Homemade Vegan Curried Parsnip Soup

Learning to make your own soup is empowering, affordable and delicious! Once you know the basics (just fry up onion and garlic with good veggie stock, add your ingredients and some water, then cook and blend. That’s it! You’ll never go back!

If you make a lot of homemade soup, it’s worth investing in a good stick blender, to save the faff of washing blenders all the time. It’s UK law that whoever sells it to you, has to take your old appliance back for recycling.

Curried Parsnip Soup (The Veg Space) is made with roasted garlic for extra flavour, and you can add as few or many spices as you like, depending on your preference.

Before cooking, read up on food safety for people and pets. Just bin allium scraps (garlic, onion, leeks, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures.

If using tinned ingredients, fully remove lids (or pop ring-pulls back over holes), before recycling, to avoid wildlife getting trapped.

Let leftover soup cool to room temperature, and store in a sealed container in the fridge for a couple of days. Cool completely before freezing leftovers (thaw before reheating in a pan, stirring often to keep the creamy texture).