SPICED PARSNIP SOUP
Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
- Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g
PARSNIPS & HAM AU GRATIN
Parsnips, thyme and roasted-garlic soup give this entree a harvesttime feel, while the bread crumbs on top make it rustic and special. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Arrange the parsnips, potatoes and ham in a greased 13-in. x 9-in. baking dish. Combine the soup, milk, 1/4 cup cheese, thyme and pepper; pour over parsnip mixture., In a small bowl, combine the bread crumbs, butter and remaining cheese. Sprinkle over top. , Cover and bake at 375° for 40 minutes. Uncover; bake 20-25 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 296 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1082mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g 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
SPICED PARSNIP & HAM SOUP
Use up your Christmas roast leftovers in this creamy soup
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.
- Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat. Season and serve with a drizzle of cream on top.
Nutrition Facts : Calories 283 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.87 milligram of sodium
SPICED PARSNIP SOUP
Like soup? Want a winter warmer? Comfort food that is quick easy and filling? Love the taste of the good ole underated parsnip? If you answered yes to all 4 questions...... then this is the soup for you!
Provided by Tisme
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little oil in a saucepan add onions and garlic, Heat through until onions are tender and transparent in colour. Remove onions/garlic from the pan and set aside.
- Add parsnip to the used saucepan amd cook, stirring occasionally until browned. (A little more oil may be needed in the pan).
- Add the onion/garlic mix back to saucepan and add the spices, stir in well and cook for a further minute or until fragrant.
- Add the wine amd stir until any brown deposits on the side or bottom of the pan are removed and mixed into the wine. (deglaze the pan) then add chicken stock. Simmer for 5 minutes or until parsnip is tender.
- Add sour cream and using a stick blender or processor ~ process mix until the soup until smooth.
- Season with salt and pepper (optional).
- Serve sprinkled with parsley.
SPICED PARSNIP SOUP
This soup is fantastic on a cold day. My MIL served it for lunch today and I just had to have the recipe. A nice smooth soup, we did not have the oil garnish on top but I am sure it will add an extra something.. You can freeze the soup as well, just omit the cream and add when reheating.
Provided by Deantini
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions and parsnip in butter for approx 5 minute.
- Stir in spices, add chicken stock and let simmer 45 min.
- Puree with a hand blender (or in a blender).
- Add cream and heat through without letting it boil.
- Season with salt and pepper.
- For garnish - heat oil in pan and add garlic and mustard seeds. Heat through until seeds start to 'pop/, season with salt and pepper.
- Ladle soup into bowls and drizzle the oil mixture on top.
Nutrition Facts : Calories 404.9, Fat 22.7, SaturatedFat 11.3, Cholesterol 49.3, Sodium 1054.1, Carbohydrate 42.1, Fiber 9.6, Sugar 10.6, Protein 11
SPICED PARSNIP SOUP
Make and share this Spiced Parsnip Soup recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices.
- Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 minutes Add most of the cream, bring to the boil, then turn off the heat.
- Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months.
- Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chili and cilantro leaves.
Nutrition Facts : Calories 108, Fat 10.3, SaturatedFat 5.9, Cholesterol 32.2, Sodium 24, Carbohydrate 4, Fiber 0.6, Sugar 1.2, Protein 1
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