Parsnip soup recipe please

ladygrey_2

could I use leftover cooked parsnips to make parsnip soup?

Pink.

ladygrey wrote:

could I use leftover cooked parsnips to make parsnip soup?

Definitely. Especially if they have been roasted as this adds more flavour and colour and makes even better soup.

Pink

Noozan

Soften a chopped onion and clove of garlic in oil for 5 mins. Set aside. Add chunks of parsnip (about 4 or 5 medium sized parnsips) and caramelise. Retuen onion and garlic to pan. Add chicken or veg stock to cover. Simmer until parsnips are soft. Liquidise and stir in the juice of one orange.

KittyKate

Hi all, I have

1 bag of value parsnips
1 bag of apples (cox)
1 bag of 'casserole mix' (lentils etc)
LOADS of spices - nutmeg, cumin etc etc

and a food processor & a slow cooker.

All I need is the recipe :rotfl: (I've checked the indexed thread and can only find spicy parsnip soup which my OH isn't keen on). Help greatly appreciated!

Horasio

Can you not make it without adding hot spices?

I haven't measured for years, I tend to use instinct.

I put my chopped up solid veg in water, add a stock cube, pulses, bouquet garni, a sprinkle of spices/herbs of your choice. Nutmeg sounds good. I don't add extra salt but do add some pepper.

You can par fry the solid veg first.

Put it all in the slow cooker on a low light and leave till ready.

Either leave it chunky or blitz with a blender when cooled.

V.Lucky

Recipe I always use is:

1lb parnsips peeled and chopped
8oz apples - peeled, cored and chopped
4oz onions - chopped
2oz butter
1 pint stock (I use 2 vegetable stock cubes, but you can use chicken)
2 bay leaves
half a pint of milk


Soften parnsips, apple and onion in butter for 10-15 mins, in a large covered pain over a low heat.

Add the stock and the bay leaves and simmer for 15-20mins or until all is soft.

Remove the bay leaves, liquidise and then reheat with the milk added.

May need a little more or little less milk according to how thick you like it.

Add salt and pepper last thing to taste, as the stock is quite salty anyway.

Hope you enjoy it, quick and easy and one of my favourite soup recipes.

Ladygrim

I am looking for a recipe for parsnip and leek soup for the slow cooker. Any ideas on how I do this? Want to make a huge batch and freeze it for work.

Many thanks

LG

Edit - also want to do a sweet red pepper and red bell pepper soup too. Any ideas?

beedeedee

Hi All,

Just made some apple and parsnip soup using an old recipe ( half and half with an onion, veg stock and milk) but to be honest it's a bit bland. I've seasoned with salt and pepper and added chopped parsley - but it definately needs something either more sweet or spicy. Any ideas pleaase?

Sola

Howabout a sprinkle of balsamic vinegar? That should bring the flavours out. Or try some nutmeg.

researcher

I think it needs to be spiced, I'd maybe try dry roasting some cumin seeds (in a frying pan) and then grinding them and adding them with a little fresh chopped chili.

Another way of adding more flavour is by adding half a stock cube dissolved in a couple of tablespoons of water.