ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES
I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.
Total Time 50 minutes
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, FatContent 11.3 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 23.2 g sugar, SodiumContent 2.91 g salt, FiberContent 12.4 g fibre
CARROT AND PARSNIP SOUP RECIPE - OLIVEMAGAZINE
Whizzing the cream in at the end makes for a super-creamy soup. Enjoy this cosy, orange soup with a swirl of double cream and a hunk of buttered bread
Provided by Adam Bush
Categories Vegetarian
Total Time 40 minutes
Number Of Ingredients 9
Steps:
- Heat the sunflower oil in a large pan and gently cook the onion with a big pinch of salt for 10 minutes, adding a splash of water if the onion starts to catch, until completely soft. Add the garlic, black pepper and thyme, and cook for a few minutes. Tip in the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.
- Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.
Nutrition Facts : Calories 146 calories, FatContent 4 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 8 grams fibre, ProteinContent 3 grams protein, SodiumContent 0 milligram of sodium
More about "parsnip bread recipes"
CHESTNUT, BACON & PARSNIP SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Lunch, Soup, Starter, Supper
Cuisine British
Calories 265 calories per serving
- Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.
SPICED PARSNIP & CAULIFLOWER SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Lunch, Soup
Cuisine British
Calories 133 calories per serving
- 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.
SPICED PARSNIP SOUP RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 30 minutes
Category Quick and Easy
Calories 159 calories per serving
- Fry the onion and celery in 1 tbsp olive oil for 5 minutes until softened, then add the carrot and parsnip for 10 minutes until soft. Add the garam masala and paprika and season, then add the vegetable stock, bring to the boil and simmer for 15 minutes. Using a stick blender, blend the soup until smooth. Swirl in 1 tsp of double cream and a drizzle of chilli oil to serve.
PARSNIP AND APPLE SOUP RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.2
Cuisine British
Calories 202kcal per serving
- Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.
PARSNIP RECIPES | BBC GOOD FOOD
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ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 293 calories per serving
- 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.
CARROT AND PARSNIP SOUP RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 40 minutes
Category Vegetarian
Calories 146 calories per serving
- Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.
PARSNIP "FRIES" RECIPE | EATINGWELL
From eatingwell.com
Reviews 5
Total Time 35 minutes
Category Clean-Eating Snacks for Kids
Calories 173.9 calories per serving
- Bake for 10 minutes. Stir the parsnips and rotate the baking sheets top to bottom. Bake until browned around the edges, 10 to 15 minutes more. Season with salt and pepper and serve.
SPICY PARSNIP AND CARROT SOUP RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 60 minutes
Calories 203 calories per serving
Heat the olive oil in a pan over a medium heat. Add the onion, celery sticks, garlic and ginger, and cook for 5 minutes.
Stir in the curry powder and cook for a further 5 minutes. Add the parsnips and carrots.
Pour in the vegetable stock, cover and simmer for about 30 minutes until the vegetables are tender.
Purée the soup in batches, adding more stock, if desired, to get the right consistency. If you’re freezing the soup, cool completely and freeze for up to 3 months.
To serve, reheat the soup, if required, and ladle into bowls. Drizzle over the cream and top with the toasted pumpkin seeds.
Cook’s tip: to toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop. You can also add a swirl of crème fraîche and parsnip chips to garnish.
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Reviews 4
Total Time 45 minutes
Category gluten-free, healthy, heart-healthy, low-cost, Paleo Diet, vegan, weeknight meals, winter, roasted, side dish
Cuisine American
- Roast until golden and easily pierced with a knife, about 30 minutes, tossing once halfway through.
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