Crock Pot Carrot And Parsnip Soup Recipes

CROCK POT CARROT AND PARSNIP SOUP

Crock Pot Carrot and Parsnip Soup image

Make and share this Crock Pot Carrot and Parsnip Soup recipe from Food.com.

Provided by Joany

Categories Vegetable

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

8 large carrots
8 large parsnips
1/4 cup butter or 1/4 cup margarine
2 large onions
4 garlic cloves
8 cups chicken broth or 8 cups vegetable broth
salt and pepper
curry powder
heavy cream, as desired

Steps:

Peel carrots and parsnips and cut up coarsely.
Chop onion and place in bowl with butter and garlic; microwave on high for 5 minutes and set aside.
In crock pot place parsnips, carrots, broth or water, the onion mixture and cover and cook high 6 to 8 hours or until vegetables tender.
Puree with hand blender or remove and puree in batches.
Season to taste. Stir in desired amount of cream to color and flavor soup.
Serve hot. Garnish with chopped fresh parsley.

Nutrition Facts : Calories 65.1, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 72.8, Carbohydrate 7.3, Fiber 1.8, Sugar 3.4, Protein 0.8

SPLIT PEA AND PARSNIP SOUP - CROCK-POT

Split Pea and Parsnip Soup - Crock-Pot image

The parsnips add a creamy sweetness that complements the flavor of the split peas. If parsnips are unavailable, use carrots instead. Because the peas have a tendency to settle on the bottom of the pot, a quick stir midway through the cooking process is helpful. The Liquid Smoke adds a "bacony" flavor to the soup and is available in most supermarkets. While this is intended to be vegetarian, from Fresh From the Vegetarian Slow Cooker, I also made this with a ham bone instead of the liquid smoke and was delicious.

Provided by FLKeysJen

Categories Vegetable

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
2 large parsnips, peeled and halved lengthwise and cut into thin half moons
1 lb dried split peas, picked over and rinsed
1 teaspoon dried thyme
1 bay leaf
6 cups vegetable stock
1 teaspoon salt (or to taste depending on your stock)
fresh ground black pepper
1 teaspoon liquid smoke (optional)

Steps:

Heat the oil in a large skillet over medium heat, add the onion and parsnips, cover and cook until softened, about five minutes.
Transfer the vegetables to a 4-6 quart slow cooker and add the peas, thyme, bay leaf and stock. Cover and cook on low for eight hours, stirring once if possible. When it's done, the peas will disappear! (The time may vary, depending on your crock pot - I did three hours on high and one on low.).
Season with salt and pepper to taste. Stir in the Liquid Smoke, if using, remove and discard the bay leaf, and taste to adjust the seasonings.

SLOW COOKER PARSNIP AND APPLE SOUP

Slow Cooker Parsnip and Apple Soup image

Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories Lunch

Time 3h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

2 medium tart apples, chopped
2 cups chopped parsnips
1 cup thinly sliced fresh carrots
1/2 cup chopped onion
2 cans (14-1/2 ounces each ) vegetable broth
2 cups water
2 teaspoons cider vinegar
1-1/2 teaspoons minced fresh rosemary, plus more for topping
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh cracked pepper, optional

Steps:

Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CARROT AND PARSNIP SOUP

Carrot and Parsnip Soup image

Make and share this Carrot and Parsnip Soup recipe from Food.com.

Provided by katew

Categories Low Protein

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 brown onion, chopped
100 g fresh ginger, peeled and grated
2 crushed garlic cloves
1 teaspoon ground cumin
750 g carrots, peeled and chopped
500 g parsnips, peeled and chopped
4 cups chicken stock
1/2 cup sour cream
coriander

Steps:

Cook onion,ginger,garlic and cumin in oil for 3 minutes.
Add carrots and parsnips and cook for 3 minutes.
Reduce heat and stir in stock.
Cover and simmer for 30 minutes until vegies are soft.
Blend soup till smooth - take care if it is hot.
Season to taste.
serve topped with sour cream and coriander.

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