Plant-Based Curried Parsnip Soup with Pita Chips is a tasty, fall-themed soup with an Indian flair. Made with whole food ingredients.
This uniquely flavored dish features, root vegetables like parsnips and potatoes. The veggies make the soup thick, creamy, and rich. And curry powder adds an earthy spice, and creates a deep flavor.
Serve this Plant-Based Curried Parsnip Soup with crisp, crunchy curried pita chips. Simply coat fresh pita in a lemon juice and curry mixture and toast it in the oven.
Step 1. Soak the cashews in boiling water. They need to get soft be turned into cashew cream. Let them sit as you prepare the soup.
Step 2. In a large pot, cook the onion using 1/4 cup of the vegetable broth as the cooking liquid. Let the onions get soft.
step 3. Stir in the ginger, curry powder, and cumin. Cook 1 minute.
Step 4. Add the parsnips and potato. Then add the remaining 3 3/4 cups of vegetable stock. Bring to a boil, then let simmer for 30 minutes, until the vegetables are tender.
Step 5. Meanwhile, make cashew cream. Drain the cashews and add them to a food processor, along with the almond milk. Blend until smooth. Set aside. Then rinse out the food processor.
Step 6. When the vegetables are tender, transfer the soup mixture to the food processor and puree until smooth.
Step 7. Return the soup to the pot, then add the cashew cream. Season with salt and pepper and allow to reheat.
Step 1. Preheat the oven to 375. Line a baking sheet with parchment paper.
Step 2. In a small bowl, mix the curry powder and lemon juice.
Step 3. Slice a pita round into small triangles. Then spread the curry-lemon mixture onto the triangles.
Step 4. Bake the pitas until they start to crisp and become golden brown, about 5 minutes.
Step 5. To serve, garnish the soup with pita chips and sprinkle with additional salt, pepper, and curry powder.
Soup: This soup will last in an air-tight container for up to a week in the fridge.
Pitas: Pita that has been crisped in the oven will only stay crisp if left out in the open. If you store the toasted pita in a container, it will get soft. For best results, I suggest toasting new pita each time you'd like to make soup.
Thank you for flavorful, soul-warming food. Amen.
Want more soup? Check out my favorite soup recipes:
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Plant-Based Curried Parsnip Soup with Pita Chips is a tasty, fall-themed soup with an Indian flair. Made with whole food ingredients.
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