Curried Parsnip Soup Recipes

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SPICED PARSNIP SOUP

Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.

Provided by ButtercupBento

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

Time 35m

Yield 4

Number Of Ingredients 10



Spiced Parsnip Soup image

Steps:

  • Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
  • Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g

2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

SPICY ROASTED PARSNIP SOUP

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Provided by Good Food team

Categories     Dinner, Snack, Soup, Starter, Supper

Time 45m

Number Of Ingredients 11



Spicy roasted parsnip soup image

Steps:

  • Heat oven to 220C/fan 200C/gas 7.
  • In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
  • Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
  • Spread over a heavy baking sheet, then roast for 30 mins until tender.
  • Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
  • Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
  • Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds, plus extra to garnish
½ tsp ground turmeric
½ tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675g parsnips, diced
2 plum tomatoes, quartered
1.2l vegetable stock
1 tbsp lemon juice

CURRIED PARSNIP SOUP SHOTS

Treat dinner guests to healthy, spiced soup shots - they make great canapés. The crispy kale version is vegan while meat eaters can opt for a prosciutto topping

Provided by Sophie Godwin - Cookery writer

Categories     Canapes

Time 35m

Yield Makes 12 shots

Number Of Ingredients 11



Curried parsnip soup shots image

Steps:

  • Heat oven to 180C/160C/gas 4. For the kale topping, massage the kale with the oil, chilli powder and a pinch of salt and pepper, then spread out on a baking tray. Roast for 8 mins until crisp, checking halfway through.
  • Heat the oil in a saucepan over a medium heat. Add the onion and fry until soft and lightly coloured, then add the garam masala (or curry powder), garlic and ginger. Cook for 1 min, then tip in the parsnips and stock. Bring to the boil, then simmer for 15 mins until the parsnip is completely soft. Blitz, adding enough water to get to your desired thickness, and season to taste.
  • To make the crispy prosciutto topping, put the prosciutto slice in a dry non-stick frying pan over a medium-high heat. Use a fish slice to keep it flat and fry for a couple of mins until crisp. Set aside to cool, then break into six pieces.
  • Divide the soup between 12 shot glasses. Top half with the roasted kale and the other half with the prosciutto.

Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

1 tbsp cold pressed rapeseed oil
1 onion , chopped
½ tbsp garam masala or curry powder
1 garlic clove , grated
small piece ginger , grated
4 parsnips , peeled and sliced
600ml low-sodium veg stock
50g kale , torn into small pieces
½ tbsp cold pressed rapeseed oil
¼-½ tsp chilli powder
1 slice prosciutto

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



Curried Parsnip Soup (From Good Housekeeping) image

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

1 1/2 ounces butter
1 onion, peeled & sliced
1 1/2 lbs parsnips, peeled, cored & finely diced
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 pints chicken stock or 2 pints vegetable stock
salt & pepper
5 fluid ounces single cream or 5 fluid ounces creme fraiche
paprika, to garnish

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



Curried Parsnip Soup image

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.

1 tablespoon vegetable oil
1 tablespoon butter
1 red onion, chopped
4 parsnips, peeled and chopped
1 apple, peeled, cored and chopped
2 garlic cloves, crushed
2 teaspoons garam masala
1/2 teaspoon chili powder
1 tablespoon flour
3 1/2 cups vegetable stock
1 lemon, juice and rind of, grated
salt and pepper

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