SPICY ROASTED PARSNIP SOUP
Aromatic flavours transform the ordinary parsnip into a delicious warming soup
Provided by Good Food team
Categories Dinner, Snack, Soup, Starter, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7.
- In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
- Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
- Spread over a heavy baking sheet, then roast for 30 mins until tender.
- Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
- Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
- Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
SPICY PARSNIP AND CARROT SOUP
Make and share this Spicy Parsnip and Carrot Soup recipe from Food.com.
Provided by Patchwork Dragon
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
- Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.
- Stir in the stock and milk. Season with salt and pepper.
- Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
- Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.
- Reheat gently to serve.
Nutrition Facts : Calories 213.5, Fat 7.7, SaturatedFat 1.2, Cholesterol 1.5, Sodium 95.7, Carbohydrate 33.2, Fiber 8.1, Sugar 9.3, Protein 5.3
SPICY VEGAN PARSNIP AND POTATO SOUP
Spicy, thick parsnip and potato soup, perfect with crusty bread on a winters evening.
Provided by vfarrell1985
Time 1h10m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Place oil, onion, chilli power, cumin, garlic and ginger into a large fan and cook until onion browns
- chop parsnips and potatoes into chunks and place in pan with the spices and onion
- add stock and let simmer for 1 hour
- blend until smooth and add salt and pepper to taste, serve with crusty bread
SPICY PARSNIP & CARROT SOUP
Sweet, nutty root vegetables in a delicious soup topped with a swirl of cream. Comfort food at its best.
Provided by jillsymes
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
- Stir in the curry powder and cook for a further 5 minutes.
- Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
- Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
- To serve, reheat and drizzle each bowl with a tablespoon of cream and top each bowl with half tablespoon of the toasted pumpkin seeds.
- Cook's tip: To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.
SPICY SQUASH & PARSNIP SOUP
Spicy (medium) and sweet, warming soup. Can be eaten as a starter or main course as it's quite filling. For a low-fat option, you can use more stock instead of the coconut milk. You can also vary the 'heat' of the spiciness by leaving out the chilli.
Provided by louloua07
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Place the butternut squash and parsnips onto a baking tray and drizzle with the honey and olive oil.
- Place in the oven to roast for 30-40 minutes, or until tender.
- Then heat a frying pan until hot and add the onion and garlic and fry for 1-2 minutes until the onions become translucent.
- Add the butternut squash, parsnips, chilli and spices to the onions and garlic and stir the ingredients until everything is pretty much coated with the spices.
- Now add the coconut milk and stir gently over a low-medium heat, being careful not to burn the mixture, for 3-4 minutes.
- Transfer this mixture to a food processor and blend to a smooth consistency.
- Now add the stock to the food processor and blend more.
- Finally transfer the soup to a saucepan, heat through and season, to taste, with salt and black pepper.
- To serve, ladle the soup into serving bowls and place a spoonful of creme fraiche on the top. This is also nice with fresh bread roll on the side.
SPICY ROASTED PARSNIP SOUP
A more flavourful version of a traditional recipe. Based on: http://www.bbcgoodfood.com/recipes/3198/spicy-roasted-parsnip-soup
Provided by Tea Girl
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7.
- In a bowl, mix together the oil and spices.
- Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
- Spoon into a food processor or liquidiser with half the stock and process until smooth.
- Pour into a pan with the remaining stock, season, then heat until barely simmering.
- Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.
Nutrition Facts : Calories 215.4, Fat 7.7, SaturatedFat 1.1, Sodium 21.5, Carbohydrate 36.5, Fiber 9.7, Sugar 10.7, Protein 3
SPICY PARSNIP SOUP
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
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
SPICY PARSNIP SOUP - VEGAN VERSION
This is based on a Jamie Oliver recipe. It is rich and delicious - and even better reheated the second day!
Provided by Ex-Pat Mama
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 201.9, Fat 20.3, SaturatedFat 12.9, Sodium 10.4, Carbohydrate 5.8, Fiber 0.7, Sugar 1.6, Protein 1.8
SPICY APPLE PARSNIP SOUP
This is an amazing soup! I've just gone vegetarian, and I've been experimenting with soups. It's very easy to make. The spice is mild, compared to what I normally make. If you want your soup to be spicier, add more than 1 tsp of cayenne pepper.
Provided by dysonr88
Categories Apple
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter and oil in large pot until butter begins to foam. Add onion and garlic, and cook for 2 minutes.
- Add cayenne, curry powder, and ginger. Stir for 1 minute.
- Add parsnips, apple, and honey. Cook for 5 minutes.
- Pour in the stock. Bring to a boil, then reduce heat and simmer for 25 minutes. Let it cool.
- Strain out all chunks and puree in blender. Add puree back to liquid, whisk together.
- Reheat to serve.
Nutrition Facts : Calories 213.3, Fat 8.5, SaturatedFat 4.1, Cholesterol 15.3, Sodium 11.1, Carbohydrate 35.8, Fiber 6.5, Sugar 20.6, Protein 1.8
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