PARSNIP & GINGER SOUP
Theres no need to peel parsnips for this recipe, give them a good wash and chop them up for a quick and easy soup the whole family will love. For more recipes visit www.britishcarrots.co.uk
Provided by mustardcomms
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- the oil in a large pan, add the onion and saute for 3-4mins or until pale golden. Meanwhile, wash the parsnips, trim the ends and chop them into even sized chunks.
- Add the parsnips to the pan along with the garlic and ginger, saute for 2 mins, stirring. Pour in the stock and a little seasoning. Bring to the boil, cover and simmer for 20-25 mins or until the parsnips are tender.
- Use a stick blender to puree the soup until its nice and smooth. Add the creme fraiche and taste for seasoning. Serve hot in bowls, sprinkled with a little parsley or paprika if liked.
PARSNIP LEMON AND GINGER SOUP
This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald
Provided by lindseylcw
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan then add the chopped onions.
- cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins.
- pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft.
- Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley.
Nutrition Facts : Calories 140.1, Fat 10.3, SaturatedFat 5.9, Cholesterol 27, Sodium 262.2, Carbohydrate 8.3, Fiber 0.5, Sugar 3.5, Protein 3.9
CREAMY PARSNIP WITH GINGER SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 20 g, Cholesterol 20.6 mg, Fat 10.3 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 38.6 mg, Sugar 5.1 g
PARSNIP SOUP WITH GINGER & COCONUT MILK
Make and share this Parsnip Soup With Ginger & Coconut Milk recipe from Food.com.
Provided by Chandra M
Categories Vegetable
Time 55m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, melt butter and saute onion until translucent.
- Add water, parsnips, can vegetable bullion cubes and bring to a boil.
- Lower heat to medium low and cook until parsnips are tender (about 30-40 minutes).
- Puree in a blender or food processor.
- Add ginger, salt, and milk to the blender. Puree until smooth.
- Return to pot. Add coconut milk and warm to serve.
Nutrition Facts : Calories 341.6, Fat 13.7, SaturatedFat 11.1, Cholesterol 13.7, Sodium 666.5, Carbohydrate 53, Fiber 6, Sugar 36.1, Protein 4.2
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