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.
Why I love this soup
- Dietary needs - this recipe is plant-based, gluten-free, oil-free and sugar-free
- Great for meal prep - make in advance for healthy, warm meals each day of the week
- Main or Side - eat this soup as a side or enjoy a large bowl as a full meal
Ingredient Notes
- Onion: Onion adds a sweet, caramel flavor and serves as the base of the soup.
- Ginger: Use fresh ginger for a real kick of tang.
- Curry Powder: Coriander, turmeric, cumin, and chili powder make up the base of curry powder. Curry powder can also have spices like ginger, cinnamon, cloves, garlic, and mustard... it depends on what kind you make or buy. Any blend will be a flavorful combination of earthy spices.
- Cumin: Even though most curry powders have cumin, a bit of extra cumin adds some warm, peppery flavor.
- Parsnips: I used fresh parsnips from the farmers market, but regular parsnips from the grocery store will do just fine.
- Yellow Potato: I used a Yukon Gold potato for sweetness. But you could also use a Russet potato or any other neutral potato.
- Vegetable Stock: The right vegetable stock will add TONS of flavor. Make sure to buy one with no added sugar or preservatives.
- Cashews: To make this soup extra creamy, we'll use cashew cream. And therefore we'll need cashews.
- Almond Milk: Mix the almond milk with the cashews to create a thick, creamy cashew cream.
Curried Pita Chip Ingredients
- Curry Powder: We'll use the curry powder to season the pita.
- Lemon Juice: Lemon or lime juice will help adhere the curry powder to the pita.
- Pita: Grab a whole wheat pita from the store. If you are gluten-free, there are several brands that gluten-free pita -- you might find them in the frozen section.
How to make Plant-Based Curried Parsnip Soup
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 ¼ 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 ¾ 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.
How to make Curried Pita Chips
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.
Storage
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.
Recipe Prayer
Thank you for flavorful, soul-warming food. Amen.
Related Recipes
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📖 Recipe
Plant-Based Curried Parsnip Soup with Pita Chips
Ingredients
- 1 Medium Onion chopped
- 1 Teaspoon Minced Ginger
- 1 Teaspoon Curry Powder
- ½ Teaspoon Ground Cumin
- 16 Ounces Parsnips chopped
- 1 Medium Yukon Gold Potato chopped
- 4 Cups Vegetable Stock divided
- ⅓ Cup Cashews
- ⅓ Cup Almond Milk
Curried Pita Chips
- ½ Teaspoon Curry Powder
- ½ Teaspoon Lemon Juice
- 1 Whole Wheat Pita or Gluten-Free Pita
Instructions
- Soak the cashews in boiling water. Let sit as you prepare the soup.
- In a large pot, cook the onion using ¼ cup of the vegetable broth as the cooking liquid. Let the onions get soft.
- Stir in the ginger, curry powder, and cumin. Cook 1 minute.
- Add the parsnips and potato. Then add the remaining 3 ¾ cups of vegetable stock. Bring to a boil, then let simmer for 30 minutes, until the vegetables are tender.
- 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.
- When the vegetables are tender, transfer the soup mixture to the food processor and puree until smooth.
- Return the soup to the pot, then add the cashew cream. Season with salt and pepper and allow to reheat.
Curried Pita Chips
- Preheat the oven to 375. Line a baking sheet with parchment paper.
- In a small bowl, mix the curry powder and lemon juice.
- Slice a pita round into small triangles. Then spread the curry-lemon mixture onto the triangles.
- Bake the pitas until they start to crisp and become golden brown, about 5 minutes.
- To serve, garnish the soup with pita chips and sprinkle with additional salt, pepper, and curry powder.
Nutrition
Nutrition information is an estimate.
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