Parsnip soup recipes
Our top 3 of 12 Parsnip soup recipes
- Curried Parsnip Soup
- Spicy Roast Parsnip Soup
- Parsnip and Apple Soup
- Most recent
- View all 12 variations
Curried Parsnip Soup
by grubdailyViewed 4202 times
- Peel and chop the parsnips, onions and garlic. Melt butter in a saucepan and add the onions and garlic. Cook gently for about 5 minutes without colouring.
- Add the curry powder, chilli and stock. Bring to the boil. Peel and chop the potatoes and add them along with the parsnips and the coconut.
- Simmer gently with the lid on for 20-25 minutes, or until the parsnips are tender. Liquidise until smooth with a blender. Garnish with a swirl of double cream and a sprinkling of smoked paprika.
3 CommentsAdd comment
- 300g parsnips
- 2 medium onions
- 2-3 cloves garlic
- 50g butter
- 1 tablespoon curry powder
- 1 chopped fresh red chilli
- 1.2 litres chicken or vegetable stock
- 150g potatoes
- 1 tablespoon creamed or dessicated coconut
Spicy Roast Parsnip Soup
by lynnl58Viewed 1983 times
- Heat oven to 220C/fan 200C/gas 7. Mix together the oil and spices. Add the vegetables and mix to coat. Spread over a heavy baking sheet and roast for 30 mins until tender.
- Liquidise with half the stock until smooth. Pour into a pan with the remaining stock, add salt and pepper to taste, then heat until simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds or coriander. If soup is sweeter than your taste, add a little more lemon juice.
1 CommentsAdd comment
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp mustard seeds
- 1 large onion (cut into 8)
- 2 cloves garlic
- 675g cubed parsnips
- 1 large cubed carrot
- 1.2Ltrs vegetable stock
- 1 tbsp lemon juice
- salt/pepper to taste
Parsnip and Apple Soup
by Love BakingViewed 7979 times
- Peel and chop the parsnips and onion, and peel, core and chop the apples. Melt the butter and oil in a pan over a medium heat. Add the onion, parsnips and apples and cook gently for about 10 minutes, stirring now and then. Add the cumin, nutmeg and thyme and cook for a couple more minutes, then pour in the stock. Bring to the boil, then simmer for 15-20 minutes, until the parsnip is soft. Add a little hot water if the consistency is a little too thick.
- With a stick blender, or in a liquidiser, blend until smooth, stir in the cream or crème fraiche, season and serve.
You can use any type of apple for this - cooking or dessert. If using a cooking apple, such as a Bramley, you may only need one as they are often very large. Also, it will be slightly less sweet than with a dessert apple. Also good without the cream / creme fraiche if you prefer it dairy free. Try sprinkling a few toasted walnuts and / or pumpkin seeds on top. Freezes well.
11 CommentsAdd comment
- 20 g Butter
- 1 tbsp Olive oil
- 1 small Onion
- 3 medium Parsnips
- 2 Apples
- ½ tsp each Ground cumin and ground nutmeg
- 1 tsp Fresh thyme leaves
- 1 litre Vegetable stock (made with a cube or powder)
- To season to taste Salt and freshly ground black pepper
- To season to taste Ground nutmeg (optional)
- 2 - 3 tbsp Cream or creme fraiche
Parsnip, Apple, Chestnut and Elderflower Soup with Parsnip Crisps
by BottlegreenViewed 107 times
- 1. Peel and cube the parsnips, onion, apple and potato, reserving the extra parsnip.
- 2. Heat half of the olive oil in a large saucepan, add the chopped vegetables, allow to soften, but not colour, over a low heat for approx 5 mins.
- 3. Add the chestnuts, vegetable stock, and thyme and 2tbsps of elderflower cordial, bring to the boil, reduce to a simmer, cover and allow to cook gently for approx 20mins until softened.
- 4. Meanwhile make the parsnip crisps, pre-heat the oven to 140c, gas mark 1, peel the remaining parsnip and cut into very thin slices, toss in the remaining elderflower cordial and a little olive oil. Place oiled non stick baking parchment onto a baking tray, arrange the parsnip slices in a single layer over the paper, and bake in the oven until golden and crisp for approx 20-30 mins, reducing the heat if browning too quickly.
Be the first to commentAdd comment
- 450g Parsnips
- 1 Onion
- 1 Bramley apple
- 1 Potato
- 2tbsps Olive Oil
- 150g Chestnuts. peeled cooked
- 600ml Vegetable Stock
- 1tbsp Fresh Thyme
- 4tbsps Bottlegreen Elderflower Cordial