Spicy Vegan Parsnip And Potato Soup Recipes

SPICY VEGAN PARSNIP AND POTATO SOUP

Spicy Vegan Parsnip and Potato Soup image

Spicy, thick parsnip and potato soup, perfect with crusty bread on a winters evening.

Provided by vfarrell1985

Time 1h10m

Yield Serves 2

Number Of Ingredients 9

Ingredients

2 tbsp vegetable oil
1/2 cube vegetable stock
500ml boiling water
1/2 clove of garlic
1/2 tsp chilli powder
1/2 tsp cumin
grating of fresh ginger
1 onion
salt & pepper to taste

Steps:

Place oil, onion, chilli power, cumin, garlic and ginger into a large fan and cook until onion browns
chop parsnips and potatoes into chunks and place in pan with the spices and onion
add stock and let simmer for 1 hour
blend until smooth and add salt and pepper to taste, serve with crusty bread

PARSNIP AND POTATO SOUP

Parsnip and Potato Soup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 23

Ingredients

6 slices bacon, cut into thirds
2 tablespoons butter, plus more to serve
2 large russet potatoes, peeled and diced (about 1 1/4 pounds)
4 cloves garlic, chopped
3 to 4 large or 6 medium parsnips, peeled and chopped (about 3 cups)
1 onion, chopped
Black pepper
About 1/8 teaspoon grated or freshly grated nutmeg
1 bundle fresh parsley, tied with string
4 cups chicken stock, Poached Chicken recipe follows
Salt
1 cup cream
Chives, chopped or snipped, for garnish
Sourdough rolls or English muffins, toasted and buttered, for serving
1 small chicken (2 1/2 to 3 pounds)
2 bay leaves
2 cloves garlic, crushed
A few ribs celery from heart, coarsely chopped
A few sprigs parsley with stems
1 carrot, coarsely chopped
1 onion, quartered
Salt and peppercorns
Salt and peppercorns

Steps:

Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.

POTATO AND PARSNIP SOUP

Potato and Parsnip Soup image

This soup never leaves leftovers in my house! It's an old favourite, adapted from my mother's recipe. Parsnips can be found in most grocery stores if you know where to look! I crumble in an extra stock cube as the veggies simmer to add more flavour but if you're using made-from-scratch stock you won't need it!

Provided by Shuzbud

Categories Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

3 cups chicken stock
7 parsnips, peeled and roughly chopped
2 potatoes, medium to large, peeled and roughly chopped
3 garlic cloves, crushed
1 1/2 cups chopped onions
1/4 cup heavy cream
1/8 teaspoon nutmeg
1 chicken stock cube (optional)

Steps:

Heat the chicken stock in a large pan over medium heat.
Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
Blend it all in a food processor until smooth.
Return to the pan, stir in the cream and heat through.
Serve in warmed bowls.

Nutrition Facts : Calories 477.8, Fat 11.2, SaturatedFat 5.5, Cholesterol 34.4, Sodium 385.5, Carbohydrate 84.9, Fiber 15.8, Sugar 19.6, Protein 13.1

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