Parsnip Ginger Soup Recipes

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CREAMY PARSNIP WITH GINGER SOUP

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

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

Yield 8

Number Of Ingredients 14



Creamy Parsnip With Ginger Soup image

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 20 g, Cholesterol 20.6 mg, Fat 10.3 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 38.6 mg, Sugar 5.1 g

2 tablespoons olive oil
1 ½ pounds peeled parsnips , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon ground ginger
¼ teaspoon cardamom
¼ teaspoon allspice
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: sauteed hazelnuts and dried cranberries*

PARSNIP SOUP WITH GINGER & COCONUT MILK

Make and share this Parsnip Soup With Ginger & Coconut Milk recipe from Food.com.

Provided by Chandra M

Categories     Vegetable

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 9



Parsnip Soup With Ginger & Coconut Milk image

Steps:

  • In a large pot, melt butter and saute onion until translucent.
  • Add water, parsnips, can vegetable bullion cubes and bring to a boil.
  • Lower heat to medium low and cook until parsnips are tender (about 30-40 minutes).
  • Puree in a blender or food processor.
  • Add ginger, salt, and milk to the blender. Puree until smooth.
  • Return to pot. Add coconut milk and warm to serve.

Nutrition Facts : Calories 341.6, Fat 13.7, SaturatedFat 11.1, Cholesterol 13.7, Sodium 666.5, Carbohydrate 53, Fiber 6, Sugar 36.1, Protein 4.2

2 tablespoons butter
1 cup onion, chopped
3 cups water
2 vegetable bouillon cubes
2 lbs parsnips, peeled and cut into chunks
1 teaspoon ground ginger
2 teaspoons salt
2 cups whole milk
1 (14 ounce) can coconut milk

PARSNIP, GINGER, AND ORANGE SOUP

A different and delicious combination of flavors for a soup! If parsnips are not available in your area, you can substitute carrots (although it will not taste exactly the same).

Provided by Julesong

Categories     Vegetable

Yield 4 serving(s)

Number Of Ingredients 9



Parsnip, Ginger, and Orange Soup image

Steps:

  • In a soup pot (one with a lid) over medium temperature, melt together the oil and butter, then saute the onions until soft, about 5 to 7 minutes.
  • Add parsnips and ginger and saute for 5 minutes.
  • Add the orange rind (not the juice, just yet) and chicken stock, cover, and simmer over medium heat for 30-35 minutes, removing lid for last 10 minutes.
  • Let cool slightly, then pour into a blender and liquidize.
  • Return soup to pot, stir in the reserved orange juice, and reheat.
  • Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.

Nutrition Facts : Calories 295.2, Fat 12, SaturatedFat 4.8, Cholesterol 21.1, Sodium 343.7, Carbohydrate 41.6, Fiber 8.3, Sugar 17.6, Protein 7.7

1 tablespoon sunflower oil
2 tablespoons butter
1 3/4 cups chopped onions
1 lb parsnip, peeled and diced
1 inch peeled fresh gingerroot, finely chopped
2 oranges, grated rind and juice of (juice reserved and set aside)
3 1/4 cups chicken stock
salt & pepper
to taste cream, and chopped parsley, for garnish

GINGER CARROT PARSNIP SOUP

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

Provided by Noodles

Categories     Vegetable

Time 1h

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 14



Ginger Carrot Parsnip Soup image

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes).
  • Add garlic and ginger, sautee for another minute.
  • Add spices and stir to coat.
  • Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes).
  • Puree mixture in a blender or food processor.
  • Return to saucepan and slowly stir in coconut milk over medium heat.
  • Add lemon juice, salt, and pepper to taste.

1 tablespoon oil
1 medium onion, chopped
3 garlic cloves, chopped
2 tablespoons fresh ginger, peeled and grated
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper (optional)
3 medium carrots, cut into 1-inch pieces
3 medium parsnips, cut into 1-inch pieces
1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable broth
1 (15 ounce) can coconut milk
1/2 lemon, juice of
salt
pepper

PARSNIP, GINGER AND ORANGE SOUP

This soup is thick and rich tasting, without any rich ingredients. Great for a cool day, this recipe is taken from Barbara Cousins' book Cooking Without Made Easy. It is one of her books of recipes without added dairy, gluten, sugar, or yeast. I've embarked on eating this way and have had wonderful results, but have found some not so wonderful recipes along the way. These books are the big exception! There are so many wonderful recipes, including breakfast, lunch, dinner, snacks, baked goods and desserts. She is British, and some recipes are typically British, but she gives alternate measurements and the choices are diverse.

Provided by Aimee88

Categories     Vegetable

Time 1h10m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11



Parsnip, Ginger and Orange Soup image

Steps:

  • Dice the onion and press the garlic clove then sweat these in the olive oil until the onion begins to soften. (Note: In her recipes, BC sweats vegetables by cooking in the oil over low heat for about 20 minutes to soften the vegetables and bring out the flavour.).
  • Peel and grate the parnips, carrots and giner and add them to the pan. Continue to sweat the vegetables until the parsnips and carrots begin to soften.
  • Add the orange rind and juice and the stock. Bring to the boil and simmer for another 10 minutes or until all the ingredients are cooked.
  • Process the soup. (Note: I use a hand blender right in the pot, but a food processor or blender would do as well.).
  • Season to taste with salt and pepper, heat through and serve garnished with parsley.

Nutrition Facts : Calories 204.7, Fat 7.4, SaturatedFat 1, Sodium 53.5, Carbohydrate 34.3, Fiber 8, Sugar 13.3, Protein 2.7

1 large onion
1 garlic clove
2 tablespoons olive oil
455 g parsnips
225 g carrots
1 1/2 inches piece gingerroot
1 teaspoon grated orange rind
2 oranges, juice of
1 1/2 liters vegetable stock or 1 1/2 liters chicken stock
salt and pepper
2 tablespoons chopped fresh parsley (to garnish)

PARSNIP LEMON AND GINGER SOUP

This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald

Provided by lindseylcw

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8



Parsnip Lemon and Ginger Soup image

Steps:

  • Melt the butter in a large saucepan then add the chopped onions.
  • cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins.
  • pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft.
  • Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley.

Nutrition Facts : Calories 140.1, Fat 10.3, SaturatedFat 5.9, Cholesterol 27, Sodium 262.2, Carbohydrate 8.3, Fiber 0.5, Sugar 3.5, Protein 3.9

3 ounces butter
2 medium onions, skinned and chopped
4 large parsnips, peeled and chopped
1 teaspoon grated lemon zest
1 1/2 tablespoons fresh ginger, grated
1 1/8 liters chicken stock, homemade if possible
1/2 lemon, juice of
2 tablespoons fresh parsley, finely chopped

ROASTED PARSNIP, APPLE AND GINGER SOUP

Posted for Zaar World Tour 2005. This is served at Bewley's Cafe in Dublin which is a favorite spot for shoppers and Trinity College Students. This soup remains a favorite. From a cookbook called The New Irish Table. I have not tried this yet. (The orange juice was a recent addition.)

Provided by Kumquat the Cats fr

Categories     Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 14



Roasted Parsnip, Apple and Ginger Soup image

Steps:

  • Preheat oven to 350 Fahrenheit.
  • In a metal roasting pan, combined parsnips, apples and ginger. Add oil, toss to coat and cover with aluminum foil. Cook for 20 minutes.
  • Stir, then cook uncovered for an additional 20 minutes or until vegetables are lightly browned and tender.
  • In a large soup pot, melt the butter over medium heat. Add the leek, celery, onion and potatoes. Cook for 4-5 minutes, or until slightly tender.
  • Add the parsnip mixture, broth and orange juice. Reduce heat to low, cover, and cook for 30 minutes, or until all vegetables are soft.
  • Transfer to a blender or food processer in batches and process until smooth. (At this point you can refrigerate for up to 24 hours).
  • Return the puree to the soup pot. Stir in half-and-half and season with salt and pepper. Cook over medium heat to heat through. Ladle soup into bowls and garnish with a tablespoon of creme fraiche.

Nutrition Facts : Calories 137.5, Fat 5.3, SaturatedFat 2.6, Cholesterol 10.6, Sodium 24.9, Carbohydrate 21.5, Fiber 3, Sugar 6.5, Protein 2.3

3 large parsnips, peeled and thickly sliced (about 1 1/2 pounds)
2 granny smith apples, peeled, cored and coarsely chopped (about 1 pound)
1 teaspoon fresh ginger, peeled and minced
1 tablespoon olive oil (for coating)
2 tablespoons unsalted butter
1 large leek, white and light green parts only washed carefully and sliced (about 1 pound)
4 stalks celery, finely chopped
1 onion, chopped
1 1/2 lbs potatoes, peeled and cut into 1/2 inch pieces
7 1/2 cups vegetable broth
1/2 cup orange juice
1/2 cup half-and-half
salt & freshly ground black pepper, to taste
10 -12 tablespoons creme fraiche, for garnish (optional)

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