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Parsnip soup recipe?

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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!
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Comments

  • LameWolf
    LameWolf Posts: 11,238 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Combo Breaker
    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.:o
    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 .
    If your dog thinks you're the best, don't seek a second opinion.;)
  • suki1964
    suki1964 Posts: 14,313 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    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
  • jackyann
    jackyann Posts: 3,433 Forumite
    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.
  • [Deleted User]
    [Deleted User] Posts: 17,413 Forumite
    10,000 Posts I've been Money Tipped!
    :o:o:o:o Blimey I have never been called a doyenne before :rotfl::rotfl::rotfl:Lots of other things though ;)

    JackieO xx
  • suki1964 wrote: »
    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

    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 :T
  • LameWolf wrote: »
    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.:o
    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 .

    This solves my other problem - what to do with a glut of apples. Thank you!
  • Nomoonatall
    Nomoonatall Posts: 1,173 Forumite
    Add a couple of carrots and a pinch of cumin. I love parsnip soup!
  • suki1964
    suki1964 Posts: 14,313 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    Corona wrote: »
    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 :T


    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
  • 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
  • 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
    Not Buying it 2015!
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