Parsnip soup recipes
Our top 3 of 12 Parsnip soup recipes
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Curried Parsnip Soup
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Spicy Roast Parsnip Soup
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Parsnip and Apple Soup
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View all 12 variations
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
Method
- 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.
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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
Method
- 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.
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
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Love baking Sat Feb 25 2012 • Reply
I substituted the parsnip with pumpkin this week and it was very tasty.
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Love baking Sat Dec 31 2011 • Reply
Excellent. I think you can take credit for the idea though! Happy new year!
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Love baking Sat Dec 24 2011 • Reply
NB it was with chilli flakes, not chilli powder.
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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!
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Love baking Mon Nov 21 2011 • Reply
Thank you Anett. Glad you like it too.
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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.
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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.
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
Method
- 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.
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3 Comments
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Add commentMark 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
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.
SwordFishTromBones Thu Dec 2 2010 • Reply
This looks amazing - can't wait to try it.