Curried parsnip & pear soup, turmeric croutons, chermoula yoghurt Recipe

Smooth and spicy parsnip & pear soup with baked croutons coated in turmeric oil and a vibrant herb & spice infused yoghurt

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Parsnip(s) : 4 whole
  • Onion(s) : 1 whole
  • Pear(s) : 1 whole
  • Stick(s) of celery : 2 whole
  • Garlic clove(s) : 2 whole
  • Curry powder : 4 Tsp
  • Vegetable stock : 1 L
  • Double cream : 200 ml
  • Unsalted butter : 25 g
  • Maldon salt : 1 pinch(es)
  • Coarse ground black pepper : 2 g
  • Part two of the recipe
  • French stick : 150 g
  • Ground turmeric : 1 Tsp
  • Olive oil : 2 Tbsp
  • Maldon salt : 1 pinch(es)
  • Coarse ground black pepper : 1 g
  • Part three of the recipe
  • Greek yogurt : 150 g
  • Fresh coriander : 0.5 bunch
  • Cumin seed(s) : 1 Tsp
  • Caraway seed(s) : 1 Tsp
  • Garlic clove(s) : 1 whole
  • Fresh ginger : 15 g
  • Rapeseed oil : 15 ml
  • Lemon(s) : 1 whole
  • Maldon salt : 1 pinch(es)



    Melt the butter in a large saucepan. Finely chop the onion, celery and garlic and fry in the butter for 2 minutes until starting to soften. Add the curry powder and pinch of salt and fry for 1 minute. Peel the parsnip, cut into 1-2cm dice and add to the pan. Peel and core the pear, cut into 1-2cm dice and add to the pan. Stir well and after 1 minute add the vegetable stock and a pinch of black pepper. Bring to the boil and turn down to a low simmer for approximately 30 minutes until the parsnip is cooked. Transfer to a blender, add the double cream and puree until smooth. Season to taste.


    Preheat the oven to 200c. Mix the oil, turmeric, salt and pepper in a large bowl. Tear the French stick into 1-2cm size pieces and toss in the oil making sure each piece is well coated. Spread out on a baking tray and bake in the oven for approximately 10 minutes until golden brown. Leave to cool on the side.


    Put the coriander, cumin seeds, caraway seeds, garlic, ginger, oil, salt and lemon zest & juice into a small food processor and blend for 30 seconds until smooth. Pour into a bowl and carefully mix in the Greek yoghurt.

  • 4. TO SERVE

    Reheat the soup in a saucepan if necessary. Pour into soup bowls, sprinkle the croutons on the surface and place a large spoon of the yoghurt in the middle.

Chef's tip

«Make sure not to beat the greek yoghurt or it will become runny. If you like you could deep fry parsnip peelings and serve them as an additional crispy garnish.»

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