Slow Cooker/Soup Maker Curried Parsnip Soup | Slimming World Friendly Recipe

This classic curried parsnip soup recipe is rich and full of flavour, thanks to the kick of spices and sweet vegetables. It is also very as easy to prepare. This traditional winter warmer is perfect for batch cooking, and amazing for anyone following the Slimming World plan.

It is winter and it is very cold (its even snowing here in Scotland) and I am seeking warm comforting recipes at the moment.

This curried parsnip soup has a spicy kick, enough to give those taste buds a shake up. I use a mild Chilli powder which is perfect for all of the family. So if you want to step things up a gear feel free to upgrade to medium or hot Chilli powder. 

Why you’ll love this recipe….

  • Creamy and so tasty
  • A real kick of spice
  • Vibrant colours
  • Perfect for batch cooking
  • A great lunch box idea
  • Syn Free and low in calories

Batch Cook – Storage Information

  • Fridge: Store leftovers in the fridge in an airtight container for up to  days.
  • Reheat: Reheat in the microwave or on the hob.
  • Freezer: Allow to cool before placing in a suitable containers. Keep for up to 3 months. Thaw before reheating. 

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Slow Cooker/Soup Maker Curried Parsnip Soup

Slimming World: ZERO Syns
Weight Watchers: Coming Soon
Calories: 154 Per Serving
Course Soup
Cuisine Indian
Keyword Curry, Soup, Syn Free
Prep Time 20 minutes
Cook Time 6 hours
Servings 3
Author Fatgirlskinny


  • Soup maker/Slow Cooker/Stew Pot
  • Food Processor
  • Frying Pan


  • 400g Parsnip | Peeled & Thinly Sliced
  • 1 Onion | Peeled & Chopped
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Mild Chilli Powder
  • 1/2 Teaspoon Ground Cinnamon
  • Pinch Salt & Pepper
  • 1 Clove Of Garlic | Peeled & Crushed
  • 2 Vegetable Stock Cubes
  • 1 Pint Boiling Water
  • Frylight Or Other Low Calories Cooking Spray


  • After prepping the onion and parsnip. Bring a pan to a medium heat and sprtiz with Frylight. Add 3 Tablespoons of cold water and add Cumin and Coriander. Mix to form a paste and cook for 1 minute.
  • Add onion to the pan and cook until starting to soften.
  • Add Garlic, Turmeric, Chilli Powder and Cinnamon to the pan and continue to cook for 1 minute. Add a splash of water if the mixture feels too dry.
  • Add the Parsnips and stir well. Pour in the stock, cover with a lid and bring to the boil.
  • After 2 – 3 minutes transfer the mixture to the Slow cooker or Soup maker and cook for 6-8 hours. (If using a pan to cook.. use a stew pot.. turn to a medium heat and cook for 1 – 2 hours or until the parsnips is soft and mushy)
  • Allow the soup to cool and then blend with a food processor or Nutribullet. Blend until very smooth.
  • Pop back into the slow cooker/soup maker or to a cooking pan.
    Cook for a further 30 mins on a low heat stirring occasionaly.

Have you created this recipe?

Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.

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13 Responses

  1. Alan says:

    I made this overnight this weekend. It tasted really good. It had a nice spice to it with a hint of cinnamon. Lovely.
    I’m not sure if this is a coincidence or not but I saw a good loss on the scales this morning 🙂 🙂

  2. Flic says:

    I made this exactly as you described and it’s sensational. Thank you! Guilt free too!

  3. N smith says:

    Says to put in soup maker. Confused, do you put back in saucepan and simmer for 30 more mins after

  4. N smith says:

    Still very confusing using a soup maker. My soup maker, you can’t put on for 30 mins.

  5. N smith says:

    Silly me. Ok yes, can’t wait to try it. Looks yummy. Thankyou so much for all your recipes.

  6. Louise Langmead says:

    Is the last re heat just to reheat to eat? If I was making to eat at another time do I need to reheat for 30 mind before cooling again to put in the fridge? Sorry, probably being silly! x

  7. Louise Langmead says:

    Thank you. I had a go at making it and it was lovely. I added a little extra water to thin it down a bit for me. Thank you for the recipe! ?

  8. Karen says:

    Love this recipe, so tasty and I make it quite often. Thank you for this recipe, a favourite in my house now

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