Parsnip Honey Soup Recipes

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.

Steps:

• Place the potato, garlic, parsnips and onion in a casserole dish / large pot over a medium heat and saute in some olive oil for a few minutes.
• Add the stock and let simmer for approx 30 minutes, or until the vegetables are cooked through.
• Transfer to a blender and blend until smooth.
• Return to the pot and add the honey, cream & seasoning. Stir well, simmer for a further 20 mins & then enjoy!

Steps:

• In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
• Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
• Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.

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.