SPICED PARSNIP SOUP
This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
- Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.
Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 0.58 milligram of sodium
SPICY ROASTED PARSNIP SOUP
Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Provided by Good Food team
Categories Dinner, Snack, Soup, Starter, Supper
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
ROASTED-PARSNIP SOUP WITH CHORIZO
You can also skip making soup and just enjoy the roasted parsnips tossed with the chorizo and caper tapenade.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Toss parsnips and onion with 2 tablespoons oil. Season with salt. Spread in a single layer on a rimmed baking sheet. Roast 15 minutes. Flip; roast until golden brown and tender, about 20 minutes more.
- Meanwhile, in a small skillet over medium-high, heat remaining 1 tablespoon oil. Add chorizo and cook, turning, until crisp and golden, 2 to 3 minutes. Transfer to a small plate. Reduce heat to medium and add sliced garlic; cook until just golden, 30 seconds to 1 minute. Transfer to plate with chorizo; reserve oil in skillet.
- Transfer roasted vegetables to a medium saucepan; add broth, 1/2 cup water, and minced garlic. Bring to a boil, then reduce to a simmer and cook, partially covered, until vegetables are very soft, about 10 minutes. Working in batches, blend until smooth (if necessary, thin with up to 1/4 cup water total). Season with salt and pepper. Just before serving, heat soup through in saucepan over medium-high. Serve, topping each bowl with a few pieces of chorizo and cooked garlic, a spoonful of caper tapenade, and a drizzle of reserved chorizo oil.
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
SPICY PARSNIP SOUP
I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.
Provided by Jamie Oliver
Categories Starters Vegetables Dinner Party Gorgeous Winter Soups Christmas British Leftovers
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Peel the onion, garlic and ginger, and roughly chop.
- Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
- Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
- Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
- After half an hour, check that the parsnips are cooked by sticking a knife in. If you're happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
- Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.
Nutrition Facts : Calories 293 calories, Fat 11.3 g fat, SaturatedFat 5.2 g saturated fat, Protein 10.8 g protein, Carbohydrate 40.6 g carbohydrate, Sugar 23.2 g sugar, Sodium 2.91 g salt, Fiber 12.4 g fibre
ROASTED PARSNIP SOUP
Steps:
- The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.;
- Position rack in lower third of oven; preheat to 450degreesF.
- Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.
- Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.
- Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.
- NUTRITION INFORMATION: Per serving: 250 calories; 4 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 49 g carbohydrate; 7 g protein; 9 g fiber; 515 mg sodium; 687 mg potassium. Nutrition bonus: Vitamin C (50% daily value), Folate (27% dv), Calcium & Potassium (19% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat
- TIP: Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
CHORIZO AND PARSNIP SOUP
This is based on a recipe I found in a supermarket magazine. The original recommends serving this semi-chunky so if you don't want to puree the whole batch at the end just do half to keep more texture in the soup. A great use of those winter vegetables. The topping is optional.
Provided by Sackville
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the chorizo for a couple minutes in a frying pan.
- Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.
- Put the onions into the pan and fry for a couple minutes until soft.
- In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes.
- Simmer for 15-20 minutes until the parsnips and lentils are soft.
- Meanwhile, chop the chorizo into small pieces.
- Puree the soup with a hand blender.
- Stir in the chorizo and top with the yogurt and coriander mixed together if you like.
Nutrition Facts : Calories 429, Fat 23.4, SaturatedFat 9, Cholesterol 54.4, Sodium 741.1, Carbohydrate 36.6, Fiber 9.7, Sugar 10.5, Protein 19.4
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
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