Spicy Parsnip Soup Recipes

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SPICY PARSNIP SOUP



Spicy Parsnip Soup image

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

olive oil
1 teaspoon butter
1 large onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped or 2 teaspoons of lazy garlic, in jars
1 teaspoon of peeled and roughly chopped fresh ginger or 1 teaspoon of lazy gingerroot, in jar
1 tablespoon garam masala (or any normal curry powder)
6 medium parsnips, peeled and chopped into chunks
2 carrots, peeled and chopped into chunks
500 ml milk
1 liter vegetable stock
sea salt, and
fresh ground pepper
1 red fresh chili peppers, deseeded and finely sliced (optional) or 1 teaspoon of lazy red chile, in jar (optional)
handful fresh coriander leaves (optional)

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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