As the weather gets colder, nothing beats enjoying a bowl of hot tasty and nutritional soup.  Parsnips are in season at this time of year and cheap so what better way then to use them up in soups and of course to make some crisps from them to enjoy instead of croutons.

Here is my simple recipe for you to enjoy in the run up to Christmas or even to enjoy over the festive period.

Serves 8


8 medium size parsnips, peel skin
1 medium carrot, peeled and sliced
2 medium white potatoes, peeled and sliced
4 stalks of celery, sliced
1 can of coconut milk
2 tsp of medium heat curry powder
1/2 tsp of smoked paprika
Salt and pepper to taste
Coriander to garnish


  1. Pre-heat oven to 180C
  2. Wash the parsnips, carrot and potatoes.  Peel the skins off and keep to one side
  3. Chop all the vegetables into bite-size pieces
  4. In a saucepan, take 2 tbsp of the coconut cream (the creamy part not watery part) and use this instead of oil.  Gently sauté all the vegetables for 5 minutes.  If you find that the veggies start to stick, add a little hot water
  5. Add in all the spices and mix
  6. Add 4 pints of boiling hot water, cover and simmer for 30 minutes until veggies are tender
  7. Whilst the soup is simmering, put all the vegetable skins on a flat baking tray and rub with 2 tbsp of olive/sunflower oil.  Sprinkle with a little salt and pepper and a dash of smoked paprika and bake in the oven for 20 minutes, mix it up and roast for 20 minutes or until golden and crispy.  Once ready, leave to one side
  8. When the veggies are tender, add the rest of the coconut cream and blend the mixture until smooth
  9. Dish the soup out into bowls, top with some of the veggie crisps and add a sprinkling of coriander leaves and smoked paprika