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    Home » Slow Cooker » Slow Cooker Curried Parsnip and Apple Soup

    Published on Nov 10, 2015. Modified on Nov 6, 2020 by bakingqueen74. This post may contain affiliate links. 17 Comments

    Slow Cooker Curried Parsnip and Apple Soup

    54 shares
    • 2
    Jump to Recipe

    This slow cooker curried parsnip and apple soup is perfect as a winter warmer and so easy to prepare. Mild curry flavour from cumin balances the sweet and earthy flavour of the parsnip and apple.

    Bowl of soup on a wooden board with parsnip, apples and herbs behind.

    Jump to:
    • Recipe inspiration
    • Ingredients needed
    • How to make curried parsnip soup 
    • Serve with
    • Freezing
    • More soups
    • Recipe
    • Reviews

    Recipe inspiration

    My curried parsnip soup recipe was inspired by a parsnip and apple soup I had for lunch a few years ago at RHS Wisley which is near where I live, in one of the cafes. It had a delicate sweet flavour.

    I decided to pep mine up a bit by adding cumin, which goes so well with root vegetables, adding a nice curried flavour.

    In a bid to stave off the autumn and winter germs, I am currently packing as many vegetables into our meals as possible. Soup is great for this, I always use up those limp vegetables at the back of the fridge in a big pot of soup that will last the week.

    Using your slow cooker to make soup is great as it can still be ready for lunch time and you can even pop out while it is bubbling slowly away. I cook my soup on high and in around 2 hours it is ready, which is great when you are busy.

    Bowl of soup topped with swirls of creme fraiche and coriander leaves.

    Ingredients needed

    • onion
    • parsnips
    • Bramley (cooking) apple, or 2 eating apples
    • vegetable stockpots or stock cubes
    • cumin 
    • salt and pepper

    How to make curried parsnip soup 

    It couldn’t be easier to whip up a pot of soup in your slow cooker.

    1. Simply add the chopped vegetables (onion, apple, parsnips) and stock made with boiling water to the pot, plus your cumin and seasoning. 
    2. Cook on high for 2-3 hours (if you start in the morning it can be ready for lunch!) or on low for 7-8 hours.
    3. Blend before serving to your preferred consistency. I love smooth soup! For extra smooth soup I recommend using a power blender.

    Tip! When making soup in a slow cooker you don’t need to reduce the amount of liquid for slow cooking as you do with something like a casserole. So just make sure you use plenty of vegetables to ensure a nice thick soup.

    Bowl of soup topped with swirls of creme fraiche and coriander leaves.

    Serve with

    Soda bread or wholemeal bread rolls go so well with soup. Or wholemeal focaccia is great for a special occasion.

    Freezing

    Freeze in tubs or soup freezer bags for up to three months.

    More soups

    For more autumnal soup ideas, have a look at these from my food blogging friends:

    • Spiced carrot soup
    • Homemade pea and ham soup from Casa Costello
    • Creamy pumpkin soup from Hungry Healthy Happy
    • Ribollita – hearty Tuscan soup from Supergolden Bakes
    • Vegan leek and potato soup from Planet Veggie
    • Roasted pumpin soup with fried sage and white truffle oil from Elizabeth’s Kitchen Diary

    Recipe

    View from above of bowl of soup on wooden board with apples and herbs beside.

    Slow Cooker Curried Parsnip and Apple Soup

    A mildly spiced curried parsnip soup sweetened with apple, ideal for autumn and winter as a winter warmer
    5 from 3 votes
    Print Pin Rate Save Saved!
    Course: Soup
    Cuisine: Slow Cooker
    Keyword: parsnip
    Prep Time: 5 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 5 minutes
    Servings: 4
    Calories: 148kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 1 medium onion sliced
    • 550 g parsnips peeled and chopped
    • 1 large Bramley cooking apple peeled, cored and chopped, or 2 eating apples
    • 2 vegetable stock pots (or stock cubes)
    • salt and pepper to taste
    • 2 tsp cumin
    • 1.5 litre approx boiling water from the kettle
    UK Measurements - US Measurements

    Equipment

    large oval slow cooker

    Instructions 

    • Prepare the vegetables and then place all of the ingredients in your slow cooker pot. Cook on high for 3 hours (or on low for 6-8 hours) and then blend using a hand blender before serving.

    Notes

    Serve with
    Soda bread or wholemeal bread rolls go so well with soup. Or wholemeal focaccia is great for a special occasion.
    Freezing
    Freeze in tubs or soup freezer bags for up to three months.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

     

    I’m joining in the new linky from Corina from Searching for Spice called Cook Once Eat Twice. Soups are perfect for cooking up and eating over a few days, as we did with this soup.

     

     

    « Perfecting Patisserie Roundup – October 2015
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    Reader Interactions

    Comments

    1. HedgeComber says

      December 02, 2015 at 7:19 pm

      I bet that sweetness shines through Lucy, great recipe. Thanks so much for sharing with the Tea Time Treats linky party, so feel free to come and see what everyone else shared too 🙂
      Janie x

      Reply
    2. efwalt says

      November 16, 2015 at 10:30 pm

      I love the addition of apple in this recipe ! I really think it makes it. Great suggestion Lucy.

      Reply
    3. Angela / Only Crumbs Remain says

      November 12, 2015 at 7:24 pm

      This sounds so delicious Lucy especially with the addition of the cumin – it must have smelt amazing.
      Angela x

      Reply
    4. Urvashi Roe says

      November 10, 2015 at 5:26 pm

      I have never made anything in a slow cooker. How fabulous that all you do is bung all the ingredients in?!

      Reply
      • bakingqueen74 says

        November 10, 2015 at 9:05 pm

        It is the best thing ever!

        Reply
    5. Kathleen says

      November 10, 2015 at 3:59 pm

      What is a vegetable stock pot?

      Reply
      • bakingqueen74 says

        November 10, 2015 at 4:00 pm

        The liquid melt stock pots you can get at the supermarket are what I used here, can also use stock cubes

        Reply
    6. Diana says

      November 10, 2015 at 3:54 pm

      That’s an interesting combo! I need to make more soups in my slow cooker, and I add cumin to almost every soup I make!

      Reply
      • bakingqueen74 says

        November 10, 2015 at 9:06 pm

        Cumin is just great in soup isn’t it 😀

        Reply
    7. Ceri @Natural Kitchen Adventures says

      November 10, 2015 at 3:28 pm

      I don’t use my slow cooker enough, so simple yet so delicious! I personally love celeriac and apple as a combo, but since I love parsnip then I’m sure I’d love this too!

      Reply
      • bakingqueen74 says

        November 10, 2015 at 9:06 pm

        Haven’t cooked celeriac in a while, will have to get some!

        Reply
    8. Corina says

      November 10, 2015 at 11:29 am

      Cumin is one of my favourite spices and this soup sounds so tasty. I love my slow cooker at the moment and need to make more soups in it too. Thank you for linking up with Cook Once Eat Twice!

      Reply
      • bakingqueen74 says

        November 10, 2015 at 9:07 pm

        Thanks Corina!

        Reply
    9. Johanna @ Green Gourmet Giraffe says

      November 10, 2015 at 11:13 am

      apple and parsnip is a lovely autumnal soup – I love using up whatever is about in soups because it is just more flavour!

      Reply
      • bakingqueen74 says

        November 10, 2015 at 9:07 pm

        I agree, lots of root veg and squash soup going on here right now

        Reply
    10. Helen at Casa Costello says

      November 10, 2015 at 10:51 am

      Mmm I bet this tasted wonderfully comforting – Cumin is so underused in cooking. Thanks so much for the mention – some great soups here x

      Reply
    11. Cathy @ Planet Veggie says

      November 10, 2015 at 10:42 am

      I love parsnip soup (it’s the only way I can eat parsnips). I usually put chili powder in mine, but I’m going to give cumin a go.

      Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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