SPICED PARSNIP & CAULIFLOWER SOUP
Batch cook this healthy vegetable soup then pack into lunchboxes and freeze - it's spiced with coriander, fennel, turmeric and ginger
Provided by Good Food team
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
- Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
- Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.
Nutrition Facts : Calories 133 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
CREAMY PARSNIP AND CAULIFLOWER SOUP
This smooth and satisfying soup blends the flavors of cauliflower and parsnip with a hint of rosemary and chive.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot over medium heat. Add the onion, a large pinch of salt and a few grinds of pepper; cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Add the garlic, rosemary and nutmeg; cook until the garlic is softened, about 30 seconds more.
- Add the parsnips, cauliflower, broth and 2 cups water. Bring to a boil, reduce the heat to maintain a simmer, cover and simmer until the parsnips and cauliflower are tender, about 20 minutes. Cool 5 minutes.
- Carefully puree in batches in a blender until smooth, taking care not to fill the carafe more than half full per batch, or directly in the pot with an immersion blender. Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the half-and-half and adjust the seasoning with additional salt and pepper. Add a few splashes of hot water if the soup is too thick. Top with a piece of roasted cauliflower and roasted parsnip. Sprinkle with the chives.
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
CREAMY CAULIFLOWER AND PARSNIP SOUP
The addition of rice to the mix here gives the soup its silky smooth texture once pureed. This can be made up to 2 weeks ahead and frozen.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the butter and oil over low heat in a Dutch oven or large heavy-bottomed saucepan. Add the garlic and onions and cook, stirring frequently until the onions are soft and translucent, about 10 minutes.
- Add the milk, 1 cup water, the rice, salt, marjoram, parsnips and cauliflower. Bring to a boil, and then reduce to a simmer, cover and cook until the cauliflower and parsnips are tender and the rice is thoroughly cooked, about 15 minutes. (Don't be alarmed if the milk looks curdled, it will become creamy once pureed.)
- Working in batches, transfer the soup to a food processor and puree until smooth. For a thinner consistency, add more milk. Serve garnished with chives, if you like.
SPICY PARSNIP SOUP
A hearty dish - with a chili kick. (Serves 4) Taken out of a magazine over 2 years ago, and I still make it on a monthly basis (weekly in the winter). My family and friends love it. Recipe has been shared and shared again, so thought about time shared on worldwide web. I now make this without following recipe, have learnt what I can do!! I have replaced the parsnips with cauliflower, broccoli, carrots. Plus added carrots to main recipe to give soup a bit of colour.
Provided by dawnedux
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft.
- Drop in the chopped parsnips and carrots, and stir together, ensuring that everything gets coated in the oil and flavours.
- Pour in the milk and stock, season and bring to the boil.
- Turn down the heat and simmer for 30 minutes with a lid on. During this time.
- Add the optional chillies, if required. May want to wait until blended and taste.
- After 30 minutes check the parsnips are cooked and soft, if so use blender or liquidiser to blend soup.
- Serve with optional coriander leaves.
Nutrition Facts : Calories 116.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 19.6, Sodium 91, Carbohydrate 12.7, Fiber 1.5, Sugar 3.1, Protein 4.8
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