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
MEXICAN CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories appetizer
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
SPICY LENTIL SOUP RECIPE | ALLRECIPES
Really tasty dish. I basically followed the recipe, using red lentils. I doubled the recipe, and added the zest and juice of half a lemon, 2 diced Roma tomatoes, and I boosted all the spices (I like garlic and red pepper!). My dried red lentils cooked in about 20 minutes as advertised. Very hearty and tasty. Will save this recipe.
From allrecipes.com
From allrecipes.com
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MISO SOUP WITH SHIITAKE MUSHROOMS RECIPE | ALLRECIPES
For my first miso soup attempt, I liked this recipe. It was easy, quick, and fun to try something new. I did add sea weed. The soup was salty, which is normal for miso, but I think next time I'll at least …
From allrecipes.com
From allrecipes.com
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WEIGHT WATCHERS CABBAGE SOUP RECIPE • WW RECIPES
Mar 14, 2022 · In a large saucepan sprayed with non-stick cooking spray, saute carrot, onion and garlic over low heat for 5 minutes (until softened). Add broth, tomato paste, cabbage, green …
From ww-recipes.net
From ww-recipes.net
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HEALTHY SOUP RECIPES | EATINGWELL
Make a big batch of low-calorie veggie-packed soup with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store …
From eatingwell.com
From eatingwell.com
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