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Parsnip soup recipes

Our top 3 of 12 Parsnip soup recipes

Curried Parsnip Soup Recipe at MyDish

4
based on 6 reviews

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Curried Parsnip Soup

by grubdaily

by grubdailyViewed 4202 times


    Description

    This curried parsnip soup is the perfect form of resistance against bitterly cold winter days, it will warm your aching bones and put a smile on your face, I guarantee it!

    Method

    1. 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.

    2. 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.

    3. 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 Comments

    • by Mark Firestorm Seymour

      Mark Firestorm Seymour  Fri Feb 8 2013   • Reply

      Most amazing soup . You can taste all the ingredients . Individually . But there not over powering . Third time I have done this recipe and everybody loves it

    • by m.doncheva

      m.doncheva  Mon Aug 22 2011   • Reply

      Will try it tomorrow.Only while reading the recipe it made my mouth watered. Sounds lovely and looks to taste superbly.

    • by SwordFishTromBones

      SwordFishTromBones  Thu Dec 2 2010   • Reply

      This looks amazing - can't wait to try it.

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    Ingredients

    •  
    • INGREDIENTS
    • 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 Recipe at MyDish

    0
    based on 0 reviews

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    Spicy Roast Parsnip Soup

    by lynnl58

    by lynnl58Viewed 1983 times


      Description

      Easy to make, tasty and warming. Quite a sweet soup. The carrot gives it a warmer colour. Made it during my tonsilitis spell!

      Method

      1. 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.
      2. 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 Comments

      • by lynnl58

        lynnl58  Sat Jan 22 2011   • Reply

        I tried this again using half parsnips and half carrots, and also made it a little thinner with a cup of water; it was lovely, and it's got to be healthy!

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      Ingredients

      • 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 Recipe at MyDish

      4
      based on 26 reviews

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      Parsnip and Apple Soup

      by Love Baking

      by Love BakingViewed 7979 times


        Description

        An unusual but very tasty soup, perfect for the autumn. It is quite sweet which makes it a perfect partner with blue cheese - crumble it in or have it on toast.

        Method

        1. 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.
        2. With a stick blender, or in a liquidiser, blend until smooth, stir in the cream or crème fraiche, season and serve.

        Tips

        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 Comments

        • by Love Baking

          Love Baking  Sat Feb 25 2012   • Reply

          I substituted the parsnip with pumpkin this week and it was very tasty.

        • by Love Baking

          Love Baking  Sat Dec 31 2011   • Reply

          Excellent. I think you can take credit for the idea though! Happy new year!

        • by Adrian

          Adrian  Fri Dec 30 2011   • Reply

          yummmmmm, tried your curried version with chili flakes :-) and agree it did really work well. Really lovely in the cold weather. thanks for the idea.

        • by Love Baking

          Love Baking  Sat Dec 24 2011   • Reply

          NB it was with chilli flakes, not chilli powder.

        • by Love Baking

          Love Baking  Sat Dec 24 2011   • Reply

          Hi Adrian. I did a curried version this week with cumin, coriander, turmeric and a pinch of chilli powder and it worked well, so give it a try!

        • by Love Baking

          Love Baking  Mon Nov 21 2011   • Reply

          Thank you Anett. Glad you like it too.

        • by Love Baking

          Love Baking  Mon Nov 21 2011   • Reply

          Thanks Adrian. I haven't tried it yet, but promise to do when I get some parsnips next. I would suggest that adding a teaspoon of curry powder or garam masala, or a blend of spices, such as ground cumin, ground coriander, turmeric, ground ginger and chilli powder, would probably work. This is how I do a simple curried parsnip soup, and I don't see why it wouldn't work with the apple. I would add it along with the onion etc. at the beginning. In my curried parsnip soup recipe I also sometimes add a small clove of garlic, finely grated, but I am not sure if this would compliment or clash with the apple, so need to experiment.

        • by Anett

          Anett  Mon Nov 21 2011   • Reply

          I must say I have to share this Parsnip and Apple Soup recipe with my facebook friends.

        • by Adrian

          Adrian  Fri Nov 18 2011   • Reply

          lovin your parsnip apple soup wow, do you have a recipe for parsnip apple curry soup ?

        • by Love Baking

          Love Baking  Thu Nov 10 2011   • Reply

          I'm glad you agree Mr Green! It's good to hear that you enjoyed it. Thank you for letting me know.

        • by Mr Green

          Mr Green  Wed Nov 9 2011   • Reply

          Certainly unusual but also quite wonderful

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        Ingredients

        • 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 Recipe at MyDish

        3
        based on 2 reviews

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        Parsnip, Apple, Chestnut and Elderflower Soup with Parsnip Crisps

        by Bottlegreen

        by BottlegreenViewed 107 times


          Description

          Perfect for a starter, or served in little coffee cups at a drinks party, this delicious soup is packed with warming flavours.

          Method

          1. 1. Peel and cube the parsnips, onion, apple and potato, reserving the extra parsnip.

          2. 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. 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. 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.

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          Ingredients

          • 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