Parsnips and curry spices are a marriage made in Heaven. Roasting the vegetables in the spices makes the soup sweet and a lightly spiced.

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

This is the soup made from my 5 way chicken stock recipe and I have been making this for years for many many people and everyone loves it. This makes 18 servings and added to the puffins and pies makes 36 servings from 1 chicken and a few veg all of which cost around £10.00. Even though there is no chicken in this soup all the goodness and flavour from the chicken is. You can add chicken to bowls if required.

I have soup everyday it is my way of eating enough veg and I find it comforting but is must be served piping hot.I bought a ready packet of veg their where discounted. I add a few bits and made this soup.

Roasting the vegetables first brings a deeper flavor to this soup. And the recipe is easily adjustable to suit your own taste; more of this, less of that, different toppings. I added some bits of other cheeses leftover in the fridge. Start to finish, comes together in under an hour. This thick, creamy soup is a comfort food for me.#GoldenApron23

In this recipe, I never really measured, there is no set measurements as this is a recipe to use up all vegetables and meat laying about in your house. Save the tips of the vegetables and use them as a thickener for the soup. I had a whole bag of asparagus tips to use up so I saved them and added to the soup, the asparagus are what give this soup the flavour. This tastes a bit like split pea soup. Cooking the juices out of the carcasses and bones is a great way to add fantastic flavour to soups.

I like to serve this soup warm or cold in small glasses as amuse-bouche. I prefer it mild in order to taste the subtlety of the ingredients but if you and your guests are into bolder flavors, add cayenne or hot sauce.

Poor parsnips, what culinary delights can you provide? For one this incredible soup! Not every soup needs to be completely savory. It has a smooth finish if you add the half & half.

Thank you for checking this recipe.Improve your immune system by eating carrots and red bell pepper that are packed with beta-carotene and vitamin A, and fight against colds! You can fully enjoy the sweetness of carrots with this creamy soup.All the vegetables are thinly sliced, so they cook very quickly. By simmering the rice together with the vegetables before mixing in a blender, it will mildly thicken the soup.Adjust the amount of milk to taste. You can substitute the milk with soy milk. Recipe by Mimosa

Have soup everyday for lunch with a wholemeal bap. This is very nutritious and my batch was 442 calories for 1620ml

Tender, sweet, and delicious even when raw! I adore sweet onions.I'd seen whole sweet onions in soup somewhere and so I created my own version with spring cabbage. The sweetness of the vegetables will wow you.While simmering, the onions do not have to be thoroughly immersed in the water. Since the soup is simmering with a lid, they will cook through steam. If the heat is uneven, halfway through simmering, stir thoroughly to rotate the bottom ingredients to the top.I suggest cutting slices from unsliced bacon and adding dwarf tomatoes. Recipe by yaburie

If you prefer a creamy soup, you could blend this one up