Best Spicy Parsnip Soup Vegan Version Recipes

SPICY PARSNIP SOUP

Steps:

• Wash the parsnips thoroughly. If they are particularly large, you should also peel them, and consider removing the woody core.
• Dice onion, garlic and parsnips.
• Heat up the olive oil in a sauce pan or pot on medium heat. Add the onion, and sauté for a few minutes until soft and translucent.
• Add finely diced garlic, and all seasoning to the pot. Sauté for about 30 seconds.
• Then, add vegetable stock and diced parsnips. Stir to combine the ingredients, then cover with a lid and leave the soup to simmer for about 10 minutes, or until the parsnip is soft enough to easily pierce with a fork.
• Use an immersion blender to blend the soup smooth.
• Season to taste. Add a splash of milk or cream if you want to make it creamy.

SPICED PARSNIP SOUP

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.

SPICED PARSNIP SOUP

Steps:

• Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
• Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.

SPICY PARSNIP SOUP - VEGAN VERSION

Steps:

• Saute the onion in the olive oil for about 5 minutes. Add the garlic, ginger and garam masala and sauté an additional 5 minutes - the onions will be soft and sweet.
• Drop in the parnsips and stir until they are completely coated with the mixture. Add the milks and veggie broth and bring to the boil. Simmer for about 30 minutes - with the lid on.
• Check the parsnips, if they are soft then it's time to blend! Add some salt and pepper then use an immersion blender to puree the soup completely.
• Serve with chopped chili and chopped coriander leaves sprinkled on top of each bowlful.