ROASTED FENNEL AND PARSNIP SOUP
This thick and rich soup has a fresh flavour with a hint of licorice from the fennel. Roasting the vegetables softens their flavour and adds a unique taste to this elegant soup.
Provided by envision
Categories Main Dishes Soups
Time 55m
Number Of Ingredients 7
Steps:
- Cut top frawns off fennel and cut bulb in half. Cut out core and slice thinly. In a large bowl toss together fennel, parsnips with oil, garlic and curry powder. Spread onto parchment paper lined baking sheet and roast in preheated 400 F (200 C) oven for about 30 minutes or until tender and golden.
- Scrape vegetable into saucepan and add 3 cups (750 mL) of the broth. Bring to a simmer and simmer for 10 minutes. Using an immersion blender, puree soup slightly. Stir in dill and remaining broth and heat through.
Nutrition Facts : ServingSize 242 g, Calories 90 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 0.5 g, Sodium 125 mg, Fiber 2 g, Sugar 3 g
ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
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
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
FENNEL, PARSNIP AND CUMIN SOUP
Make and share this Fennel, Parsnip and Cumin Soup recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
- Mix in the cumin, then add in the parsnip and fennel, stirring well.
- Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Season with salt and freshly ground pepper.
- Cool slightly, then blend until smooth using a hand or jug blender.
- Reheat gently over a low heat.
- Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.
Nutrition Facts : Calories 241.2, Fat 11.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 83.2, Carbohydrate 35.1, Fiber 10.1, Sugar 8.1, Protein 3.1
More about "roasted fennel and parsnip soup recipes"
ROASTED PARSNIP AND FENNEL SOUP - THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
Estimated Reading Time 2 mins
ROASTED FENNEL AND PARSNIPS WITH WALNUTS AND CHIVES
From fakefoodfree.com
ROASTED PARSNIP SOUP WITH DICED FENNEL - RECIPELINK.COM
From recipelink.com
7 ROASTED FENNEL RECIPES THAT ARE DELICIOUS AND NUTRITIOUS
From allrecipes.com
{ ROASTED FENNEL, CARROT & PARSNIP SOUP } - PINTEREST.COM
From pinterest.com
ROASTED CELERIAC PARSNIP SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED FENNEL AND PARSNIP SOUP - HALF YOUR PLATE
From pinterest.ca
ROASTED FENNEL, CARROTS, AND PARSNIPS RECIPE - CUISINART.COM
From cuisinart.com
ROASTED PARSNIP AND FENNEL SOUP | INFINEBALANCE.COM #VEGAN …
From pinterest.ca
SWISS CHARD AND PARSNIP SOUP RECIPE | CHOCOLATE & ZUCCHINI
From pinterest.ca
ROASTED FENNEL AND PARSNIP SOUP — CURATIVE CUISINE
From curativecuisine.rocks
ROAST CARROT & FENNEL SOUP | VEGETABLES RECIPES | JAMIE …
From jamieoliver.com
ROASTED PARSNIP & FENNEL SOUP - VEGAN RECIPE - VEGKIT.COM
From vegkit.com
PARSNIP AND FENNEL SOUP RECIPE - FOOD.COM
From food.com
FENNEL AND PARSNIP SOUP — STONE PIER PRESS
From stonepierpress.org
53 COMFORTING SOUP RECIPES FOR ANY SEASON | EPICURIOUS
From epicurious.com
ROASTED FENNEL SOUP WITH PEAS AND LEMON | THE VEG SPACE
From thevegspace.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love