PARSNIP & HONEY SOUP
Creamy & delicious - I'm not a fan of parsnips but this soup is good! If you fancy an extra little kick, add a touch of curry powder (Curried Parsnip & Honey Soup!) but I prefer it without! Enjoy!
Provided by Pretty_Smart
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potato, garlic, parsnips and onion in a casserole dish / large pot over a medium heat and saute in some olive oil for a few minutes.
- Add the stock and let simmer for approx 30 minutes, or until the vegetables are cooked through.
- Transfer to a blender and blend until smooth.
- Return to the pot and add the honey, cream & seasoning. Stir well, simmer for a further 20 mins & then enjoy!
Nutrition Facts : Calories 159.1, Fat 5.6, SaturatedFat 3.4, Cholesterol 18.7, Sodium 18.3, Carbohydrate 25.5, Fiber 2.6, Sugar 6.7, Protein 3
CREAMY ROASTED PARSNIP SOUP
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
Provided by Alan Dorchak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
- Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
- Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g
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