Best Creamy Parsnip With Ginger Soup Recipes

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PARSNIP, GINGER, AND ORANGE SOUP



Parsnip, Ginger, and Orange Soup image

A different and delicious combination of flavors for a soup! If parsnips are not available in your area, you can substitute carrots (although it will not taste exactly the same).

Provided by Julesong

Categories     Vegetable

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon sunflower oil
2 tablespoons butter
1 3/4 cups chopped onions
1 lb parsnip, peeled and diced
1 inch peeled fresh gingerroot, finely chopped
2 oranges, grated rind and juice of (juice reserved and set aside)
3 1/4 cups chicken stock
salt & pepper
to taste cream, and chopped parsley, for garnish

Steps:

  • In a soup pot (one with a lid) over medium temperature, melt together the oil and butter, then saute the onions until soft, about 5 to 7 minutes.
  • Add parsnips and ginger and saute for 5 minutes.
  • Add the orange rind (not the juice, just yet) and chicken stock, cover, and simmer over medium heat for 30-35 minutes, removing lid for last 10 minutes.
  • Let cool slightly, then pour into a blender and liquidize.
  • Return soup to pot, stir in the reserved orange juice, and reheat.
  • Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.

Nutrition Facts : Calories 295.2, Fat 12, SaturatedFat 4.8, Cholesterol 21.1, Sodium 343.7, Carbohydrate 41.6, Fiber 8.3, Sugar 17.6, Protein 7.7

CREAMY ROASTED PARSNIP SOUP



Creamy Roasted Parsnip Soup image

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

Provided by Alan Dorchak

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

Time 1h30m

Yield 10

Number Of Ingredients 18

2 pounds parsnips, peeled and cut into 1/2 inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
4 cups chicken stock
1 cup whole milk
½ cup heavy cream

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
  • Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
  • Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
  • Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g

PARSNIP LEMON AND GINGER SOUP



Parsnip Lemon and Ginger Soup image

This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald

Provided by lindseylcw

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

3 ounces butter
2 medium onions, skinned and chopped
4 large parsnips, peeled and chopped
1 teaspoon grated lemon zest
1 1/2 tablespoons fresh ginger, grated
1 1/8 liters chicken stock, homemade if possible
1/2 lemon, juice of
2 tablespoons fresh parsley, finely chopped

Steps:

  • Melt the butter in a large saucepan then add the chopped onions.
  • cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins.
  • pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft.
  • Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley.

Nutrition Facts : Calories 140.1, Fat 10.3, SaturatedFat 5.9, Cholesterol 27, Sodium 262.2, Carbohydrate 8.3, Fiber 0.5, Sugar 3.5, Protein 3.9

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