CURRIED PARSNIP SOUP
"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson - Bristol, Tennessee
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)
This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well.
Provided by K8tee
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
- Stir in the curry powder and cumin and cook for a further 2 minutes.
- Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or food processor until smooth.
- Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.
Nutrition Facts : Calories 251.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 36.5, Sodium 302, Carbohydrate 29, Fiber 6, Sugar 8.8, Protein 6.4
CURRIED PARSNIP SOUP
Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
- Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
- Ladle into bowls, garnish with chives or green onions and serve.
CURRIED CARROT & PARSNIP SOUP
Our new favourite soup. Great on a cold wintery day, I serve it with biscuits. An adaptation of a recipe in the newspaper.
Provided by Gumboot Gourmet
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion & parsnips in a large saucepan on medium heat till they start to lightly brown, bringing out the carmelization.
- Add carrots & saute for a few more minutes.
- Add flour & curry powder, stir till mixed well, cook for 2 minutes.
- Slowly add stock, stirring constantly till all stock is added.
- Simmer for 15 to 20 minutes till vegetables are soft & well cooked.
- For rustic soup, just mash.
- For a more sophisticated looking soup, use a blender or immersion blender till soup is smooth.
- Season with salt & pepper if desired.
- Top with a teaspoonful of plain yogurt or sour cream if desired.
Nutrition Facts : Calories 138.5, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 65.1, Carbohydrate 19.1, Fiber 4.7, Sugar 5.5, Protein 1.9
CURRIED PARSNIP SOUP
I borrowed a cookbook Practical Soups from work. This is one I'm interested in making soon. Although the recipe doesn't mention it, I would finish this with a little cream or yogurt.
Provided by JustJanS
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
- Add the garam masala and chili and cook for about 30 seconds.
- Add the flour mixing well and cook stirring constantly for a further 30 seconds.
- Stir in the stock, lemon juice and rind and bring to the boil.
- Reduce the heat and simmer for 20 minutes.
- Remove some of the vegetable pieces and set aside.
- Puree the remaining soup then return to the saucepan with the reserved vegetables.
- reheat.
- Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.
Nutrition Facts : Calories 79.2, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 32.4, Carbohydrate 5.5, Fiber 0.7, Sugar 1.5, Protein 0.7
CURRIED PARSNIP SOUP
This recipe elevates the lowly parsnip into something special--a lovely Fall soup. Although not necessary, you can enrich this soup by adding some light cream just before reheating.
Provided by Geema
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a large pan until the butter has melted.
- Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
- Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
- Stir in the stock and lemon rind and juice, then bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Puree the soup in a blender or food processor, being careful not to splash the hot soup.
- Heat the soup through until piping hot.
- Season to taste with salt and pepper.
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CURRIED PARSNIP SOUP RECIPE | DELICIOUS. MAGAZINE
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4/5 (11)Total Time 1 hrCategory Freezable Soup RecipesCalories 148 per serving
- Heat the oven to 180°C/160°C fan/gas 4. Slice about 100g of the parsnips very thinly on a mandoline or using a sharp knife. Pat dry with kitchen paper, toss with 1 tbsp of the oil, the cumin and some salt and pepper, then spread out on a large baking sheet. Bake for 20-25 minutes until crisp and golden at the edges.
- Meanwhile, put the rest of the ground spices in a small frying pan and toast for 1-2 minutes over a medium heat until fragrant.
- Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening. Meanwhile, chop the rest of the parsnips. Add the garlic to the onion pan and cook for 2 minutes more. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. Bring to the boil, then turn down to a medium heat and cook for 30 minutes until the parsnips are tender.
- Remove and discard the bay leaves, then whizz the soup using a stick blender (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out) until smooth. Season to taste. Sprinkle with the parsnip crisps, extra chilli powder and a few coriander leaves to serve.
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