Thursday, November 12, 2009

Grandma Maddock's Curried Parsnip Soup

While giving the Locket presentation at the various shows and rallies, many of you have asked for Tracey's Mum's traditional English parsnip soup recipe. It's a wonderful recipe, ideal for these cold winter nights.

For the sugar, I've also included Xylatol and Stivia which are excellent healthy alternatives, and you can't taste the difference, especially in this soup.

Ingredients (serves 6)

  • 2 parsnips, peeled & chopped
  • 2 eating apples, cored & chopped
  • 2 onions, chopped
  • 2 floury potatoes (large), peeled & chopped
  • 4oz sultanas
  • 2 UK pints chicken stock (20 fl oz)
  • 2 tbsp curry powder
  • 2 tsp ground ginger
  • 2 tsp caster sugar or Xylitol or 1 drop stevia
  • 1 tsp salt
  • 1 tsp black pepper 1 tbsp fresh thyme, chopped


  • Cook parsnips, apples, onions, potatoes and sultanas in the
  • chicken stock for half and hour.
  • Liquidise and return to the pan with the curry powder, ginger,
  • sugar and seasonings.
  • Cook for another ten minutes and serve sprinkled with fresh
  • thyme.
Let me know how you get on.