SPICY ROASTED PARSNIP SOUP
Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Provided by Good Food team
Categories Dinner, Snack, Soup, Starter, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7.
- In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
- Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
- Spread over a heavy baking sheet, then roast for 30 mins until tender.
- Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
- Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
- Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
ROASTED PARSNIP AND VANILLA CHOCOLATE SOUP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Peel parsnips, and cut into 1-inch chunks, brush lightly with oil and place on a baking sheet lined with heavy duty aluminum foil (for easy cleanup). Roast until the parsnips begin to soften (as tested with a knife blade) and until the tips begin to turn golden brown. This takes about 40 minutes. Remove from oven and let rest for a few minutes while you start the other ingredients in the stockpot. (Leave oven on for toasting of croutons.)
- Melt the butter over medium-low heat in a large stockpot and gently saute the onion until translucent. (This takes about 10 minutes, but the more important thing is that they look translucent.) Add the chicken stock, slice open the vanilla bean lengthwise and scrape the seeds into the pot and add along with the vanilla pod itself. Increase heat to medium, add the roasted parsnips, and bring to a boil. Season with salt and pepper, cover and let cook until the parsnips are completely tender, about 20 minutes.
- Once you have the soup underway, toast the croutons in the oven which is already preheated to 400 degrees F. Cut the epee loaf into 3/4-inch thick slices. Brush the bread with oil and place on a foil lined baking sheet (important for cleanup purposes). Sift dark cocoa over the bread and toast briefly in the oven, just to make crispy. Remove and set aside.
- Stir the white chocolate chips into the soup and cook for a further 5 minutes, to allow them to melt and to integrate flavors.
- Remove soup from heat, discard vanilla pod, and stir in heavy cream. Using an immersion blender, blend until smooth. (Remember, when using an immersion blender, the blade end has to be immersed, or it will make a big mess.) Squeeze fresh lemon or lime juice into the pot and stir to combine. (Note: If you hold the sliced end of the fresh lemon or lime against your palm while you squeeze in the juice, the seeds are likely to stay in the rind.)
- Ladle soup into bowls and garnish with fresh dill. Serve with lemon wedges and dark chocolate dusted croutons.
ROASTED-PARSNIP SOUP WITH CHORIZO
You can also skip making soup and just enjoy the roasted parsnips tossed with the chorizo and caper tapenade.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Toss parsnips and onion with 2 tablespoons oil. Season with salt. Spread in a single layer on a rimmed baking sheet. Roast 15 minutes. Flip; roast until golden brown and tender, about 20 minutes more.
- Meanwhile, in a small skillet over medium-high, heat remaining 1 tablespoon oil. Add chorizo and cook, turning, until crisp and golden, 2 to 3 minutes. Transfer to a small plate. Reduce heat to medium and add sliced garlic; cook until just golden, 30 seconds to 1 minute. Transfer to plate with chorizo; reserve oil in skillet.
- Transfer roasted vegetables to a medium saucepan; add broth, 1/2 cup water, and minced garlic. Bring to a boil, then reduce to a simmer and cook, partially covered, until vegetables are very soft, about 10 minutes. Working in batches, blend until smooth (if necessary, thin with up to 1/4 cup water total). Season with salt and pepper. Just before serving, heat soup through in saucepan over medium-high. Serve, topping each bowl with a few pieces of chorizo and cooked garlic, a spoonful of caper tapenade, and a drizzle of reserved chorizo oil.
ROASTED PARSNIP SOUP
Roasted parsnips and onions are blended with chicken broth and melted VELVEETA cheese in this simple yet delicious soup.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h5m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Toss parsnips and onions with dressing. Spread into single layer on baking sheet. Bake 30 to 35 min. or until vegetables are tender.
- Place vegetables in blender. Add broth and water; blend until smooth.
- Pour into large saucepan. Add VELVEETA; cook on medium heat 10 to 15 min. or until VELVEETA is melted and soup is heated through, stirring frequently.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 6 g, Protein 5 g
ROASTED PARSNIP AND PEAR SOUP
Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! -Sara Petrie, Grassie, Ontario
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 8 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally., In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly., Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. , For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.
Nutrition Facts : Calories 358 calories, Fat 19g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 911mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 7g fiber), Protein 4g protein.
CREAMY ROASTED PARSNIP SOUP
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
Provided by Alan Dorchak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
- Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
- Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g
ROASTED PARSNIP SOUP
Steps:
- The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.;
- Position rack in lower third of oven; preheat to 450degreesF.
- Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.
- Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.
- Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.
- NUTRITION INFORMATION: Per serving: 250 calories; 4 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 49 g carbohydrate; 7 g protein; 9 g fiber; 515 mg sodium; 687 mg potassium. Nutrition bonus: Vitamin C (50% daily value), Folate (27% dv), Calcium & Potassium (19% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat
- TIP: Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
CREAMY ROASTED PARSNIP AND GARLIC SOUP
A easy soup with tons of great flavor. Healthy and easy to make, this is a warm comforting soup. Rather than bacon or pancetta, I prefer to use diced maple cured ham, sauteed until lightly crispy as a garnish. It has a very light flavor which I think goes great with the soup.
Provided by SarasotaCook
Categories Vegetable
Time 1h
Yield 6-8 Bowls, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes.
- Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender.
- Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want.
- If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat.
- Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together.
- Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!
Nutrition Facts : Calories 297.1, Fat 12.2, SaturatedFat 4.8, Cholesterol 27.4, Sodium 415.2, Carbohydrate 40.9, Fiber 9.7, Sugar 9.9, Protein 8.5
HONEY-ROAST PARSNIP SOUP
Give parsnips the starring role in this velvety soup. With a sweet, caramel-like flavour when roasted, they make an ideal base for creamy purées or soups
Provided by Esther Clark
Categories Lunch, Starter
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the parsnips onto a baking tray and toss with half the oil, the honey and thyme sprigs. Season to taste and roast for 45 mins, turning halfway through until the parsnips are golden brown and caramelised. Remove from the oven and discard the thyme. Tip the hazelnuts onto a small baking tray and roast for 5 mins, then sprinkle with the cheese and roast for 5 mins more. Remove from the oven. Set aside.
- Heat the remaining oil and the butter in a flameproof casserole over a medium heat until foaming. Fry the onions and celery with a pinch of salt for 15 mins until the veg is softened and beginning to turn golden and sticky. Add the roasted parsnips and the stock to the pan, then bring to a simmer and cover. Continue to simmer for 15 mins, then blitz with a hand blender until smooth. Season, then stir in the vinegar and cream. Ladle the soup into bowls and top with the cheesy roast hazelnuts and the extra thyme leaves.
Nutrition Facts : Calories 575 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 16 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
ROASTED PARSNIP AND PARMESAN SOUP
From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup
Provided by lindseylcw
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
- Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
- Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
- Remove from oven and lay pancetta aside for the garnish.
- Mix the vegetable mixture into the hot stock and puree until smooth.
- season to taste.
- Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.
Nutrition Facts : Calories 404.2, Fat 21.7, SaturatedFat 7.4, Cholesterol 35.8, Sodium 485.7, Carbohydrate 42.5, Fiber 9, Sugar 13.1, Protein 12
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