Parsnip Ginger And Orange Soup Recipes

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PARSNIP & GINGER SOUP



Parsnip & Ginger Soup image

Theres no need to peel parsnips for this recipe, give them a good wash and chop them up for a quick and easy soup the whole family will love. For more recipes visit www.britishcarrots.co.uk

Provided by mustardcomms

Time 30m

Yield Serves 4

Number Of Ingredients 8

2 tbsp vegetable oil
1 large onion, chopped
750g parsnips
1 clove garlic, chopped
2cm piece root ginger, peeled and chopped
1.2ltr (2pts) vegetable stock
3 tbsp creme fraiche
to serve: chopped parsley and a little ground paprika

Steps:

  • the oil in a large pan, add the onion and saute for 3-4mins or until pale golden. Meanwhile, wash the parsnips, trim the ends and chop them into even sized chunks.
  • Add the parsnips to the pan along with the garlic and ginger, saute for 2 mins, stirring. Pour in the stock and a little seasoning. Bring to the boil, cover and simmer for 20-25 mins or until the parsnips are tender.
  • Use a stick blender to puree the soup until its nice and smooth. Add the creme fraiche and taste for seasoning. Serve hot in bowls, sprinkled with a little parsley or paprika if liked.

SPICY PARSNIP SOUP



Spicy parsnip soup image

I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.

Provided by Jamie Oliver

Categories     Starters     Vegetables     Dinner Party     Gorgeous Winter Soups     Christmas     British     Leftovers

Time 50m

Yield 4

Number Of Ingredients 12

1 onion
2 cloves of garlic
1 x 5cm piece fresh ginger
olive oil
1 knob of butter
1 tablespoon garam masala
6 parsnips
500 ml semi-skimmed milk
750 ml organic vegetable stock
1 fresh red chilli
optional: crusty bread,, to serve
optional: extra virgin olive oil

Steps:

  • Peel the onion, garlic and ginger, and roughly chop.
  • Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
  • Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
  • Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
  • After half an hour, check that the parsnips are cooked by sticking a knife in. If you're happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
  • Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.

Nutrition Facts : Calories 293 calories, Fat 11.3 g fat, SaturatedFat 5.2 g saturated fat, Protein 10.8 g protein, Carbohydrate 40.6 g carbohydrate, Sugar 23.2 g sugar, Sodium 2.91 g salt, Fiber 12.4 g fibre

CREAMY PARSNIP WITH GINGER SOUP



Creamy Parsnip With Ginger Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

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

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled parsnips , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon ground ginger
¼ teaspoon cardamom
¼ teaspoon allspice
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: sauteed hazelnuts and dried cranberries*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 20 g, Cholesterol 20.6 mg, Fat 10.3 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 38.6 mg, Sugar 5.1 g

ROOT-VEGETABLE SOUP WITH ORANGE, GINGER, AND TARRAGON



Root-Vegetable Soup with Orange, Ginger, and Tarragon image

A cup of fresh orange juice is what unifies the flavors in a soup made from pureed boiled root vegetables. It's garnished with both navel and red-fleshed Cara Cara oranges.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 12

1 tablespoon unsalted butter
1 Vidalia onion, coarsely chopped (about 2 1/2 cups)
Coarse salt and freshly ground pepper
1 large parsnip, peeled and cut into 1-inch pieces (about 2 1/4 cups)
1/2 small rutabaga, peeled and cut into 1-inch pieces (about 1 3/4 cups)
1 small celery root, peeled and coarsely chopped (about 2 1/2 cups)
2 thyme sprigs
2 cans (14.5 ounces each) chicken broth
2 oranges, such as navel and Cara Cara
3/4 teaspoon freshly grated peeled ginger
1/2 cup water, plus more if needed
Fresh tarragon leaves, for garnish

Steps:

  • Melt butter in a large pot over medium heat. Add onion and 3/4 teaspoon salt, and cook until onion is softened, about 6 minutes (do not let brown). Add parsnip, rutabaga, celery root, thyme, and broth. Bring to a boil, and reduce heat. Cover, and simmer until vegetables are tender, 15 to 20 minutes.
  • Discard thyme. Puree soup in batches in a blender until smooth (fill blender only halfway), and transfer to a clean pot.
  • Finely grate enough peel of 1 orange to yield 1/2 teaspoon zest. Working over a bowl, cut segments of orange free of membranes, and set aside. Squeeze juice from membranes into a bowl, then squeeze enough juice from remaining orange to yield 1 cup total. Just before serving, reheat to warm. Stir in orange zest, juice, ginger, and water, plus more to thin to desired consistency. Season with salt, and garnish with orange segments, tarragon, and pepper.

PARSNIP, GINGER AND ORANGE SOUP



Parsnip, Ginger and Orange Soup image

This soup is thick and rich tasting, without any rich ingredients. Great for a cool day, this recipe is taken from Barbara Cousins' book Cooking Without Made Easy. It is one of her books of recipes without added dairy, gluten, sugar, or yeast. I've embarked on eating this way and have had wonderful results, but have found some not so wonderful recipes along the way. These books are the big exception! There are so many wonderful recipes, including breakfast, lunch, dinner, snacks, baked goods and desserts. She is British, and some recipes are typically British, but she gives alternate measurements and the choices are diverse.

Provided by Aimee88

Categories     Vegetable

Time 1h10m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

1 large onion
1 garlic clove
2 tablespoons olive oil
455 g parsnips
225 g carrots
1 1/2 inches piece gingerroot
1 teaspoon grated orange rind
2 oranges, juice of
1 1/2 liters vegetable stock or 1 1/2 liters chicken stock
salt and pepper
2 tablespoons chopped fresh parsley (to garnish)

Steps:

  • Dice the onion and press the garlic clove then sweat these in the olive oil until the onion begins to soften. (Note: In her recipes, BC sweats vegetables by cooking in the oil over low heat for about 20 minutes to soften the vegetables and bring out the flavour.).
  • Peel and grate the parnips, carrots and giner and add them to the pan. Continue to sweat the vegetables until the parsnips and carrots begin to soften.
  • Add the orange rind and juice and the stock. Bring to the boil and simmer for another 10 minutes or until all the ingredients are cooked.
  • Process the soup. (Note: I use a hand blender right in the pot, but a food processor or blender would do as well.).
  • Season to taste with salt and pepper, heat through and serve garnished with parsley.

Nutrition Facts : Calories 204.7, Fat 7.4, SaturatedFat 1, Sodium 53.5, Carbohydrate 34.3, Fiber 8, Sugar 13.3, Protein 2.7

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

PARSNIP SOUP WITH CORIANDER AND PARSLEY



Parsnip Soup with Coriander and Parsley image

"Parsnips have a grassy flavor that makes me think of Easter," says Alex.

Provided by Alex Guarnaschelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 56

2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling

Steps:

  • Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  • Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  • Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
  • Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  • Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  • Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
  • Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  • Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  • Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
  • Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  • Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  • Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.

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