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Curried Leek & Parsnip Soup [vegan] [gluten free] by The Flexitarian

Curried Leek & Parsnip Soup [vegan] [gluten free]

Lightly curried, this Leek & Parsnip Soup is warming and absolutely delicious.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soups
Cuisine English
Servings 6 people
Calories 310 kcal


  • large saucepan
  • handheld immersion blender


  • 600 g leek
  • 450 g parsnip
  • 200 g potato
  • 1 large onion
  • 3 garlic cloves - crushed
  • 1.5 litre vegetable stock
  • 400 ml can coconut milk
  • 1 Tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • juice of 1 lemon
  • coconut flakes
  • small bunch of coriander
  • olive oil
  • salt & pepper


  • Heat olive oil in a large saucepan. Add the finely chopped onion, crushed garlic, garam masala, turmeric and ginger. Gently fry until onion are soft.
  • Peel the leeks, parsnips and potato. Cut in small slices.
  • Add the vegetables to onion mixture. Top with the vegetable stock. Bring to boil then simmer covered for around 20 minutes until vegetables are cooked.
  • Liquidise soup. Add the coconut milk and lemon juice. Season to taste.
  • Serve with fresh chopped coriander on top plus some roasted coconut flakes.


Serving: 250gCalories: 310kcalCarbohydrates: 40gProtein: 5gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 41mgPotassium: 817mgFiber: 9gSugar: 11gVitamin A: 1669IUVitamin C: 35mgCalcium: 106mgIron: 4mg
Keyword Leek, parsnip, soup
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