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
HONEYCRISP APPLE AND PARSNIP SOUP
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
- Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
- Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 1202 milligrams, Sugar 22 grams, TransFat 0 grams
ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
SPICY APPLE PARSNIP SOUP
This is an amazing soup! I've just gone vegetarian, and I've been experimenting with soups. It's very easy to make. The spice is mild, compared to what I normally make. If you want your soup to be spicier, add more than 1 tsp of cayenne pepper.
Provided by dysonr88
Categories Apple
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter and oil in large pot until butter begins to foam. Add onion and garlic, and cook for 2 minutes.
- Add cayenne, curry powder, and ginger. Stir for 1 minute.
- Add parsnips, apple, and honey. Cook for 5 minutes.
- Pour in the stock. Bring to a boil, then reduce heat and simmer for 25 minutes. Let it cool.
- Strain out all chunks and puree in blender. Add puree back to liquid, whisk together.
- Reheat to serve.
Nutrition Facts : Calories 213.3, Fat 8.5, SaturatedFat 4.1, Cholesterol 15.3, Sodium 11.1, Carbohydrate 35.8, Fiber 6.5, Sugar 20.6, Protein 1.8
APPLE PARSNIP SOUP
This soup is absolutely delicious and makes an elegant first course for a wintertime dinner. This is my own recipe, modified from one found in Bon Appetit with the addition of milk and brown sugar, and my favorite, the cheese crumbles on top.
Provided by PainterCook
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large Dutch oven or stock pot over medium-high heat. Add apples, parsnips, onion, and coriander and saute lightly until slightly softened, about 12 minutes.
- Add the 3 cups stock and 1 cup milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender--about 40 minutes.
- Remove soup from heat and puree in the pot with an immersible blender, or, puree soup in a blender in small batches. Return soup to pot.
- Return soup pot to medium-low heat. Add brown sugar, salt, and pepper, stir well to dissolve sugar, and reheat to eating temperature. Serve with cheese crumbles on top. Bleu cheese, roquefort, gorgonzola and fontina cheeses all taste delicious paired with this soup. Crack a bit more black pepper on each bowlful before eating.
- NOTE: This soup keeps well. You can make it a day ahead and store in a covered crockpot crock in the refrigerator. Reheat later in the crockpot for serving.
Nutrition Facts : Calories 323.5, Fat 11.3, SaturatedFat 6.3, Cholesterol 29.6, Sodium 595.9, Carbohydrate 52.8, Fiber 9.2, Sugar 27.7, Protein 6.5
PARSNIP SOUP WITH CARAMELIZED APPLES
Categories Soup/Stew Milk/Cream Blender Apple Parsnip Fall Winter Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add apples and cook until golden brown, stirring occasionally, about 5 minutes. Transfer 2/3 of apples to small bowl; set aside for garnish. Add remaining 2 tablespoons butter to apples in pot. Add onions and carrot; sauté until onions begin to soften, about 3 minutes. Add parsnips, broth, and water. Bring to boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Cool slightly. Puree soup in 3 batches in blender until smooth. Return soup to pot. Stir in half and half and lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover soup and apples separately and refrigerate. Bring soup to simmer before using.)
- Rewarm reserved apples in small skillet over medium heat. Divide soup among 10 to 12 bowls. Top with apples.
CURRIED LENTIL, PARSNIP & APPLE SOUP
This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze
Provided by Justine Pattison
Categories Dinner, Lunch, Soup, Starter
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
- Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)
Nutrition Facts : Calories 204 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
PARSNIP AND APPLE SOUP
Categories Soup/Stew Blender Fruit Vegetable Thanksgiving Quick & Easy Apple Parsnip Fall Healthy Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and coriander; stir 1 minute. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth, thinning with more broth by 1/2 cupfuls as desired. Return soup to pot; bring to simmer. Season to taste with salt and pepper.
- Meanwhile, cut remaining apple (with peel) into thin slices. Ladle soup into bowls. Drizzle soup with yogurt. Fan several apple slices on top and serve.
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SPICED PARSNIP AND APPLE SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 1 hr 20 minsCategory Make-Ahead Christmas Dinner RecipesCalories 143 per serving
- Heat a small, dry frying pan over a medium-high heat. Add the cumin, coriander and cardamom seeds and shake them around for a few seconds until they toast and darken slightly. Tip into a spice grinder or pestle and mortar (or a coffee grinder used only for spices) and grind to a fine powder.
- Heat the butter and oil in a medium-size pan. Add the onion, cover and cook gently for 10 minutes until soft and lightly golden. Meanwhile, peel the parsnips and cut them into 2.5cm pieces.
- Uncover the pan, add the garlic, grated ginger and all the spices, then cook for 1 minute more. Add the parsnips, chopped apple and stock, then bring to the boil, cover and simmer for 45 minutes to 1 hour until the parsnips are really tender when you test them with a knife.
- Remove soup from the heat and leave to cool slightly, then liquidise until smooth. Pour it through a sieve into a clean pan, using a wooden spoon to push it through. Season to taste.
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