Fireman Bobs Dutch Oven Parsnip Soup My Way Recipes

LEEK, POTATO, PARSNIP AND CAULIFLOWER SOUP RECIPE - (3.6/5)

Leek, Potato, Parsnip and Cauliflower Soup Recipe - (3.6/5) image

Provided by eatclean

Number Of Ingredients 11

Ingredients

3 tbsp olive oil
2 yellow onions, coarsely chopped
3 leeks, white parts, rinse well and chop
2 parsnips, peeled and coarsely chopped
2 cups cauliflower florets
5 medium sized potatoes, peeled and cubed
2 cloves garlic, chopped
1 tsp sea salt
8 cups chicken stock
2 bouillon cubes for flavour if necessary
freshly ground black pepper to taste

Steps:

In dutch oven, heat oil over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for about 10 minutes until veggies begin to softer. Add potatoes, salt, garlic and stock. Bring to boil. Reduce heat and simmer for 40 minutes until veggies are tender. Puree soup with immersion blender. Adjust flavour with salt/pepper. (try adding some milk for creaminess)

NEAL'S YARD BAKERY PARSNIP SOUP

Neal's Yard Bakery Parsnip Soup image

Adapted from the Neal's Yard Bakery Whole Food Cookbook. According to the book, carrots, broccoli, cauliflower, or leek can be subbed for the parsnips in this recipe. This is a thin, but creamy soup. I made it with fresh parsnips and served with some wholegrain bread drizzled with Marmite on the side.

Provided by HeatherFeather

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

24 g butter
450 g parsnips, peeled, finely chopped
1 large onion, finaly chopped
570 ml whole milk
275 ml water
1/2 teaspoon nutmeg, grated
salt, to taste
black pepper, to taste

Steps:

Melt butter and saute the parnsip & onion until tender, about 5-10 minutes.
Add the milk, water, nutmeg, and salt & pepper, then simmer for 25-30 minutes, lid dropped on top of the pot, slightly ajar.
Using a stick blender (or a regular blender in batches), puree until smooth.
Test for seasonings, adding more salt & pepper if needed and serve warm with some crusty bread on the side.

Nutrition Facts : Calories 151.9, Fat 6.5, SaturatedFat 3.9, Cholesterol 17.8, Sodium 69.2, Carbohydrate 20.3, Fiber 4.1, Sugar 9.6, Protein 4.2

SUN OVEN PARSNIP SOUP

Sun Oven Parsnip Soup image

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 carrots, peeled and sliced
2 celery stalks, sliced
2 small onions, chopped
1 1/2 pounds parsnips, peeled and chopped
1 1/2 inch piece of fresh ginger root, peeled and chopped
2 cloves garlic, peeled and chopped
1 1/2 quarts chicken or vegetable broth
salt and pepper to taste
fresh cilantro leaves for garnish (optional)

Steps:

Set Sun Oven out to preheat. Put the oil in a pot large enough to hold all the ingredients, add the chopped vegetables, and stir to coat. Cover and transfer to the Sun Oven. Cook until the vegetables begin to soften, 30 to 40 minutes. Add the broth, replace the lid, and continue cooking until vegetables are very tender, another 40 minutes to 1 hour. Remove pot from the Sun Oven. Using an immersion blender, puree the soup until smooth. Season with salt and pepper. Ladle into bowls and garnish with the cilantro leaves.

Nutrition Facts : Nutritional Facts Serves

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