Carrot Parsnip Soup With Parsnip Chips Food

CARROT AND PARSNIP SOUP

Steps:

• Cook onion,ginger,garlic and cumin in oil for 3 minutes.
• Add carrots and parsnips and cook for 3 minutes.
• Reduce heat and stir in stock.
• Cover and simmer for 30 minutes until vegies are soft.
• Blend soup till smooth - take care if it is hot.
• Season to taste.
• serve topped with sour cream and coriander.

CARROT & PARSNIP SOUP

Steps:

• Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
• Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS

Steps:

• Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
• Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
• Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

SPICY PARSNIP AND CARROT SOUP

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.

CREAMY CARROT PARSNIP SOUP

Steps:

• Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes., In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.

CARROT AND PARSNIP SOUP

Steps:

• Finely dice the onion
• Chop the parsnip and carrot into small chunks
• Melt the butter in a saucepan with a little olive oil (to stop the butter burning)
• Sweat the onion for 10 mins over a low heat. Do not let the onion brown. It should take on a translucent look
• Add the chopped parsnips and carrot
• Pour on the vegetable stock (or water and 2 knorr cubes)
• Bring to the boil and leave to simmer for 30 mins.
• When the parsnips and carrots are completely soft, remove from heat and allow to cool
• Pour the cooled mixture into a liquidizer and liquidize until completely smooth
• Pour the mixture into a clean saucepan, passing it through a sieve first. Use the back of a spoon to push the last of the mixture through. This will create an even smoother soup.
• Serve with a sprinkling of croutons and/or fried lardons. You can also use chopped pieces of bacon.