PARSNIP SEEDS RECIPES

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SPICED PARSNIP SOUP | JAMIE OLIVER VEGETABLE RECIPES



Spiced parsnip soup | Jamie Oliver vegetable recipes image

There’s something wonderfully comforting about a nice bowl of soup. I’ve served this one with some quick, funky parsnip crisps, garam masala and a swirl of yoghurt and chilli oil. Delicious.

Total Time 50 minutes

Yield 4

Number Of Ingredients 12

800 g parsnips
1 onion
2 cloves of garlic
5 cm piece of ginger
olive oil
1 teaspoon cumin seeds
garam masala
200 g red split lentils
4 uncooked poppadoms
1.5 litres organic vegetable stock
4 tablespoons natural yoghurt
4 sprigs of fresh coriander

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
    3. Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
    4. Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.
    5. Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
    6. Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
    7. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
    8. Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
    9. Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.

Nutrition Facts : Calories 428 calories, FatContent 11.7 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 21.6 g protein, CarbohydrateContent 62.2 g carbohydrate, SugarContent 16.9 g sugar, SodiumContent 1.1 g salt, FiberContent 11.3 g fibre

SPICY ROASTED PARSNIP SOUP RECIPE | BBC GOOD FOOD



Spicy roasted parsnip soup recipe | BBC Good Food image

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Provided by Good Food team

Categories     Dinner, Snack, Soup, Starter, Supper

Total Time 45 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds, plus extra to garnish
½ tsp ground turmeric
½ tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675g parsnips, diced
2 plum tomatoes, quartered
1.2l vegetable stock
1 tbsp lemon juice

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, FatContent 10 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, FiberContent 10 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.1 milligram of sodium

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