CURRIED PARSNIP SOUP | SLIMMING & WEIGHT WATCHERS FRIENDLY
Soup season has arrived and our slimming-friendly Curried Parsnip Soup is great on a chilly day, whether you're counting calories or following a plan like Weight Watchers.
Provided by Emma T
Categories Dinner Lunch Side Dishes
Time 30m
Number Of Ingredients 9
Steps:
- Keep half of one parsnip aside. Chop the rest of the parsnips into 1 inch pieces. Add to a saucepan with the diced potato, onion, garlic, curry powder and stock pot. Stir in the boiling water and simmer for 10 minutes.
- Chop the half parsnip you put aside, into 0.5cm dice. Add to an air fryer with some low calorie cooking spray and cook for 10 minutes until crisp.
- After 10 minutes, finely chop the leafy part of the fresh coriander and add half to the sauce pan. Simmer for a further 10 minutes.
- Blitz the soup until thick and creamy - you may need to add some extra boiling water if it is too thick. Add the remaining coriander leaves and blitz for a further few seconds.
- Serve immediately, topped with the parsnip croutons and a sprinkle of curry powder!
Nutrition Facts : Calories 130 kcal, Carbohydrate 29 g, Protein 3 g, Fat 2 g, SaturatedFat 0.2 g, Sodium 22 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
CURRIED PARSNIP & APPLE SOUP
This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger. Be sure to use fresh curry powder when making this soup. Not sure if yours is fresh? Open the jar: the aroma should meet your nose immediately. Serve with flatbread or whole-wheat rolls.
Provided by Ivy Manning
Categories Healthy Soup Recipes
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger; bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes.
- Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.
Nutrition Facts : Calories 303 calories, Carbohydrate 57.6 g, Cholesterol 6.4 mg, Fat 5.8 g, Fiber 12.2 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 444.1 mg, Sugar 19.1 g
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
CURRIED PARSNIP SOUP WITH SHREDDED APPLES
Steps:
- Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
- Using vegetable peeler, remove apple peel in long strips; reserve. Quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
- Heat corn oil in medium skillet over medium-high heat. Slice reserved apple peel lengthwise into very thin strips. Fry peel in oil until golden and crisp, about 30 seconds. Transfer to paper towels to drain. Sprinkle peel with salt.
- Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.
CURRIED PARSNIP SOUP
This delicious curried parsnip soup is accompanied by homemade vegetable chips. They give a lovely crunch sprinkled over the soup.
Provided by James Martin
Categories Light meals & snacks
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.
- Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
- Add the roasted parsnips and continue to simmer.
- Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
- Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
- Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.
- To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.
- Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top.
CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS
This is such a lovely soup. The sweetness of the parsnips is sharpened by the presence of the apple, and the subtle flavour of the spices comes through beautifully.
Categories Root Vegetables Soups Vegetarian recipes
Yield Serves 6
Number Of Ingredients 16
Steps:
- Begin by heating a small frying pan and dry roasting the coriander, cumin and cardamom seeds - this is to toast them and draw out their flavour. After 2-3 minutes they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar. Next, heat the butter and oil in a saucepan until the butter begins to foam, then add the onions and gently soften for about 5 minutes before adding the garlic. You can watch how to prepare garlic and how to chop onions in our Cookery School Videos on the right. Let that cook, along with the onions, for another 2 minutes, then add all the crushed spices, along with the turmeric and ginger, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 1 inch (2.5 cm) dice. Add the parsnips to the saucepan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for 1 hour without putting on a lid. To make the parsnip crisps, peel the parsnip and then slice it into rounds as thinly as you possibly can, using a sharp knife. Now heat the oil in a 10 inch (25.5 cm) frying pan until it is very hot, almost smoking, then fry the parsnip slices in batches until they are golden brown, for about 2-3 minutes (they will not stay flat or colour evenly but will twist into lovely shapes). As they're cooked, remove them with a slotted spoon and spread them out on kitchen paper to drain. Sprinkle lightly with salt. (If you like, you can make these in advance, as they will stay crisp for a couple of hours.) When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then a sieve - or even just a sieve, squashing the ingredients through using the bowl of a ladle. After the soup has been puréed, return it to the saucepan, taste to check the seasoning, then, when you're ready to serve, re-heat very gently. While that's happening, peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes. Serve in hot soup bowls garnished with the parsnip crisps.
CURRIED PARSNIP SOUP
This recipe elevates the lowly parsnip into something special--a lovely Fall soup. Although not necessary, you can enrich this soup by adding some light cream just before reheating.
Provided by Geema
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a large pan until the butter has melted.
- Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
- Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
- Stir in the stock and lemon rind and juice, then bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Puree the soup in a blender or food processor, being careful not to splash the hot soup.
- Heat the soup through until piping hot.
- Season to taste with salt and pepper.
CREAMY PARSNIP AND APPLE SOUP RECIPE
This creamy parsnip and apple soup is a delicious one pot recipe with minimal ingredients, but loads of flavour! Garnished with fresh chives, it makes for one delicious lunch or side to dinner.
Provided by Dawn | Girl Heart Food
Categories Lunch Main Course Soup
Time 35m
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat.
- Cook onion, stirring often, until softened, about 5 minutes. Add garlic, stir, and cook 1 minute.
- Add parsnips, apples, thyme, salt and white pepper. Stir to combine. Add vegetable broth and stir again.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 15 minutes or until parsnips and apples are tender.
- Off heat, blend with immersion blender until smooth. Add heavy cream and blend again. Note: You can heat through again (after you've added the cream, if needed).
- To serve, divide the soup into bowls and garnish (if desired) with chives. Enjoy!
CURRIED LENTIL, PARSNIP & APPLE SOUP
This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze
Provided by Justine Pattison
Categories Dinner, Lunch, Soup, Starter
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
- Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)
Nutrition Facts : Calories 204 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS
I had this at my friend's house. She is a vegetarian. It was absolutely delicious, I have made it many times since. This recipie is one of Delia Smith's.
Provided by wizkid
Categories Apple
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
- Remove them and crush them finely with a pestle and mortar.
- Next, heat the butter and oil in a saucepan until the butter begins to foam.
- Add the onions and gently soften for about 5 minutes.
- Add the garlic and cook for 2 minutes.
- Add the crushed spices along with the turmeric, cayenne and ginger.
- Stir and cook gently for 5 more minutes.
- Add the parsmips and stir in the stock.
- Add salt and pepper and simmer gently for 1 hour without putting on a lid.
- Then liquidise.
- For the parsnip crisps.
- peel and finely slice the parsnip.
- Heat the oil in a frying pan until it is very hot.
- fry the parsnip in batches until they are golden brown 2-3 minutes.
- remove them with a slotted spoon, and put them on kitchen paper to drain.
- Serve on the heated soup.
Nutrition Facts : Calories 312.7, Fat 22.2, SaturatedFat 6.4, Cholesterol 15.2, Sodium 64.9, Carbohydrate 29.4, Fiber 7.3, Sugar 10.2, Protein 2.2
CURRIED PARSNIP SOUP
If it's a spicy parsnip soup you're after, our curried parsnip soup is sure to deliver. This gently spiced soup recipe is made with cumin, coriander, turmeric and ginger. This really is a heart-warming bowl of goodness. Or if you'd prefer your parsnip soup without a spicy hit, try our creamy roasted parsnip soup made with parmesan.
Provided by delicious. magazine
Categories Freezable soup recipes
Time 1h
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. Slice about 100g of the parsnips very thinly on a mandoline or using a sharp knife. Pat dry with kitchen paper, toss with 1 tbsp of the oil, the cumin and some salt and pepper, then spread out on a large baking sheet. Bake for 20-25 minutes until crisp and golden at the edges.
- Meanwhile, put the rest of the ground spices in a small frying pan and toast for 1-2 minutes over a medium heat until fragrant.
- Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening. Meanwhile, chop the rest of the parsnips. Add the garlic to the onion pan and cook for 2 minutes more. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. Bring to the boil, then turn down to a medium heat and cook for 30 minutes until the parsnips are tender.
- Remove and discard the bay leaves, then whizz the soup using a stick blender (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out) until smooth. Season to taste. Sprinkle with the parsnip crisps, extra chilli powder and a few coriander leaves to serve.
Nutrition Facts : Calories 148kcals, Fat 5.5g (0.8g saturated), Protein 3.7g, Carbohydrate 17.4g (8.9g sugars), Fiber 7g
CURRIED PARSNIP AND APPLE SOUP | SLIMMING & WEIGHT WATCHERS FRIENDLY
Steps:
- Make up the stock (2 cubes to 700ml / 3 cups of water).
- Mist a pan with some low calorie cooking spray, then over a medium to high heat sauté the onions until they are soft.
- Stir in the garam masala or curry powder, then add the parsnips and apple to the pan. Cook for a few more minutes.
- Add the stock (it should just cover the veg).
- Stir, then bring to the boil.
- Cover with a lid and cook for 25 minutes.
- Check to make sure the parsnips are cooked. If they are remove from the heat and blitz using a food processor or stick blender.
- If the soup is too thick, add some more water until it reaches the desired consistency.
- If you want, you can serve with a few drops of Franks Hot Sauce on top.
Nutrition Facts : Calories 100 kcal, Carbohydrate 21 g, Protein 1 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 48 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 0.2 g, ServingSize 1 serving
CURRIED PARSNIP SOUP
Warmly spiced parsnip soup with crispy parsnip crisps. Warming and satisfying this soup is perfect for lunch or a light supper.
Provided by Michelle Alston
Categories Lunch
Time 40m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan over medium heat.Add the onion and celery and cook until soft, for about 5 minutes. Once the onion is soft add the ginger, garlic and chopped coriander stems. Cook for about a minute. Now add the spices, again cook for just a minute until they release their fragrance.
- Now stir in the parsnip, potato and chopped coriander/cilantro leaves. Pour in the stock, add salt and pepper, bring to the boil then reduce to a simmer.
- Simmer over a low to medium heat for 20 minutes or until the potato and parsnip are soft. Use a hand-held blender to blend the soup until smooth.
- Serve with parsnip crisps, coriander leaves and good crusty bread.
Nutrition Facts : Calories 159 kcal, Carbohydrate 26.3 g, Protein 3.3 g, Fat 4.3 g, SaturatedFat 0.5 g, Sodium 128 mg, Fiber 3.9 g, Sugar 2.4 g, ServingSize 1 serving
CURRIED PARSNIP SOUP
Good quality curry powder gives this soup its kick.
Provided by Luke Mangan
Time 30m
Yield SERVES
Number Of Ingredients 9
Steps:
- Heat 3 tbsp oil and butter in a large saucepan over medium heat. Add shallots and cook until soft but not coloured, then add parsnip and curry powder and cook for 5 minutes. Add milk and cream, bring soup almost to the boil and cook gently, uncovered, for 30 minutes (try not to let it boil). Allow soup to cool slightly, then roughly purée it using a hand-held blender (or transfer to a food processor or blender). Reheat soup gently, season to taste and serve in bowls garnished with coriander and a drizzle of olive oil.
CURRIED PARSNIP & APPLE SOUP
Quite simply delicious.
Provided by garydaw
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the butter and oil in a heavy pot, cook the onions until they are soft.
- Add the garlic and spices and cook for 2 mins
- Add the parsnips, stock and season. Leave to simmer for about 30-40 mins or until the parsnips are soft.
- Liquidize the soup.
- Peel and grate the apple, add to the soup and simmer for another 2-3 mins and then serve.
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- Melt the butter in a large pan. Add the parsnips and onions. Cover and cook over low heat for 3 to 4 minutes. Add the curry powder and turmeric. Stir to combine and cook for 1 minute. Pour in the vegetable stock. Bring the mixture to a boil then reduce the heat and simmer, covered, until the vegetables are tender. That will take about 20 - 30 minutes.
- Remove the soup from the heat. Allow it to cool for about 10 minutes. Blend using an electric blender, hand blender or food processor until the soup is smooth. Return the the pan to the heat. If you want, add about 1 cup of milk or enough to get the consistency you desire. Stir over low heat until the soup is heated through, making sure it doesn't boil again.
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4.2/5 (14)Estimated Reading Time 2 minsCategory SoupsCalories 1702 per serving
- Heat olive oil in a large pot over medium-high heat. Add onions and cook until translucent and just beginning to brown, about 8-10 minutes.
- Add the parsnips, salt and pepper and cook for 10 minutes, or until the parsnips begin to caramelize. Add the apples and cook for 5 more minutes. Stir in the curry powder and chili if using, and cook for 1 minute stirring constantly.
- Add the water or stock and cannellini beans. Bring to a boil, then reduce to a simmer for 20 minutes or until the parsnips are very tender.
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- Soften the onion in the olive oil over a lowish heat for 8 minutes. Then add the curry powder or spices and cook for a further couple of minutes, being careful not to burn the spices!
- Add the other vegetables and apple if using and continue cooking for 5 minutes, stirring so that everything gets coated in spiced oil
- Pour over the hot stock and bring to a gentle simmer. Cook for 20 minutes or until the parsnip and potato is soft
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4.4/5 (13)Category AppetizerCuisine IrishTotal Time 40 mins
- Add the parsnips, apples, and onions. Sauté over medium heat for 5-7 minutes, until the vegetables have softened slightly.
- Add the curry powder, cumin and coriander. Mix well and cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Add the stock and bring the mixture to a simmer. Reduce the heat and simmer for 20-30 minutes, until the parsnips are very soft.
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