CARROT & PARSNIP SOUP
Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days
Provided by Liberty Mendez
Categories Lunch, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
- Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CARROT AND PARSNIP SOUP
Make and share this Carrot and Parsnip Soup recipe from Food.com.
Provided by katew
Categories Low Protein
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion,ginger,garlic and cumin in oil for 3 minutes.
- Add carrots and parsnips and cook for 3 minutes.
- Reduce heat and stir in stock.
- Cover and simmer for 30 minutes until vegies are soft.
- Blend soup till smooth - take care if it is hot.
- Season to taste.
- serve topped with sour cream and coriander.
SPICY PARSNIP AND CARROT SOUP
Make and share this Spicy Parsnip and Carrot Soup recipe from Food.com.
Provided by Patchwork Dragon
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
- Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.
- Stir in the stock and milk. Season with salt and pepper.
- Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
- Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.
- Reheat gently to serve.
Nutrition Facts : Calories 213.5, Fat 7.7, SaturatedFat 1.2, Cholesterol 1.5, Sodium 95.7, Carbohydrate 33.2, Fiber 8.1, Sugar 9.3, Protein 5.3
SPICY ROASTED PARSNIP SOUP
A more flavourful version of a traditional recipe. Based on: http://www.bbcgoodfood.com/recipes/3198/spicy-roasted-parsnip-soup
Provided by Tea Girl
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7.
- In a bowl, mix together the oil and spices.
- Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
- Spoon into a food processor or liquidiser with half the stock and process until smooth.
- Pour into a pan with the remaining stock, season, then heat until barely simmering.
- Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.
Nutrition Facts : Calories 215.4, Fat 7.7, SaturatedFat 1.1, Sodium 21.5, Carbohydrate 36.5, Fiber 9.7, Sugar 10.7, Protein 3
SPICED PARSNIP SOUP
Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
- Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g
SPICY PARSNIP SOUP
A hearty dish - with a chili kick. (Serves 4) Taken out of a magazine over 2 years ago, and I still make it on a monthly basis (weekly in the winter). My family and friends love it. Recipe has been shared and shared again, so thought about time shared on worldwide web. I now make this without following recipe, have learnt what I can do!! I have replaced the parsnips with cauliflower, broccoli, carrots. Plus added carrots to main recipe to give soup a bit of colour.
Provided by dawnedux
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft.
- Drop in the chopped parsnips and carrots, and stir together, ensuring that everything gets coated in the oil and flavours.
- Pour in the milk and stock, season and bring to the boil.
- Turn down the heat and simmer for 30 minutes with a lid on. During this time.
- Add the optional chillies, if required. May want to wait until blended and taste.
- After 30 minutes check the parsnips are cooked and soft, if so use blender or liquidiser to blend soup.
- Serve with optional coriander leaves.
Nutrition Facts : Calories 116.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 19.6, Sodium 91, Carbohydrate 12.7, Fiber 1.5, Sugar 3.1, Protein 4.8
CARROT PARSNIP SOUP
Make and share this Carrot Parsnip Soup recipe from Food.com.
Provided by lislcart
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a stockpot over medium-low heat. Add onion and cook 10-12 minutes stirring occasionally. Add curry powder and cook one more minute stirring constantly.
- Add carrots parsnips and broth. Bring to a boil reduce heat and simmer 30 minutes or until vegetables are tender.
- Puree in a food processor in batches until smooth. Return to pot add salt and pepper and heat thoroughly.
- Serve garnished with yogurt and parsley.
Nutrition Facts : Calories 128.2, Fat 4.5, SaturatedFat 1, Cholesterol 3, Sodium 221.6, Carbohydrate 21, Fiber 5.5, Sugar 8.4, Protein 2.5
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SPICY CARROT AND PARSNIP SOUP - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (12)Total Time 50 minsCategory SoupCalories 66 per serving
- Heat the oil in a large saucepan over a medium heat.Add the onion and celery and cook until soft, about 15 - 20 minutes.
- Add the minced garlic, grated ginger 1 tsp of ground cumin, 1 tsp of ground coriander and 1 tsp of turmeric.Cook for a minute or two, until the spices release their aromas.
- Now add the carrots and parsnips, stir until they are coated in the spices.Pour in the stock, bring to the boil and then simmer for about 20 minutes, stirring occasionally.
- When the vegetables are soft the soup is done, use a handheld blender to blend the soup to a smooth consistency. Serve with the topping listed if you like and some good bread.
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