Parsnip Paprika And Mustard Soup Recipes

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SPICY PARSNIP SOUP



Spicy Parsnip Soup image

This spicy parsnip soup is made in only 20 minutes. It's perfect for quick and easy lunches or dinners, and a great way to use any leftover parsnips.

Provided by Tonje

Categories     Dinner     Soup

Time 20m

Number Of Ingredients 10

1 pound parsnips
1 onion
2 garlic cloves
1 teaspoon olive oil
4 cups vegetable stock
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper
1/4 teaspoon salt*
2 teaspoons garam masala
1 teaspoon paprika

Steps:

  • Wash the parsnips thoroughly. If they are particularly large, you should also peel them, and consider removing the woody core.
  • Dice onion, garlic and parsnips.
  • Heat up the olive oil in a sauce pan or pot on medium heat. Add the onion, and sauté for a few minutes until soft and translucent.
  • Add finely diced garlic, and all seasoning to the pot. Sauté for about 30 seconds.
  • Then, add vegetable stock and diced parsnips. Stir to combine the ingredients, then cover with a lid and leave the soup to simmer for about 10 minutes, or until the parsnip is soft enough to easily pierce with a fork.
  • Use an immersion blender to blend the soup smooth.
  • Season to taste. Add a splash of milk or cream if you want to make it creamy.

Nutrition Facts : Calories 124 kcal, Carbohydrate 27 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 1100 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

SPICED PARSNIP SOUP



Spiced Parsnip Soup image

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

2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

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

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