POTATO, CARROT AND PARSNIP SOUP
An easy Potato, Carrot and Parsnip Soup recipe
Categories Soup/Stew Milk/Cream Food Processor Onion Potato Sauté High Fiber Carrot Parsnip Sherry Fall Chill Parsley Simmer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
- Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
SPICY VEGAN PARSNIP AND POTATO SOUP
Spicy, thick parsnip and potato soup, perfect with crusty bread on a winters evening.
Provided by vfarrell1985
Time 1h10m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Place oil, onion, chilli power, cumin, garlic and ginger into a large fan and cook until onion browns
- chop parsnips and potatoes into chunks and place in pan with the spices and onion
- add stock and let simmer for 1 hour
- blend until smooth and add salt and pepper to taste, serve with crusty bread
POTATO AND PARSNIP GRATIN
Despite their unique and delicious flavor and fun-to-pronounce name, parsnips have really never caught on. We're going to hide them in a potato gratin and our friends and family will enjoy them without even knowing it! This is great as a brunch or breakfast potato side dish.
Provided by Chef John
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes and parsnips in a bowl of cold water.
- Preheat oven to 375 degrees F (190 degrees C). Place garlic and melted butter into a 2-quart baking dish; brush garlic and butter all over the inside of the dish.
- Slice potatoes very thin using a mandoline slicer.
- Layer 1/3 potato slices into the bottom of the prepared baking dish. Season with salt and black pepper. Sprinkle a few thyme leaves onto potato slices and a light dusting of Parmigiano-Reggiano cheese. Spoon about 3 tablespoons creme fraiche over cheese.
- Thinly slice parsnips using a vegetable peeler; arrange 1/2 the parsnip slices in an even layer over the creme fraiche and season with salt and black pepper. Repeat potato and parsnip layering process: 1/3 potato slices, salt and black pepper, thyme, Parmigiano-Reggiano cheese, creme fraiche, and remaining 1/2 parsnip slices. Dust with salt. Arrange last 1/3 potato slices on top and season with salt.
- Pour chicken broth over potato-parsnip layers about 3 tablespoons at a time. Shake dish gently to eliminate air bubbles. Gently spread remaining 2 tablespoons creme fraiche over the potatoes. Sprinkle cayenne and remaining Parmigiano-Reggiano cheese over the top.
- Bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 12.9 g, Cholesterol 55 mg, Fat 16 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 10 g, Sodium 358 mg, Sugar 1.3 g
PARSNIP AND POTATO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
- Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
- Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.
POTATO PARSNIP AND LEEK SOUP
Potato Parsnip and Leek soup is a savory blend of hearty root vegetables and delicious leeks! It is the perfect winter soup to enjoy on a chilly day. This recipe is completely gluten-free and dairy-free. It is easily customizable and can be made vegan!
Provided by Capri Lilly
Categories Dinner Lunch Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
- In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
- Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
- Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
- Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
- Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!
Nutrition Facts : Calories 231 kcal, ServingSize 1 serving
POTATO, CARROT AND PARSNIP SOUP
A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.
Provided by blucoat
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
- Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
PARSNIP & SWEET POTATO SOUP
A heartwarming quick dish
Provided by loopygigglelips
Time 10m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Peel and chop sweet potatoes and parsnips
- Place into pan with stock cube and enough water to cover the vegetables
- Bring to the boil and simmer until vegetables are soft and cooked through
- Using a hand blender, blend the contents of the pan to a puree
- Add more water until required consistency, bring back to the boil, serve with a swirl of cream
SWEET POTATO-PARSNIP SOUP WITH BACON CROUTONS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine 5 tablespoons olive oil, the onion, leeks, 2 teaspoons thyme, a big pinch of salt and a few grinds of pepper in a large pot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender, about 10 minutes. Add the sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt and the cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes and parsnips are tender, 12 to 15 minutes.
- Meanwhile, cook the bacon in a small skillet over medium heat, stirring, until browned and crisp, 5 to 7 minutes. Transfer the bacon and drippings to a large bowl.
- Add the bread, cheese and remaining 1 tablespoon olive oil to the bacon and drippings. Season with salt and pepper and toss, then spread out on the prepared baking sheet. Bake, tossing once or twice, until toasted and the cheese is melted, 10 to 12 minutes.
- Meanwhile, puree the soup with an immersion blender until smooth (or puree in batches in a regular blender). Season with salt and more cayenne to taste. Thin with water as needed. Divide the soup among bowls. Top with a swirl of creme fraiche, the croutons and the remaining 2 teaspoons thyme.
Nutrition Facts : Calories 660, Fat 39 grams, SaturatedFat 10 grams, Cholesterol 36 milligrams, Sodium 1128 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 20 grams, Sugar 15 grams
CARROT AND PARSNIP SOUP
This simple, but delicious, carrot and parsnip soup balances sweet and savoury to great effect! Use the freshest ingredients you can find for best results. You will need a stick blender for this recipe. Each serving provides 113 kcals, 2g protein, 15g carbohydrates (of which 10g sugars) 4g fat (of which 0.5g saturates), 6g fibre and 0.1g salt.
Provided by Rachel Phipps
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden - this should take 8-10 minutes. Add the chilli flakes and fry for a further minute.
- Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20-25 minutes until the parsnips and carrots are tender.
- Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.
Nutrition Facts : Calories 113kcal, Carbohydrate 15g, Fat 4g, Fiber 6g, Protein 2g, SaturatedFat 0.5g, Sugar 10g
More about "potato and parsnip soup food"
CREAMY PARSNIP AND POTATO SOUP | EASY HOMEMADE SOUP …
From diethood.com
4.3/5 (3)Total Time 45 minsCategory SoupCalories 258 per serving
- Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.
PARSNIP-POTATO SOUP RECIPE | MYRECIPES
From myrecipes.com
3/5 (2)Total Time 1 hr 5 minsServings 2.5
- Melt butter in a medium-size Dutch oven over medium heat. Tie thyme sprigs together with kitchen string. Add parsnips, next 6 ingredients, and thyme to Dutch oven, and cook, stirring often, 10 minutes. Stir in broth and 2 cups water, and bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes.
- Discard thyme. Process parsnip mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and stir in heavy cream.
PARSNIP POTATO SOUP - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
5/5 (2)Total Time 45 minsCategory Soup RecipesCalories 337 per serving
- Cut the bacon strips in half and lay in an even layer in the bottom of the pan. Keep an eye on the bacon, flipping when needed and adjusting the temperature as necessary while you prep the vegetables.
POTATO-PARSNIP SOUP RECIPE | REAL SIMPLE
From realsimple.com
5/5 (1)Total Time 45 minsServings 8Calories 281 per serving
- Cook the bacon in a large Dutch oven over medium until crisp, about 10 minutes. Remove, reserving 2 tablespoons of the drippings in the Dutch oven. Add the potatoes, parsnips, leeks, garlic, and salt and cook, stirring often, until slightly tender, about 10 minutes. Stir in the broth and water and bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer 15 minutes.
- Working in batches, process the potato mixture in a blender until smooth. Stir in the cream and vinegar. Top with the bacon and scallions.
PARSNIP & POTATO SOUP | RACHAEL RAY IN SEASON
From rachaelraymag.com
GERMAN STYLE POTATO-PARSNIP SOUP - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 2 mins
APPLE, POTATO AND PARSNIP SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Category Main
POTATO AND PARSNIP SOUP - LEONORA B.
From leonorab.com
LEEK AND PARSNIP SOUP - COOK ... - COOK VEGGIELICIOUS
From cookveggielicious.com
5/5 (2)Total Time 55 minsCategory SoupCalories 148 per serving
ROASTED POTATO PARSNIP AND TURNIP SOUP WITH FRESH ROSEMARY ...
From myheadisfullof.com
Servings 6-8Estimated Reading Time 3 minsCategory SoupTotal Time 2 hrs
- Wash and prepare potatoes and parsnips for roasting (I like to put the chopped vegetables in a bowl and drizzle with olive oil and mix with my hands to make sure all of the vegetables are coated)
SPICY PARSNIP AND SWEET POTATO SOUP - NICKY'S KITCHEN ...
From kitchensanctuary.com
5/5 (4)Calories 363 per servingCategory Appetizer, Soup
- If you're making the parsnip chips, preheat the oven to 190C/375F and line a baking tray with a silicone liner.
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 3-4 minutes until softened.
- Add the garlic, ginger and curry powder, stir together, and fry for a minute more, until they release their fragrance.
- Add the sweet potato, parsnip and apple, fry whilst stirring for a minute to coat them in the curry mixture.
PARSNIP AND ONION SOUP RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Light Lunch
- 1. Heat a medium saucepan over medium heat and add the butter, onions and garlic. Fry for about 5 minutes until softened but not browned. Add the parsnips and stock and bring to a simmer. Simmer covered for 20 minutes until the parsnips are tender, then blend to a smooth purée with half the cream using either a stick or tabletop blender. Taste and adjust seasoning as needed, then serve with the remaining cream swirled through the soup and a little freshly grated nutmeg.
- Adam's tip: If you're making soup, make more than you need and freeze the rest in portions so that you can break them out as an easy first course. Soups freeze exceptionally well.
CURRIED, SWEET POTATO PARSNIP VEGAN SOUP | WELLNESSDOVE
From wellnessdove.com
Cuisine EuropeanCategory Vegan Soup RecipesServings 3Total Time 25 mins
- Chop the onion into small pieces. Put it in a pot with one cup of water, and stir in the curry powder. Cook for about 5 mins.
- Then chop the sweet potato and parsnips into several large pieces. Add them to the pot and pour the other 3 cups of water to cover all the veggies well. Add the salt and boil for another 15 mins.
- Enjoy this Sweet Potato Parsnip Soup with some whole wheat croutons or steamed broccoli florets.
CREAMY POTATO AND PARSNIP SOUP | FLOATING KITCHEN
From floatingkitchen.net
Reviews 6Category Soups And StewsServings 6Estimated Reading Time 4 mins
- In a large stockpot over medium heat, warm the olive oil and butter. Add the parsnips, onion and garlic and cook, stirring occasionally, for 5 minutes. Add the potatoes, rosemary, thyme, salt and pepper and cook, stirring occasionally, for an additional 5 minutes.
- Add the white wine and turn up the heat so it simmers, scraping up any browned bits from the bottom of the pot with a wooden spoon. Then stir in the vegetable broth and bay leaf. Cover the pot and bring the soup up to a boil. Then turn down the heat to maintain a simmer. Cook until the parsnips and potatoes are very soft, about 25-30 minutes. Then turn off the heat and allow the soup to cool slightly. Remove and discard the bay leaf.
- Once the soup is cool enough to handle safely, purée it until itâs completely smooth using either a blender, an immersion blender or a food processor fitted with the blade attachment. You will most likely need to work in batches.
- Return the puréed soup to your pot and re-warm it over medium heat. Add the sour cream and stir until itâs fully incorporated. Taste and adjust for salt and pepper, if necessary.
EASY VEGAN SOUP: SWEET POTATO, LEEK, PARSNIP & BEAN SOUP
From fullofbeans.us
Reviews 9Estimated Reading Time 2 mins
SWEET POTATO, PARSNIP, GINGER AND TURMERIC SOUP - SOUP ...
From tablefortwoblog.com
Reviews 9Category SoupCuisine AmericanTotal Time 45 mins
- Preheat oven to 400 degrees Fahrenheit and place sweet potato and parsnips on baking sheet. Drizzle olive oil generously over the vegetables and season with salt and ground black pepper. Toss to coat. Roast for 25-30 minutes, or until softened.
- Once cooked, let cool for 15 minutes then add to the blender along with vegetable stock, ground ginger, and ground turmeric.
POTATO & PARSNIP SOUP - URBAN COOKERY
From urbancookery.com
Servings 4Total Time 35 minsCategory Soup
POTATO PARSNIP AND LEEK SOUP WITH CHIVE GREMOLATA ...
From evergreenkitchen.ca
Reviews 15Category Main Course, SoupServings 4Total Time 55 mins
SWEET POTATO AND PARSNIP SOUP - M.A. EATS
From maeats.wordpress.com
Estimated Reading Time 2 mins
SPICY CARROT, PARSNIP AND POTATO SOUP - GOODTOKNOW
From goodto.com
3.4/5 Cooking 20 minServings 4Cost cheap
ROASTED SWEET POTATO AND PARSNIP SOUP - FRUGALFEEDING
From frugalfeeding.com
Estimated Reading Time 3 mins
POTATO AND PARSNIP SOUP (WITH BACON AND CHILLI OIL) - THE ...
From thespiceadventuress.com
Reviews 4Category SoupCuisine AustralianEstimated Reading Time 4 mins
PACKHAM PEAR, PARSNIP AND POTATO SOUP WITH WALNUTS | SOUP ...
From sbs.com.au
3/5 (105)Servings 4-6Cuisine Modern AustralianCategory Main
POTATO PARSNIP & LEEK SOUP - THE FEEDFEED
From thefeedfeed.com
RECIPE - POTATO AND PARSNIP SOUP WITH SMOKED SEA SALT
From lcbo.com
PARSNIP AND POTATO SOUP RECIPE | RACHAEL RAY | FOOD NETWORK
POTATO, PARSNIP, AND CELERY ROOT SOUP | BI-RITE
From biritemarket.com
APPLE, POTATO AND PARSNIP SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET POTATO AND PARSNIP SOUP RECIPE - LOVEFOOD.COM
From lovefood.com
HOMEMADE POTATO AND PARSNIP SOUP - OUT OF OFFICE
From theooomag.com
ROASTED PARSNIP, APPLE AND POTATO SOUP | I VALUE FOOD
From ivaluefood.com
CARROT AND SWEET POTATO SOUP — PATS' FOOD
From patsfood.org
PARSNIP, POTATO & CARROT SOUP WITH PARSNIP CHIPS - THE ...
From thewholefoodnut.com
PARSNIP SOUP - FOOD HERO
From foodhero.org
PARSNIP & POTATO SOUP RECIPE, SOUP RECIPES, VEGETARIAN SOUP
From miedemaproduce.com
PARSNIP AND POTATO SOUP
From crecipe.com
RECIPE - POTATO AND PARSNIP SOUP WITH SMOKED SEA SALT
From lcbo.com
POTATO, PARSNIP, AND CABBAGE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
POTATOVPN
From potatovpn.io
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