CREAMY ROASTED PARSNIP SOUP RECIPE | ALLRECIPES
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
Provided by Alan Dorchak
Categories Vegetable Soup
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Cook Time 1 hours 5 minutes
Yield 10 cups
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, CarbohydrateContent 23.9 g, CholesterolContent 22.1 mg, FatContent 9.7 g, FiberContent 5.7 g, ProteinContent 2.9 g, SaturatedFatContent 4.5 g, SodiumContent 361.5 mg, SugarContent 8.8 g
SPICED PARSNIP AND APPLE SOUP RECIPE | DELICIOUS. MAGAZINE
Parsnip and apple are a marriage made in heaven, especially when combined in this soup recipe. A great festive starter or winter lunch. Or, if you’re after something creamier and more decadent, then see this truffled parsnip soup.
Provided by delicious. magazine
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield Serves 2 generously
Number Of Ingredients 15
Steps:
- Heat a small, dry frying pan over a medium-high heat. Add the cumin, coriander and cardamom seeds and shake them around for a few seconds until they toast and darken slightly. Tip into a spice grinder or pestle and mortar (or a coffee grinder used only for spices) and grind to a fine powder.
- Heat the butter and oil in a medium-size pan. Add the onion, cover and cook gently for 10 minutes until soft and lightly golden. Meanwhile, peel the parsnips and cut them into 2.5cm pieces.
- Uncover the pan, add the garlic, grated ginger and all the spices, then cook for 1 minute more. Add the parsnips, chopped apple and stock, then bring to the boil, cover and simmer for 45 minutes to 1 hour until the parsnips are really tender when you test them with a knife.
- Remove soup from the heat and leave to cool slightly, then liquidise until smooth. Pour it through a sieve into a clean pan, using a wooden spoon to push it through. Season to taste.
- To serve, stir in the crème fraîche. Serve in warm bowls, garnished with a little more crème fraîche and chopped chives.
Nutrition Facts : Calories 143kcals, FatContent 8.5g (4g saturated), ProteinContent 3.6g, CarbohydrateContent 14g carbs (7.5g sugars), FiberContent 6.3g
More about "parsnip spice cake recipes"
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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