PARSNIP & GINGER SOUP
Theres no need to peel parsnips for this recipe, give them a good wash and chop them up for a quick and easy soup the whole family will love. For more recipes visit www.britishcarrots.co.uk
Provided by mustardcomms
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- the oil in a large pan, add the onion and saute for 3-4mins or until pale golden. Meanwhile, wash the parsnips, trim the ends and chop them into even sized chunks.
- Add the parsnips to the pan along with the garlic and ginger, saute for 2 mins, stirring. Pour in the stock and a little seasoning. Bring to the boil, cover and simmer for 20-25 mins or until the parsnips are tender.
- Use a stick blender to puree the soup until its nice and smooth. Add the creme fraiche and taste for seasoning. Serve hot in bowls, sprinkled with a little parsley or paprika if liked.
CREAMY PARSNIP WITH GINGER SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 20 g, Cholesterol 20.6 mg, Fat 10.3 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 38.6 mg, Sugar 5.1 g
SPICED PARSNIP & CAULIFLOWER SOUP
Batch cook this healthy vegetable soup then pack into lunchboxes and freeze - it's spiced with coriander, fennel, turmeric and ginger
Provided by Good Food team
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 133 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
PARSNIP LEMON AND GINGER SOUP
This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald
Provided by lindseylcw
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan then add the chopped onions.
- cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins.
- pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft.
- Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley.
Nutrition Facts : Calories 140.1, Fat 10.3, SaturatedFat 5.9, Cholesterol 27, Sodium 262.2, Carbohydrate 8.3, Fiber 0.5, Sugar 3.5, Protein 3.9
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
PARSNIP, GINGER, AND ORANGE SOUP
A different and delicious combination of flavors for a soup! If parsnips are not available in your area, you can substitute carrots (although it will not taste exactly the same).
Provided by Julesong
Categories Vegetable
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot (one with a lid) over medium temperature, melt together the oil and butter, then saute the onions until soft, about 5 to 7 minutes.
- Add parsnips and ginger and saute for 5 minutes.
- Add the orange rind (not the juice, just yet) and chicken stock, cover, and simmer over medium heat for 30-35 minutes, removing lid for last 10 minutes.
- Let cool slightly, then pour into a blender and liquidize.
- Return soup to pot, stir in the reserved orange juice, and reheat.
- Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.
Nutrition Facts : Calories 295.2, Fat 12, SaturatedFat 4.8, Cholesterol 21.1, Sodium 343.7, Carbohydrate 41.6, Fiber 8.3, Sugar 17.6, Protein 7.7
PARSNIP SOUP
Steps:
- In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened. Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Purée the soup in a blender and return to the pan. Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.
More about "parsnip lemon and ginger soup food"
LEMON PARSNIP SOUP | RECIPES
From freshcityfarms.com
Servings 8
- Heat butter in a large saucepan set over medium heat. Add the onion, thyme, lemon peel, salt and pepper. Cook, stirring often, for 5 minutes. Add the parsnips; cover and reduce heat to medium-low.
- Simmer, stirring occasionally, for 10 minutes or until parsnips become tender. Stir in broth and bring to a boil. Cook, stirring, for 20 to 25 minutes or until parsnips are very soft. Transfer parsnip mixture to a blender or food processor in batches.
- Purée until smooth. Stir in lemon juice and bring to a boil. Taste and adjust seasoning if necessary. Serve in soup cups garnished with thyme and lemon.
CARROT, PARSNIP AND GINGER SOUP RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category SoupsServings 6Total Time 50 mins
- Heat the oil in a large saucepan or casserole. Add the onions and a pinch of salt, and cook for 5 minutes over a medium heat until starting to soften. Add the carrots, parsnips, ground spices and ginger and stir well to coat. Cook gently, covered, for 10 minutes, making sure the spices don’t catch and burn. This helps to bring out the full flavour of the vegetables.
- Add the stock, bring to a simmer and cook for 15-20 minutes or until the vegetables are completely tender. Blend the soup until smooth, then adjust the seasoning and consistency, adding lemon juice to taste and extra water if the soup is too thick. Reheat if necessary.
- If making the crispy ginger, heat the oil in a small frying pan and fry the ginger until it’s starting to turn golden and crisp. Add the seeds and cook for another 15-30 seconds.
- Ladle the soup into bowls and top with a swirl of yogurt, coriander leaves, and the crispy ginger and seeds if using.
GINGER PARSNIP SOUP - PICKLED PLUM | EASY AND TASTY RECIPES
From pickledplum.com
Reviews 1Category SoupCuisine VegetarianTotal Time 1 hr
- In a large pot over high heat, add 2 tbsp olive oil, garlic, ginger and onions. Cook for 2-3 minutes, until onions are soft. Add celery and cook for a minute. Add carrots and cook for a minute. Add parsnip, stir well and add the vegetable broth. Bring to boil, cover and simmer for 40 minutes. Use a hand blender or mixer to puree the soup until smooth.
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CARROT, PARSNIP AND GINGER SOUP - APRON & WHISK
From apronandwhisk.com
Servings 4Estimated Reading Time 4 minsCategory SoupTotal Time 1 hr
- Wash the parsnips well and grate the skin as with the carrots, and cut into similarly sized cubes. Dice the onion, garlic and ginger.
- Place parsnips and carrots on the baking tray and drizzle with some olive oil. Roast for about 30 minutes, until the parsnips and carrots are tender and have a nice char on them. Important - flip the vegetables half way through cooking so to get an even cooking.
- Once the vegetables have cooked, heat the oil in a large pot and add the diced onion. Sauté the onion for about 5 minutes, until the onion is soft and translucent.
SIMPLE PARSNIP GINGER SOUP (PARSNIP SOUP RECIPE) - A ...
From abeautifulplate.com
5/5 (1)Total Time 35 minsCategory Soups And StewsCalories 348 per serving
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and sauté for 8 to 10 minutes, stirring occasionally, until the onions are very soft and translucent.
- Add the garlic, ginger, cardamom, cumin, and pinch of cayenne pepper (if using) and saute for 1 to 2 additional minutes, stirring frequently, until fragrant.
- Add the parsnips, and stir mixture together. Pour in the vegetable broth, and bring to a boil. Lower heat and simmer soup for 15 to 20 minutes, or until the parsnips are very soft.
- Transfer soup to a blender (or alternatively, you can use an immersion blender), and puree until very smooth. Place soup back into pot, heat over low, stir in the milk, and season to taste with salt and pepper. If the soup is too thick, add a touch of hot water, or any leftover vegetable broth.
PARSNIP, APPLE AND GINGER SOUP RECIPE / RIVERFORD
From riverford.co.uk
Servings 4Total Time 1 hrCategory Soups & Stews, Vegetarian, Winter, Spring
- Gently fry the onion and leeks in a little oil. When the onion has started to soften, add the garlic and ginger, and carry on cooking gently for another 5 minutes.
- Add the parsnips, apples and potatoes and cover with veg stock. Pop in the bay leaf. Simmer for 40 minutes or until everything in the pan is soft and falling apart.
- Blend well until smooth, adding more water or stock if it looks too lumpy or thick. Season well with salt and pepper and add a bit of sugar to bring out the natural sweetness of the parsnips and apples if needed.
- Finish with a squeeze of lemon juice to taste and a good swirl of cream or crème fraîche if you fancy.
PARSNIP SOUP WITH PEARS, GINGER AND ... - FAMILY-FRIENDS-FOOD
From family-friends-food.com
5/5 (1)Total Time 40 minsCategory Soup, StarterCalories 367 per serving
- Peel and dice the onion. Peel the parsnips and cut into chunky pieces. Peel & core the pears and cut into chunks. Peel the root ginger and chop coarsely.
- Heat the olive oil in a large saucepan and sauté the chopped onion for 2-3 minutes. Add the parsnips and ginger and cook for a further 5-6 minutes, stirring occasionally, until just starting to colour.
- Add the pears to the pan, together with the vegetable stock and 250ml boiling water. Stir well, bring to a gentle simmer, and cook on a low heat for around 30 minutes.
- Remove from the heat, add the creamed coconut and blend the soup to a smooth consistency. You may need to add a little more water if the soup is very thick.
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