Slow Cooker Parsnip and Ginger Soup

I really like parsnips, but they only really grace my menus for Sunday lunch, roasted. I love the sweet, nutty flavour they have. Recently, we were eating at a steak restaurant and the only starter on the menu that I felt in the mood for, was parsnip soup. Three of us ended up ordering it. It was a very simple parsnip soup with a bit of  cracked black pepper on the top and some garlic bread on the side. It was so good, that I could have gone home happy right then, never mind about the steak!

Inspired, I bought a big bag of parnsips and set about making some kind of soup with them. Ginger is often put with carrot, another sweet vegetable, so I thought it was worth a try with parsnip. I really enjoyed the kick it gave the soup; it felt like the perfect kind of soup that would do you good if you had a cold!

If you're doing Slimming World, this recipe is "syn" free if you switch ginger paste for ginger powder or fresh ginger.

(serves 4)

500g parsnips
200g potatoes
750ml vegetable stock
1 tsp ginger paste


1. Peel and chop the parsnips into even chunks, as close as you can manage. Do the same with the potatoes.
2. Pour the veg stock into the slow cooker and add the ginger and curry powder. Give it a good stir.
3. Add the parsnips and potatoes.
4. Cook on high for 4 hours, medium for 5-6, low for 6-7.
5. When the veg is soft, blend with a stick blender.
6. If the soup is too thick for your liking, add a little more water. If it's too thin, leave to cook for longer with the slow cooker lid off.
7. Serve with garlic bread or a crusty roll, if desired.

This freezes really well, so pour any remainder into soup cups and freeze for another day. Even better, cook up a double batch and freeze the lot.