CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)
This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well.
Provided by K8tee
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
- Stir in the curry powder and cumin and cook for a further 2 minutes.
- Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or food processor until smooth.
- Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.
Nutrition Facts : Calories 251.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 36.5, Sodium 302, Carbohydrate 29, Fiber 6, Sugar 8.8, Protein 6.4
CURRIED PARSNIP SOUP
"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson - Bristol, Tennessee
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CURRIED PARSNIP SOUP
This recipe elevates the lowly parsnip into something special--a lovely Fall soup. Although not necessary, you can enrich this soup by adding some light cream just before reheating.
Provided by Geema
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a large pan until the butter has melted.
- Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
- Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
- Stir in the stock and lemon rind and juice, then bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Puree the soup in a blender or food processor, being careful not to splash the hot soup.
- Heat the soup through until piping hot.
- Season to taste with salt and pepper.
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
SPICED PARSNIP SOUP
This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
- Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.
Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 0.58 milligram of sodium
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
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
CURRIED PARSNIP SOUP
I like to serve with those delicious root vegetable crisps you can buy now. Just drop a handful into the centre of each bowlful.
Provided by Lene8655
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees centigrade. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 minutes until golden.
- POur in half the stock, the coconut milk and curry paste and return to the oven for a further 20 minutes until the vegetables are tender.
- Transfer to a liquidizer and blend until creamy and smooth. Add the remaining hot stock and the corriander and check the seasoning. Ladle into warm bowls and serve with root vegetable crisps.
Nutrition Facts : Calories 157.7, Fat 16.7, SaturatedFat 13.1, Sodium 9.4, Carbohydrate 2.9, Fiber 0.1, Protein 1.6
CURRIED PARSNIP SOUP WITH SHREDDED APPLES
Steps:
- Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
- Using vegetable peeler, remove apple peel in long strips; reserve. Quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
- Heat corn oil in medium skillet over medium-high heat. Slice reserved apple peel lengthwise into very thin strips. Fry peel in oil until golden and crisp, about 30 seconds. Transfer to paper towels to drain. Sprinkle peel with salt.
- Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.
CURRIED PARSNIP SOUP
Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
- Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
- Ladle into bowls, garnish with chives or green onions and serve.
CURRIED PARSNIP & APPLE SOUP
Quite simply delicious.
Provided by garydaw
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the butter and oil in a heavy pot, cook the onions until they are soft.
- Add the garlic and spices and cook for 2 mins
- Add the parsnips, stock and season. Leave to simmer for about 30-40 mins or until the parsnips are soft.
- Liquidize the soup.
- Peel and grate the apple, add to the soup and simmer for another 2-3 mins and then serve.
SPICY ROASTED PARSNIP SOUP
Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Provided by Good Food team
Categories Dinner, Snack, Soup, Starter, Supper
Time 45m
Number Of Ingredients 11
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, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
CURRIED PARSNIP SOUP SHOTS
Treat dinner guests to healthy, spiced soup shots - they make great canapés. The crispy kale version is vegan while meat eaters can opt for a prosciutto topping
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 35m
Yield Makes 12 shots
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C/gas 4. For the kale topping, massage the kale with the oil, chilli powder and a pinch of salt and pepper, then spread out on a baking tray. Roast for 8 mins until crisp, checking halfway through.
- Heat the oil in a saucepan over a medium heat. Add the onion and fry until soft and lightly coloured, then add the garam masala (or curry powder), garlic and ginger. Cook for 1 min, then tip in the parsnips and stock. Bring to the boil, then simmer for 15 mins until the parsnip is completely soft. Blitz, adding enough water to get to your desired thickness, and season to taste.
- To make the crispy prosciutto topping, put the prosciutto slice in a dry non-stick frying pan over a medium-high heat. Use a fish slice to keep it flat and fry for a couple of mins until crisp. Set aside to cool, then break into six pieces.
- Divide the soup between 12 shot glasses. Top half with the roasted kale and the other half with the prosciutto.
Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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