Best Apple And Parsnip Soup With Coriander Recipes

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APPLE PARSNIP SOUP



Apple Parsnip Soup image

This soup is absolutely delicious and makes an elegant first course for a wintertime dinner. This is my own recipe, modified from one found in Bon Appetit with the addition of milk and brown sugar, and my favorite, the cheese crumbles on top.

Provided by PainterCook

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
4 medium granny smith apples, peeled, cored and sliced
1 1/2 lbs parsnips, peeled and sliced
1 large onion, chopped
1 1/2 teaspoons fresh ground coriander
3 cups chicken stock or 3 cups vegetable stock
1 cup milk
3 tablespoons brown sugar
1/2 teaspoon ground black pepper
1 teaspoon sea salt
cheese, crumbles

Steps:

  • Melt butter in large Dutch oven or stock pot over medium-high heat. Add apples, parsnips, onion, and coriander and saute lightly until slightly softened, about 12 minutes.
  • Add the 3 cups stock and 1 cup milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender--about 40 minutes.
  • Remove soup from heat and puree in the pot with an immersible blender, or, puree soup in a blender in small batches. Return soup to pot.
  • Return soup pot to medium-low heat. Add brown sugar, salt, and pepper, stir well to dissolve sugar, and reheat to eating temperature. Serve with cheese crumbles on top. Bleu cheese, roquefort, gorgonzola and fontina cheeses all taste delicious paired with this soup. Crack a bit more black pepper on each bowlful before eating.
  • NOTE: This soup keeps well. You can make it a day ahead and store in a covered crockpot crock in the refrigerator. Reheat later in the crockpot for serving.

Nutrition Facts : Calories 323.5, Fat 11.3, SaturatedFat 6.3, Cholesterol 29.6, Sodium 595.9, Carbohydrate 52.8, Fiber 9.2, Sugar 27.7, Protein 6.5

ROASTED APPLE AND PARSNIP SOUP



Roasted Apple and Parsnip Soup image

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
  • Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
  • Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
  • Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g

PARSNIP AND APPLE SOUP



Parsnip and Apple Soup image

Categories     Soup/Stew     Blender     Fruit     Vegetable     Thanksgiving     Quick & Easy     Apple     Parsnip     Fall     Healthy     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

3 Granny Smith apples (about 1 1/2 pounds), divided
1 tablespoon olive oil
5 large shallots, sliced
1 1/4 pounds medium parsnips, peeled, cut into 1/2-inch-thick rounds
1 1/4 teaspoons ground coriander
5 cups (or more) low-salt chicken broth
Plain nonfat yogurt, stirred to loosen

Steps:

  • Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and coriander; stir 1 minute. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
  • Working in batches, puree soup in blender until smooth, thinning with more broth by 1/2 cupfuls as desired. Return soup to pot; bring to simmer. Season to taste with salt and pepper.
  • Meanwhile, cut remaining apple (with peel) into thin slices. Ladle soup into bowls. Drizzle soup with yogurt. Fan several apple slices on top and serve.

HONEYCRISP APPLE AND PARSNIP SOUP



Honeycrisp Apple and Parsnip Soup image

Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.

Provided by Tara Parker-Pope

Categories     soups and stews, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups diced white onion (1 medium)
1 tablespoon butter
1 cup sparkling wine
2 large parsnips, peeled and roughly chopped, about 2 cups
2 large Honeycrisp apples, peeled and roughly chopped, about 2 cups
1 russet potato or white sweet potato, peeled and roughly chopped, about 1 1/2 cups
1 teaspoon rubbed sage
2 cups vegetable stock
1 cup half-and-half
Sea salt and cracked black pepper (to taste)
1/2 cup sliced green onions (to garnish)

Steps:

  • In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
  • Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
  • Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 1202 milligrams, Sugar 22 grams, TransFat 0 grams

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Apple and parsnip soup with coriander is a soup recipe that combines the sweetness of apples with the earthy taste of parsnips to create a delightful dish that is perfect for cold winter evenings. This soup is easy to make and requires only a few ingredients, making it a fantastic option for those on a tight budget or those who don't have much time to spend in the kitchen.

Ingredients

To make apple and parsnip soup with coriander, you will need the following ingredients:
  • 3 large parsnips, peeled and chopped
  • 2 apples, peeled and chopped
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups of vegetable or chicken stock
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • Fresh coriander leaves to garnish

Instructions

Step 1
Begin by heating the olive oil in a large pot over medium heat. Add the onion and garlic, and saute for 2-3 minutes, or until the onion is soft and translucent.
Step 2
Add the parsnips and apples to the pot, and continue cooking for another 5-7 minutes, or until the vegetables begin to take on a bit of color.
Step 3
Pour in the vegetable or chicken stock, and bring the mixture to a boil. Reduce heat to low, and allow the soup to simmer for 20-25 minutes, or until the parsnips are soft and tender.
Step 4
Using a blender or food processor, puree the soup until it is smooth and creamy. Return the mixture to the pot, and season with salt and pepper to taste.
Step 5
Ladle the soup into serving bowls, and garnish with fresh coriander leaves. Serve hot and enjoy!

Tips and Variations

1. Add Cream
For an even creamier soup, add a splash of heavy cream to the pot just before pureeing the mixture. This will give the soup a richer, more luxurious texture.
2. Substitute Other Spices
If you're not a fan of coriander, feel free to substitute other spices to garnish your soup. Fresh parsley, chives, or basil would all work well in this recipe.
3. Add Other Vegetables
Feel free to experiment with other vegetables in this soup recipe. Carrots, celery, or sweet potatoes would all make great additions to this dish, adding additional flavors and textures to the finished product.
4. Make it Vegan
To make this soup vegan-friendly, simply substitute vegetable stock for chicken stock, and omit the heavy cream. This recipe is already dairy-free, making it a great option for those with dairy allergies or lactose intolerance.

Conclusion

Apple and parsnip soup with coriander is a delicious and easy soup recipe that is perfect for fall and winter evenings. With a few simple ingredients and just a little bit of time in the kitchen, you can create a warm and comforting dish that is sure to become a staple in your recipe repertoire. Whether you're feeding a family or simply looking for a quick and easy meal to enjoy on your own, this soup is a fantastic option that is both healthy and delicious.

Apple and parsnip soup with coriander is a perfect hearty meal that is not only comforting but also healthy. Warm and filling, this soup has a smooth texture and a spicy yet subtle flavour perfect for cold days. Apple and parsnip soup is a delicious way to enjoy these seasonal vegetables while adding a little twist to your usual soup recipe. Follow these valuable tips for a perfect apple and parsnip soup with coriander recipe.

Tip 1 – Preparing the Vegetables

Before making apple and parsnip soup with coriander recipes, it is essential to prepare the vegetables correctly. The first step is to peel and chop the parsnips into small pieces of roughly the same size to ensure even cooking. Next, peel, core and chop the apples into small pieces. You can use any variety of apples that you prefer, but sweet apples like Golden Delicious, Jonagold, or Rome apples work best. To prevent browning, you can place the apples in a bowl with water and lemon juice. Lastly, chop the onions finely and mince the garlic. Take care to chop the vegetables and apples evenly to ensure that they cook evenly.

Tip 2 – Choice of Coriander

Coriander is one of the key ingredients in apple and parsnip soup with coriander recipes. Fresh coriander leaves provide a refreshing and aromatic flavor to the soup. It is essential to choose the right coriander to accompany your soup. It is recommended that you use coriander with vibrant green leaves, which are not wilted or yellow. Fresh coriander leaves that are still attached to their stems are the best as they remain fresh longer. If you are using pre-chopped coriander leaves that you bought from the store, check the expiry date on the package and make sure they don't smell bad or look brown.

Tip 3 – Incorporating Spices

Spices are a crucial ingredient in apple and parsnip soup with coriander recipes. Along with fresh coriander, cumin and nutmeg can make this soup delicious. Incorporating spices when making the soup is essential. If you want to intensify the spice flavour, you can add a pinch of cayenne pepper. Start with small quantities of spice, and then adjust to taste. You can experiment with a variety of spices to add depth and flavour to the soup.

Tip 4 – Base for the Soup

The base of apple and parsnip soup with coriander recipes plays an essential role in the overall taste of the dish. For vegetarians or those who want a lighter soup, vegetable stock is the perfect base. However, those who prefer meat can use chicken or beef broth. The base of the soup will contribute significantly to the overall flavour of the soup, so make sure you choose the right one. If you don't have any stock or don't want to use pre-made broth, you can make your own stock by boiling vegetables such as onion, carrot, and celery in a pot of water with a little salt.

Tip 5 – Adding Cream

Adding cream is an optional ingredient in apple and parsnip soup with coriander recipes. Adding cream will make the soup creamier, and the sweetness of the parsnip and apples. If you want to maintain the soup's healthy nature, use a little heavy cream, but for those who want something richer, you can use full cream or creme fraiche. However, avoid using too much cream as it will overpower the flavours of the other ingredients.

Tip 6 – Garnishing

Garnishing your soup is key to enhancing its appearance, taste and aroma. A few flecks of fresh coriander leaves or a drizzle of olive oil over the top of the soup will help lift the aroma and add an attractive visual appeal. If you want to add some crunch to your soup, you can sprinkle some chopped nuts, such as toasted almonds, walnuts, or hazelnuts, on top. Croutons or breadsticks are also great options for garnishing apple and parsnip soup with coriander recipes.

Tip 7 – Serving

To enjoy your soup at its best, serve it hot. Apple and parsnip soup with coriander recipes make a perfect starter for a dinner party or a family gathering, and you can even serve it for lunch along with a sandwich or crackers. You can store any leftover soup in the refrigerator for up to three days. Reheat your soup gently in a saucepan over low heat and stir occasionally.
Conclusion
In conclusion, apple and parsnip soup with coriander recipes are the perfect way to enjoy in-season vegetables while trying something new. The soup is hearty, comforting and healthy. Following these valuable tips will help you create a delicious soup that is packed with flavour, and you'll be sure to impress your friends and family. Keep experimenting with different flavours and spices until you find the perfect combination that works for you.

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