

Handful of fresh coriander, chopped

500ml vegetable stock

Knob of butter

Olive oil

2 large naan breads


  1. Preheat oven to 180°C/350°F/gas mark 4.
  2. Take 200g of the peeled parsnips and using a peeler, make long ribbons of parsnip. Coat in a little oil and place on a baking tray in the middle of the oven.
  3. Cook until the turn golden brown. They will appear soggy when you take them out of the oven, but will become crispy when cooled.
  4. Chop the remaining parsnips.
  5. Put a large pan on a medium heat, melt the butter and cook the onion until soft. Add all the chopped vegetables and cook for a further 5 minutes, until softened.
  6. Add in the spices and garlic and cook for 5 minutes.
  7. Add the stock and bring to the boil. Turn the heat down and simmer for 20 minutes until all of the vegetables are soft.
  8. Using a hand blender, blend until you get a smooth texture, adding more stock if required.
  9. Finish with a handful of chopped coriander, lightly toast the naan breads and scatter the parsnip crisps over each bowl and serve.