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
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
SPICED PARSNIP SOUP
This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h10m
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 mins. 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 chilli and coriander leaves.
Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 0.58 milligram of sodium
SPICY PARSNIP SOUP
A hearty dish - with a chili kick. (Serves 4) Taken out of a magazine over 2 years ago, and I still make it on a monthly basis (weekly in the winter). My family and friends love it. Recipe has been shared and shared again, so thought about time shared on worldwide web. I now make this without following recipe, have learnt what I can do!! I have replaced the parsnips with cauliflower, broccoli, carrots. Plus added carrots to main recipe to give soup a bit of colour.
Provided by dawnedux
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft.
- Drop in the chopped parsnips and carrots, and stir together, ensuring that everything gets coated in the oil and flavours.
- Pour in the milk and stock, season and bring to the boil.
- Turn down the heat and simmer for 30 minutes with a lid on. During this time.
- Add the optional chillies, if required. May want to wait until blended and taste.
- After 30 minutes check the parsnips are cooked and soft, if so use blender or liquidiser to blend soup.
- Serve with optional coriander leaves.
Nutrition Facts : Calories 116.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 19.6, Sodium 91, Carbohydrate 12.7, Fiber 1.5, Sugar 3.1, Protein 4.8
SPICY PARSNIP AND CARROT SOUP
Make and share this Spicy Parsnip and Carrot Soup recipe from Food.com.
Provided by Patchwork Dragon
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
- Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.
- Stir in the stock and milk. Season with salt and pepper.
- Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
- Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.
- Reheat gently to serve.
Nutrition Facts : Calories 213.5, Fat 7.7, SaturatedFat 1.2, Cholesterol 1.5, Sodium 95.7, Carbohydrate 33.2, Fiber 8.1, Sugar 9.3, Protein 5.3
CURRIED PARSNIP SOUP
"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson - Bristol, Tennessee
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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