Curried parsnip and pear soup

Serves 6 as a starter

Cook in a few minutes in a pressure cooker, or simmer on the hob in a saucepan or casserole.


  • 1 medium onion, chopped
  • 2 rashers lean bacon, chopped
  • 375g parsnips, chopped
  • 2 firm pears, chopped
  • 1 celery stalk, chopped
  • 2 level tsp mild curry powder
  • ½ level tsp turmeric
  • 1½ pints (900ml) chicken stock
  • salt & pepper to taste

To garnish

  • sprigs of watercress or chopped parsley


  • Melt butter in a 5 litre or larger pressure cooker, add onion and bacon and sauté for 2 minutes. Add parsnips, pears and celery and sauté for 2 minutes more. Add curry powder, turmeric and sauté for one minute. Add the stock and stir well.
  • Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 6 minutes. Remove the pan from the heat and allow the pressure to release naturally - refer to instruction manual.
  • Alternatively - cook in a saucepan or casserole, simmer on the hob for about 20 minutes, or until the vegetables are tender.
  • Cool slightly then liquidise or sieve the soup. Season to taste, re-heat and serve garnished with watercress or parsley.

See our range of Duromatic Pressure Cookers.