Curried Parsnip Soup with Spooky Bat Crouton Toast!


I was recently asked to come up with a “spooktacular” recipe for Halloween by Unilever as part of their #UnileverHalloween challenge. To get me on my way I was sent a hamper of ingredients from the Unilever brands such as Knorr, Flora, Hellmans and Colmans.



As the weather is turning a little I thought I would do a warming soup, taking inspiration from the parsnips also supplied in my hamper. A while back I was sent a soup-maker to review and it remains one of my favourite kitchen gadgets, though it tends to get retired over the summer months so I was quite glad to get the opportunity to get it out again.   I was going to create a parsnip and curly leaf kale soup as that was also in my hamper but I wanted something a bit more warm and spicy so I looked at the Knorr Flavourpots that I had and opted for curry.


I think a curry and parsnip is quite a popular combination for soup but it’s actually not something I have ever tried before. I therefore had no idea whether I would even like it!  I needn’t have worried because it was delicious, so delicious I had to go back and have a second bowl!

I served the soup with some crouton toast cut out into the shape of bats to give it it’s halloween twist.  I love having toast like this because it remains really crispy rather than going soggy when you dip it into the soup. Yum!


I’ve listed the standard version of the recipe below, rather than my soup maker method as I’m aware not everyone will have a soup maker! If you do  want the soup maker method listed, then drop me a line.  The recipe serves 4.

Curried Parsnip Soup with Spooky Bat Crouton Toast


30g Flora Buttery
1 medium onion, chopped`
450g parsnips, peeled and chopped
1 clove garlic, finely chopped
1 Knorr Curry Flavourpot
1 Knorr Chicken Stock Cube
800ml boiling water
125ml Elmlea double cream
Salt and pepper to taste
1 pinch of paprika

For the toast;
Slices of bread
Olive oil


Melt the butter in a large saucepan, over a medium heat. Gently fry the chopped onion in the butter until it has softened. This should take about 5 minutes.

Add the chopped parsnips, garlic and the curry Flavourpot to the pan and fry for a further 2-3 minutes.

Mix the stock cube with the boiling water and pour into the saucepan. Stir everything well, cover and leave to simmer for 15 minutes or until the parsnips are soft.

Whilst the soup is simmering, heat the oven to 180c. Take your sliced bread and cut out your desired shapes. Brush with olive oil, pop on a baking tray and put into the oven for 6-7 minutes until crisp and browned.

Remove the soup pan from the heat and puree in a blender (or use a hand blender). Stir in the cream and gently heat through, do not allow to boil. Season with salt and pepper to taste.

Sprinkle over a pinch of paprika to garnish.

Ta-dah! A quick and easy soup that is delicious and tasty to boot!

Do let me know if you try it out and make sure you check the #UnileverHalloween tag on Twitter for more spooky recipes!

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