Plant-Based Curried Parsnip Soup with Pita Chips

Plant-Based Curried Parsnip Soup with Pita Chips is a tasty, fall-themed soup with an Indian flair. Made with whole food ingredients.


Elizabeth | The Plant-Based Catholic













  • 1 Medium Onion, chopped
  • 1 Teaspoon Minced Ginger
  • 1 Teaspoon Curry Powder
  • 1/2 Teaspoon Ground Cumin
  • 16 Ounces Parsnips, chopped
  • 1 Medium Yellow Potato, chopped
  • 4 Cups Vegetable Stock, divided
  • 1/3 Cup Cashews
  • 1/3 Cup Almond Milk

Curried Pita Chips

  • 1/2 Teaspoon Curry Powder
  • 1/2 Teaspoon Lemon Juice
  • 1 Whole Wheat Pita, or Gluten-Free Pita


  1. Soak the cashews in boiling water. Let sit as you prepare the soup.
  2. In a large pot, cook the onion using 1/4 cup of the vegetable broth as the cooking liquid. Let the onions get soft.
  3. Stir in the ginger, curry powder, and cumin. Cook 1 minute.
  4. Add the parsnips and potato. Then add the remaining 3 3/4 cups of vegetable stock. Bring to a boil, then let simmer for 30 minutes, until the vegetables are tender.
  5. Meanwhile, make cashew cream. Drain the cashews and add them to a food processor, along with the almond milk. Blend until smooth. Set aside. Then rinse out the food processor.
  6. When the vegetables are tender, transfer the soup mixture to the food processor and puree until smooth.
  7. Return the soup to the pot, then add the cashew cream. Season with salt and pepper and allow to reheat.

Curried Pita Chips

  1. Preheat the oven to 375. Line a baking sheet with parchment paper.
  2. In a small bowl, mix the curry powder and lemon juice.
  3. Slice a pita round into small triangles. Then spread the curry-lemon mixture onto the triangles.
  4. Bake the pitas until they start to crisp and become golden brown, about 5 minutes.
  5. To serve, garnish the soup with pita chips and sprinkle with additional salt, pepper, and curry powder.