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.

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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

Here are the ingredients you’ll need for the recipe (quantities are in the recipe card below):

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.

Simply add the chopped vegetables (onion, apple, parsnips) and stock made with boiling water to the pot, plus your cumin and seasoning.
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.
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.

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 soup ideas, check these out:

Spiced carrot soup
Slow cooker tomato soup
Slow cooker sweet potato soup
Slow cooker leek and potato 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

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 7 votes

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Course: Soup

Cuisine: Slow Cooker

Prep Time: 5

Cook Time: 3

Total Time: 3 5

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.
1 medium onion, 550 g parsnips, 1 large Bramley cooking apple, 2 vegetable stock pots (or stock cubes), salt and pepper, 2 tsp cumin, 1.5 litre approx boiling water from the kettle
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