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    • Corona
    • By Corona 13th Oct 16, 3:44 PM
    • 713Posts
    • 605Thanks
    Corona
    Parsnip soup recipe?
    • #1
    • 13th Oct 16, 3:44 PM
    Parsnip soup recipe? 13th Oct 16 at 3:44 PM
    Wondered if anyone has an economical parsnip soup recipe they'd like to share? I have 1kg of value parsnips that I'd like to use up. The only recipes I can find have either cream or cheese in them - would like to avoid dairy, generally, if I can.

    Thanks!
Page 1
    • LameWolf
    • By LameWolf 13th Oct 16, 3:59 PM
    • 8,870 Posts
    • 96,623 Thanks
    LameWolf
    • #2
    • 13th Oct 16, 3:59 PM
    • #2
    • 13th Oct 16, 3:59 PM
    I can't claim authorship - that honour belongs to that doyenne of OldStyle, JackieO.
    But I have the recipe to hand, and can copy'n'paste it for you.
    If you have some apples (any sort is fine) this works, I've tried it. This is literally how JackieO posted it when I asked her for it.
    HTH.

    JackieO's Parsnip and Apple Soup


    2 large bramley cooking apples (I have used eating apples when then have started to go a bit wrinkly )
    4-5 parsnips
    2 veg stock cubes

    Crumble up stock cubes to a powder add two-to-three litres of water .
    Peel and chop to oxo-sized cubes the parsnips, and throw them in the pan.
    Cook to a simmer until just starting to soften.
    Peel and chop apples and chuck them in on top, cook until all is soft and you can stick a knife through them.
    Whizz up in a food mixer or blender and portion up.
    Its beautiful and easy peasy to make
    I sometimes add a teaspoon of ground cinnamon or nutmeg to spice it up a bit .
    LameWolf
    If your dog thinks you're the best, don't seek a second opinion.
    • suki1964
    • By suki1964 13th Oct 16, 4:20 PM
    • 9,496 Posts
    • 21,117 Thanks
    suki1964
    • #3
    • 13th Oct 16, 4:20 PM
    • #3
    • 13th Oct 16, 4:20 PM
    Or if you like it a bit spicy, finely chop an onion, soften in a drop of oil, add curry powder, add chopped parsnips, sweat them till soft. Add stock, bring to boil, when parsnips are cooked through, blend till smooth
    if you lend someone £20 and never see that person again, it was probably worth it
    • jackyann
    • By jackyann 13th Oct 16, 5:29 PM
    • 2,857 Posts
    • 5,202 Thanks
    jackyann
    • #4
    • 13th Oct 16, 5:29 PM
    • #4
    • 13th Oct 16, 5:29 PM
    Yes, this what I do, and I love it - sometimes if I have some fresh ginger, I add it instead of curry powder. Personally I also add a teaspoon of lemon juice which I think 'brightens' it.
    When I serve it, I put creme fraiche on the table - everyone can swirl in their own.
    • JackieO
    • By JackieO 13th Oct 16, 6:22 PM
    • 13,907 Posts
    • 108,492 Thanks
    JackieO
    • #5
    • 13th Oct 16, 6:22 PM
    • #5
    • 13th Oct 16, 6:22 PM
    Blimey I have never been called a doyenne before Lots of other things though

    JackieO xx
    Quot Libra,Quam Breve Tempus.

    December budget £60.00 5 NSD including today
    • Corona
    • By Corona 13th Oct 16, 7:32 PM
    • 713 Posts
    • 605 Thanks
    Corona
    • #6
    • 13th Oct 16, 7:32 PM
    • #6
    • 13th Oct 16, 7:32 PM
    Or if you like it a bit spicy, finely chop an onion, soften in a drop of oil, add curry powder, add chopped parsnips, sweat them till soft. Add stock, bring to boil, when parsnips are cooked through, blend till smooth
    Originally posted by suki1964
    Thanks a lot - decided to try this (I also used some butter with the oil) and the result was DELICIOUS. Will definitely do it again
    • Corona
    • By Corona 13th Oct 16, 7:33 PM
    • 713 Posts
    • 605 Thanks
    Corona
    • #7
    • 13th Oct 16, 7:33 PM
    • #7
    • 13th Oct 16, 7:33 PM
    I can't claim authorship - that honour belongs to that doyenne of OldStyle, JackieO.
    But I have the recipe to hand, and can copy'n'paste it for you.
    If you have some apples (any sort is fine) this works, I've tried it. This is literally how JackieO posted it when I asked her for it.
    HTH.

    JackieO's Parsnip and Apple Soup


    2 large bramley cooking apples (I have used eating apples when then have started to go a bit wrinkly )
    4-5 parsnips
    2 veg stock cubes

    Crumble up stock cubes to a powder add two-to-three litres of water .
    Peel and chop to oxo-sized cubes the parsnips, and throw them in the pan.
    Cook to a simmer until just starting to soften.
    Peel and chop apples and chuck them in on top, cook until all is soft and you can stick a knife through them.
    Whizz up in a food mixer or blender and portion up.
    Its beautiful and easy peasy to make
    I sometimes add a teaspoon of ground cinnamon or nutmeg to spice it up a bit .
    Originally posted by LameWolf
    This solves my other problem - what to do with a glut of apples. Thank you!
    • Nomoonatall
    • By Nomoonatall 13th Oct 16, 7:46 PM
    • 1,132 Posts
    • 2,882 Thanks
    Nomoonatall
    • #8
    • 13th Oct 16, 7:46 PM
    • #8
    • 13th Oct 16, 7:46 PM
    Add a couple of carrots and a pinch of cumin. I love parsnip soup!
    • suki1964
    • By suki1964 13th Oct 16, 7:47 PM
    • 9,496 Posts
    • 21,117 Thanks
    suki1964
    • #9
    • 13th Oct 16, 7:47 PM
    • #9
    • 13th Oct 16, 7:47 PM
    Thanks a lot - decided to try this (I also used some butter with the oil) and the result was DELICIOUS. Will definitely do it again
    Originally posted by Corona

    Tbh I only ever sweat down in butter. Extravagent but tastes so much better. When whizzed up I might add a dollop of creme freche or butter or cream

    To really posh it up, make a few parsnip chips to scatter on top
    if you lend someone £20 and never see that person again, it was probably worth it
    • pinkladyvenus
    • By pinkladyvenus 13th Oct 16, 8:03 PM
    • 176 Posts
    • 332 Thanks
    pinkladyvenus
    500g parsnips peeled and chopped
    1 onion chopped
    2 stock cubes dissolved in 700mls water
    150mls soya milk
    1tsp curry powder
    1tsp oil

    fry parsnips and onion for 10 minutes without browning in the oil
    stir in curry powder cook for a further minute
    then add milk and water and cook to parsnips soft
    blend and add more boiling water if too thick.

    It freezes well and I save the parsnip peelings and dry bake in the oven to serve along side the soup sprinkle a little salt on them.
    Sealed pot challenge member 437
    • Butterfly Brain
    • By Butterfly Brain 13th Oct 16, 10:10 PM
    • 8,754 Posts
    • 60,964 Thanks
    Butterfly Brain
    Same as JackieO but with a little cumin or curry powder to taste. It is also nice with a little sage with a few fried sage leaves on top. It is so cheap and versatile you can try different combinations of herbs.
    If it is too thick, slacken it down with some milk
    Blessed are the cracked for they are the ones that let in the light
    C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
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    • determined new ms
    • By determined new ms 13th Oct 16, 10:50 PM
    • 5,558 Posts
    • 29,474 Thanks
    determined new ms
    I just made this the other day

    http://www.bbcgoodfood.com/recipes/curried-lentil-parsnip-apple-soup

    It is really good! Really great combination of flavours, each flavour compliments & brings out the others mmmmm
    Debt to Bank of oh Mum: £4200/£5700
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