PARSNIP VEGETABLE SOUP
I had to use up a bunch of vegetables from my CSA box and came up with this soup. I like my soups very thick, but feel free to use more broth for a thinner soup. I only had sour cream in the fridge, but you can top with cream or crème fraiche as well.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
- Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 29.6 g, Cholesterol 17.4 mg, Fat 7.7 g, Fiber 7.1 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 414.9 mg, Sugar 9.7 g
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
CREAMY PARSNIP SOUP
Steps:
- Spray the bottom of a large saucepan about 7 to 8 times. Turn the heat on high underneath, then when the oil starts to bubble, turn the heat lower.
- Add the onion and garlic. Sauté, stirring constantly for about 6 minutes until soft, but not burnt, or you will taint the taste of the soup.
- Add the parsnips and dried thyme and stir in well. Then add potato and again stir well for a further minute.
- Add the stock, bring the mixture to the boil and simmer for about 30 minutes until the vegetables are soft then remove from the heat.
- Either using a stick blender or an upright blender, blitz the soup to a pulp and return it to the saucepan.
- Heat gently, add the chilli powder, stir in the soft cheese until combined then season to taste with the salt and pepper.
- Serve garnished with the freshly chopped parsley.
Nutrition Facts : Calories 148 kcal, Carbohydrate 29 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 710 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
CREAMY PARSNIP SOUP
Steps:
- Preheat oven to 400°F. Spread out parsnips in single layer on rimmed baking sheet. Roast parsnips until brown, stirring occasionally, about 30 minutes.
- Melt butter in heavy large saucepan over medium heat. Add onion and sauté until beginning to brown, about 5 minutes. Add parsnips and sauté 5 minutes. Add stock and boil until parsnips are tender, about 5 minutes. Remove from heat. Working in batches, puree soup in blender. Return to saucepan. Stir in allspice. Season with salt and pepper. (Can be made 2 days ahead. Cool, then cover and chill.) Bring soup to simmer. Ladle into bowls. Top with bacon and dollop of sour cream, if desired, and serve.
CREAMY PARSNIP-VEGETABLE SOUP
Here's another soothing, mild soup for cold weather. This is delicious with Garlic Croutons (page 159).
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a soup pot. Add the onion and celery and sauté over medium-low heat until both are golden.
- Add the celery leaves, parsnips, potatoes, carrots, tomatoes, seasoning, bouillon cubes, and just enough water to barely cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 to 30 minutes. Remove from the heat.
- With a slotted spoon, transfer half of the vegetables to a food processor or blender. Process until smoothly pureed, then stir back into the soup. Or simply insert an immersion blender into the soup pot and process until about half of the soup is pureed.
- Stir in the parsley and enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, then season with salt and pepper. Return the soup to low heat and simmer very gently for 10 to 15 minutes.
- Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. This soup thickens as it cools. Thin the consistency of any leftover soup with additional rice milk, and adjust the seasonings.
- Per serving:
- Calories: 259
- Total fat: 8g
- Protein: 5g
- Fiber: 8g
- Carbohydrate: 49g
- Cholesterol: 0mg
- Sodium: 97mg
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
CREAMY PARSNIP SOUP WITH ROOT VEG CRISPS
Make and share this Creamy Parsnip Soup With Root Veg Crisps recipe from Food.com.
Provided by hectorthebat
Categories < 60 Mins
Time 46m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to gas 7, 220C, fan 200°C To make the soup, put the parsnips, carrot, onion, garlic and rosemary sprigs in a nonstick roasting pan. Pour the oil over and toss to coat. Spread out and season with pepper and the crushed chillies, (if using). Roast for 35-40 minutes, until tender and golden, turning halfway through.
- Meanwhile, prepare the garnish. Drawn a vegetable peeler down the length of the parsnip, and then the carrot, to make long ribbons. Pat dry on kitchen paper. Pour enough oil into a medium frying pan to cover the bottom by about 5mm (1/4 in). Heat the oil then drop in the vegetable ribbons and fry for about 30 seconds, or until just starting to colour. Stir to stop them sticking together. Remove with a slotted spoon and drain on kitchen paper, then set aside.
- Remove the rosemary from the roasting tin. Take out the garlic and squeeze it from the skins back into the tin. Stir in the stock, then ladle the soup into a food processor or blender, in batches if necessary, and puree until smooth. Pour the soup into a saucepan, pour in the cream and gently heat until warmed through. Season with salt and pepper to taste. Serve the soup in bowls, topped with the vegetable crisps.
Nutrition Facts : Calories 353.8, Fat 21.6, SaturatedFat 9.8, Cholesterol 52.4, Sodium 55.4, Carbohydrate 39.7, Fiber 10.2, Sugar 11.4, Protein 3.6
CREAM OF PARSNIP SOUP
Got this out of the L.A. Times 2002. I've always wanted to try new vegies but been afraid to put my toe in with regard to parsnips..until now!
Provided by TishT
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Working lightly, peel the parsnips and cut off the bottoms and tops. Continuing to use the vegetable peeler, cut away and save the rest of the parsnip down to its woody core, catching the thin slices in a wide soup pot. The color of the vegetable will change from creamy white to ivory when you get to the core. Discard the cores.
- Add the butter, onion, potato and salt to the parsnip in the soup pot along with one-third to one-half cup of the water. Place the pot over low to medium-low heat, cover it tightly and cook slowly, "sweating" the vegetables until they begin to become tender, about 20 to 25 minutes. Stir from time to time to keep the vegetables from sticking and scorching.
- Add the tarragon and parsley and continue to sweat the vegetables another 5 minutes. Add the remainder of the water, increase the heat to medium and cook uncovered until the vegetables are completely tender, about 15 minutes.
- Remove the tarragon and parsley sprigs and, using a slotted spoon, transfer as much as you can of the solids from the soup pot into a blender. With the lid of the blender removed (cover the top with a paper towel), pulse the blender to chop the vegetables. If necessary, add a little water or cooking broth.
- After the vegetables are chopped, turn the blender on the lowest speed and gradually work your way up to the highest. When you start pureeing the vegetables, they'll jump up the sides but then they'll subside and remain at much the same level no matter the speed of the blender. With the motor running, add the rest of the liquid and any vegetables left over and puree until completely smooth.
- Wipe out the pot to remove any bits of vegetable and then pour the pureed soup back into it. Heat through over low heat and taste and correct the salt.
- Beat the sour cream with a spoon to soften it.
- Divide the soup among 4 warmed soup bowls and dribble in a bit of sour cream in a decorative pattern.
Nutrition Facts : Calories 179.2, Fat 6.1, SaturatedFat 3.6, Cholesterol 15.1, Sodium 637.5, Carbohydrate 30.3, Fiber 6.7, Sugar 7.4, Protein 2.6
More about "creamy parsnip vegetable soup food"
CREAMY PARSNIP SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (77)Total Time 40 minsCuisine American, IrishCalories 250 per serving
CREAMY PARSNIP SOUP (WITH COOKING VIDEO) - A GOOD LIFE …
From cosmopolitancornbread.com
CREAMY PARSNIP SOUP WITH HAZELNUT AND PEAR - EARTH, …
From earthfoodandfire.com
INSTANT POT PARSNIP SOUP | CREAMY ROOT VEGETABLE SOUP - SPINACH …
From spinachandbacon.com
CREAMY PARSNIP SOUP [VEGAN] - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
CREAMY PARSNIP SOUP WITH ROASTED GARLIC - FROM MY BOWL
From frommybowl.com
CREAMY TURNIP AND PARSNIP SOUP RECIPE - FOOD HOUSE
From foodhousehome.com
VEGETARIAN HARISSA-SPIKED CREAMY PARSNIP SOUP - THE SPRUCE EATS
From thespruceeats.com
CREAMY PARSNIP SOUP RECIPE - SPLASH OF TASTE - EASY VEGETARIAN …
From splashoftaste.com
CREAMY PARSNIP AND TURNIP SOUP - MINDFUL LIVING NETWORK
From mindfullivingnetwork.com
13 SATISFYING SWEET POTATO SOUP RECIPES
From allrecipes.com
EASY PEASY PARSNIP SOUP - EASY PEASY FOODIE
From easypeasyfoodie.com
CREAMY PARSNIP SOUP: EMBRACE THIS NUTRITIOUS ROOT VEGETABLE
From cestlaviewellness.ca
CREAM OF CELERY SOUP RECIPE | EPICURIOUS
From epicurious.com
CREAMY VEGETARIAN PARSNIP AND PEAR SOUP RECIPE
From dobbernationloves.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love