Best Spicy Apple Parsnip Soup Recipes

SPICED PARSNIP SOUP

Spiced Parsnip Soup image

Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.

Provided by ButtercupBento

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

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

Steps:

Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g

SPICY PARSNIP SOUP

Spicy Parsnip Soup image

A hearty dish - with a chili kick. (Serves 4) Taken out of a magazine over 2 years ago, and I still make it on a monthly basis (weekly in the winter). My family and friends love it. Recipe has been shared and shared again, so thought about time shared on worldwide web. I now make this without following recipe, have learnt what I can do!! I have replaced the parsnips with cauliflower, broccoli, carrots. Plus added carrots to main recipe to give soup a bit of colour.

Provided by dawnedux

Categories < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

olive oil
1 teaspoon butter
1 large onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped or 2 teaspoons of lazy garlic, in jars
1 teaspoon of peeled and roughly chopped fresh ginger or 1 teaspoon of lazy gingerroot, in jar
1 tablespoon garam masala (or any normal curry powder)
6 medium parsnips, peeled and chopped into chunks
2 carrots, peeled and chopped into chunks
500 ml milk
1 liter vegetable stock
sea salt, and
fresh ground pepper
1 red fresh chili peppers, deseeded and finely sliced (optional) or 1 teaspoon of lazy red chile, in jar (optional)
handful fresh coriander leaves (optional)

Steps:

Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft.
Drop in the chopped parsnips and carrots, and stir together, ensuring that everything gets coated in the oil and flavours.
Pour in the milk and stock, season and bring to the boil.
Turn down the heat and simmer for 30 minutes with a lid on. During this time.
Add the optional chillies, if required. May want to wait until blended and taste.
After 30 minutes check the parsnips are cooked and soft, if so use blender or liquidiser to blend soup.
Serve with optional coriander leaves.

Nutrition Facts : Calories 116.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 19.6, Sodium 91, Carbohydrate 12.7, Fiber 1.5, Sugar 3.1, Protein 4.8

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

Ingredients

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