PARSNIP VEGETABLE SOUP
I had to use up a bunch of vegetables from my CSA box and came up with this soup. I like my soups very thick, but feel free to use more broth for a thinner soup. I only had sour cream in the fridge, but you can top with cream or crème fraiche as well.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
- Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 29.6 g, Cholesterol 17.4 mg, Fat 7.7 g, Fiber 7.1 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 414.9 mg, Sugar 9.7 g
CREAMY ROASTED PARSNIP SOUP
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
Provided by Alan Dorchak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
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, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g
CARROT-PARSNIP SOUP WITH PARSNIP CHIPS
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips - thinly-sliced parsnips fried for five minutes in olive oil - sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
- Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
- Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 12 grams
CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL
This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.
Provided by JackieOhNo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
- While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
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
HONEY MUSTARD CHICKEN POT WITH PARSNIPS
For an easy, warming family casserole on a budget, this one-pot ticks all the boxes
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
- Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.
Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.82 milligram of sodium
CHICKEN WITH PARSNIPS AND CARROTS
Make and share this Chicken With Parsnips and Carrots recipe from Food.com.
Provided by katew
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken, oil and salt in a bowl, toss to coat.
- Heat a large pot over high heat.
- Add chicken, cook in batches , 3 minutes each side till well browned.
- Seat aside.
- Add leek, garlic and thyme and cook 4 minutes till soft.
- Return chicken to pot, add vegetables and stock.
- Bring to the boil, reduce heat, cover and cook on low.
- Cook 25 minutes or till vegies are tender and chicken cooked through.
Nutrition Facts : Calories 162.9, Fat 7.8, SaturatedFat 1.2, Cholesterol 1.8, Sodium 121.4, Carbohydrate 21.3, Fiber 4.2, Sugar 6.5, Protein 3.2
PARSNIP SOUP
Steps:
- In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened. Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Purée the soup in a blender and return to the pan. Stir in the nutmeg, enough water to thin the soup to the desired consistency if necessary, and salt and pepper to taste.
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