Parsnip Broccoli Soup Food

SPICY BROCCOLI SOUP

Steps:

• Wash the broccoli head and cut it into florets. Cut the stem into small pieces. Use whole broccoli, don't waste anything. Peel the parsnip and ginger and cut them into small pieces.
• Place broccoli, parsnip, and ginger in a large pot.
• Add water or vegetable broth, if using, just enough to cover the vegetables.
• Add olive oil and season with salt (add just a half teaspoon).
• Bring soup to a boil. Cover with the lid, lower the heat, and simmer for 15 minutes until vegetables are soft enough to puree.
• Take the soup off the heat. Remove a cup of the liquid and set it aside.
• Transfer the cooked vegetables into a high-speed blender and blend the soup until smooth and creamy.
• Add more reserved liquid if the soup is too dense until you achive the desired constancy.
• Add in spices - cinnamon, turmeric, and pepper. Blend the soup again, just a few pulses for spices to combine.
• Taste the soup and add more salt to taste.
• Transfer the soup back to the pot.
• Serve hot with additional toppings.

BROCCOLI AND PARSNIP SOUP

Steps:

• Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slices. Cut remaining broccoli into 2-inch-wide florets.
• Bring water to a boil in a 4-quart heavy pot, then add broccoli and 1 teaspoon salt and boil, uncovered, until broccoli is just tender, about 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving cooking water in pot, then drain broccoli.
• Wrap parsley, thyme, and bay leaf in a small square of cheesecloth and tie into a bundle to make a bouquet garni. Add to reserved cooking water along with parsnips, onion, and chicken broth and simmer, covered, until parsnips are very tender, 25 to 30 minutes.
• Discard bouquet garni and reserve 1 cup cooking liquid, then purée remaining soup with broccoli, in batches if necessary, in a blender until smooth (use caution when blending hot liquids). Transfer puréed soup to another pot and thin to desired consistency with reserved cooking liquid. Stir in pepper, nutmeg, and remaining 1/2 teaspoon salt (or to taste) and bring to a simmer over moderate heat, stirring occasionally.

CREAMY ROASTED PARSNIP SOUP

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.

PARSNIP & BROCCOLI SOUP

Steps:

• Spray large pan and heat. Saute parsnips and onion for 5 minutes, stirring frequently.
• Add the stock and bring to a boil. Cover and reduce heat to a simmer. Cook for 10 minutes.
• Meanwhile, trim broccoli and cut into small florets. Add to pan and cook for 5 to 8 minutes, until veggies are tender.
• Let cool slightly and puree with food processor. Season with pepper to taste, add the corn and bleu cheese.
• Heat gently for about 5 minutes until corn is tender and cheese has melted.

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 ROASTED PARSNIP SOUP

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.

BROCCOLI AND PARSNIP SOUP RECIPE - (3.6/5)

Steps:

• Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slices. Cut remaining broccoli into 2-inch-wide florets. Bring water to a boil in a 4-quart heavy pot, then add broccoli and 1 teaspoon salt and boil, uncovered, until broccoli is just tender, about 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving cooking water in pot, then drain broccoli. Wrap parsley, thyme, and bay leaf in a small square of cheesecloth and tie into a bundle to make a bouquet garni. Add to reserved cooking water along with parsnips, onion, and chicken broth and simmer, covered, until parsnips are very tender, 25 to 30 minutes. Discard bouquet garni and reserve 1 cup cooking liquid, then purée remaining soup with broccoli, in batches if necessary, in a blender until smooth (use caution when blending hot liquids). Transfer puréed soup to another pot and thin to desired consistency with reserved cooking liquid. Stir in pepper, nutmeg, and remaining 1/2 teaspoon salt (or to taste) and bring to a simmer over moderate heat, stirring occasionally.

SPICED PARSNIP & CAULIFLOWER SOUP

Steps:

• Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
• Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
• Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.