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Easy curried parsnip soup recipe

Easy curried parsnip soup recipe



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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Parsnip soup

Well it's getting chilly outside as winter draws closer, so out come the soups and stews. This recipe makes two generous sized bowls of soup but if you want more you can simply double the ingredients and make twice as much.


London, England, UK

38 people made this

IngredientsServes: 2

  • 1 parsnip, sliced
  • 1 onion, sliced
  • 85g unsalted butter
  • 1 tablespoon plain flour
  • 1 to 2 teaspoons curry powder
  • 550ml vegetable or chicken stock
  • salt and pepper to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Gently fry onion and parsnip in the butter in a saucepan over a medium heat until soft.
  2. When the onion and parsnip are soft, add the flour, curry powder and stock and continue to cook for a minute or two.
  3. Put your soup into a liquidiser, blender or food processor and whizz until smooth.
  4. Transfer the soup to a saucepan and warm though over a medium heat. Don't let it boil.
  5. Season with salt and pepper and serve with croutons. Enjoy!

Cook's note

I used my Nutribullet to blend the soup, which meant I had to leave it to cool before blending it. You can also use a stick blender if you have one.

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Heat the butter and oil in a saucepan set over a medium heat until hot. Add the onion and sweat with a little salt for 5 minutes until softened.

Add the parsnips and spices, and cook for 3 minutes, stirring occasionally. Add the stock, stir well, and cook until simmering.

Pour the contents of the pan into a slow cooker. Cover and cook on low for 5 hours until the parsnips are tender.

Puree the soup in a food processor or using an immersion blender until smooth. Stir in the milk and return the soup to the slow cooker, cooking on high for 15 minutes until hot. Season to taste.

Ladle into soup bowls and top with a swirl of cream and a sprinkle of chopped tarragon before serving.


Curried Parsnip Soup – and a summary

Here is the summary I took from this on how to be successful at something – from learning a new skill or losing weight, to succeeding in a hobby or passion or simply some healthy pointers to help you through life.

  • Have a support network around you as early as possible.
  • Learn the technique and understand whatever it is you’re trying to do.
  • Grab healthy snacks instead of processed rubbish – fruit is great.
  • Socialising with friends who do the same thing is an awesome route to motivation.
  • Everything in moderation – excess can be detrimental.
  • Learn how to lift things properly – it’ll save your back in the long run.
  • Work on your core – strength is built from there.

Sound advice, and a big thank you to Lorraine for her time and passion. And not but not least – her curried parsnip soup recipe!


How To Make Parsnip Soup Thicker

I added 100ml of single cream at the end to give it a creamier and thicker texture, but you don&rsquot need to do this. Alternatively you can add a potato instead of cream to give it a thicker consistency. Just remember to adjust stock levels consistently.

You might also like: How To Thicken Soup

If you enjoy this soup you might be interested in joining my Soup Maker Recipes group over on FB, we&rsquore a friendly bunch 🙂 Come on over and say hi!


Easy curried parsnip soup recipe - Recipes

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One thing I’m very keen on is trying to reduce our household food waste. While any food that we don’t eat does always go in the food waste bin, I still want to try and limit what goes in there too. This is my recipe for a super simple curried parsnip peel soup.

I often think that one of the most wasteful meals we make is a Sunday Roast. Lots of waste comes from peeling potatoes, carrots, parsnips and other vegetables. Many years ago most families would have boiled up the bones from the meat to make stock but this is something very few people do now.

So while a Sunday Roast is a delicious tradition, it can also produce a lot of food waste, which in turn is money wasted.

Over the last year or so I’ve gradually been adding various recipes for leftovers to this blog, some of which you can find below.

Curried ParsnipPeel Soup: Extra Info

One thing about making soup is that it’s fairly easy and not much can go wrong. You can add any odd bits and bobs from the fridge that needs using up although with this recipe too much of another strong flavour may override the parsnip, so I kept it simple with just onion and potato.

I used the leftovers from cooking a roast dinner for four of us, but these numbers could easily be doubled or tripled depending on the amount of leftover peel that you have. I used a whole potato but you could use potato peels from making roast potatoes instead for extra thriftiness.

I was also lazy and used a stock cube but you could also use homemade chicken or vegetable stock if you wanted to. This yielded two portions of soup but the recipe can easily be bulked up to make more.

The level of spice can also be adjusted to taste – I found it spicy enough for me but I don’t have the best tolerance for spicy food so I’m sure other might prefer a bit more zing.

Finally, I did finish the soup with a swirl of cream, simply because I had some in the fridge. This does seem like a decadent addition to a fairly thrifty recipe but can, of course, be omitted or changed for creme fraiche or natural yoghurt depending on what you have.

Curried Parsnip Peel Soup Recipe

While I did weigh and measure the ingredients for this recipe, soups are fairly flexible, so you should be able to get a similar result with more or fewer ingredients, you may just need to adjust the amount of stock accordingly.


Recipe Summary

  • ¼ cup butter
  • 1 onion, chopped
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 2 pounds parsnips, peeled and chopped
  • 2 cups low-fat milk
  • salt and ground black pepper to taste

Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.

Stir garlic into the onion mixture cook until fragrant, about 1 minute. Add chicken broth and parsnips bring to a boil. Reduce heat to a steady simmer cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.

Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.


Heat 3 tbsp oil and butter in a large saucepan over medium heat.

Add shallots and cook until soft but not coloured, then add parsnip and curry powder and cook for 5 minutes.

Add milk and cream, bring soup almost to the boil and cook gently, uncovered, for 30 minutes (try not to let it boil).

Allow soup to cool slightly, then roughly purée it using a hand-held blender (or transfer to a food processor or blender).

Reheat soup gently, season to taste and serve in bowls garnished with coriander and a drizzle of olive oil.


Curried Parsnip Soup for the 5:2 Diet.

I didn&rsquot plan to write this recipe for curried parsnip soup up on London-Unattached nor was I doing a 5:2 diet fast day when I made it, but when I was busy eating it yesterday for lunch and tweeting (yes I know&hellipit&rsquos sad!) three people asked me how I made it. And then I added up the calories and realised it would work fine as a 5:2 diet recipe and was very filling and warming. But, you know it&rsquos one of those recipes that I probably do a bit differently each time. Sometimes I&rsquom lazy and use curry powder or leftover curry paste. Other times I make up my own spice mix with ground cumin, coriander, turmeric and chilli and add fresh ginger and garlic. If I happen to have a cooking apple, I add it in &ndash it makes the consistency of the soup lighter and adds a special tang. If I don&rsquot have a spare potato, I use rice.

This isn&rsquot clever cooking, it&rsquos about using what is in the store cupboard.

Curried Parsnip Soup is one of those lovely warming, gloopy winter soups that works well at filling you up. If you use low-fat creme fraiche, it&rsquos around 120 calories for a big bowlful, because parsnips are relatively high in calories (about 75 per 100g). But, it will make you feel very full, thanks to the high fibre content, and it is high in vitamins and minerals too. And the curry spices are supposed to improve your metabolism and help you burn fat faster! I don&rsquot make it just for dieting, it&rsquos something to enjoy all through the winter, with chunks of homemade bread and strong cheddar as a kind of winter ploughman&rsquos. Anyway, since I was asked, here&rsquos the way I make it.


Our Irish Parsnip Apple Soup Recipe

The seasonings are what really make this Irish parsnip apple soup stand out from other parsnip and apple soups.

Curry, cumin, and coriander create a wonderful play of robust flavors and a hint of spice. We love the way these spices complement the slightly sweet parsnips.

That sweetness is brought to the forefront in this soup by the addition of apples.

As a final touch, the cream added at the end of the cooking process rounds out the flavors and adds a rich and luscious feeling to the soup.

If you&rsquove never cooked with parsnips, this soup is a wonderful introduction!


Curried Parsnip Soup

  • Author: Erin
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 - 12 servings 1 x
  • Diet: Gluten Free

Description

This parsnip soup is warming and spicy without the use of nightshades! A perfect way to use up some familiar root vegetables.
adapted from a Taste of Home recipe

Ingredients

  • 2 TB AIP fat of choice
  • 2 large onions, chopped
  • 2 carrots, chopped
  • 2 lbs parsnips, chopped
  • 1 quart bone broth (homemade or storebought AIP compliant)
  • 1 TB nightshade-free curry powder
  • 1/2 teaspoon Real salt, plus more to taste
  • 2 cups coconut cream, plus more to garnish
  • 1 green onion, sliced for garnish

Instructions

  1. In a stockpot or Dutch oven, melt fat of choice over medium heat and saute onion and carrots until onions are translucent. About 10 minutes.
  2. Add the parsnips and cook for 4 minutes. Pour in broth and add seasonings, stirring to combine. Bring to a boil before reducing heat.
  3. Cover and simmer for 15 minutes or until parsnips are tender.
  4. Remove pot from heat and carefully blend using an immersion blender.
  5. Garnish and serve. Store leftovers in the fridge and enjoy within a few days.

Keywords: aip, paleo, whole30, aip side soup, aip side dish, aip soup, curried parsnip soup


Watch the video: EduCook - Healing Broth u0026 Easy Curried Parsnip Soup (August 2022).