Recipe for roast parsnip soup please?

Recipe information:


Serves: 6


Prep time: 15 minutes


Cooking time: 50 minutes





Nutrition per serving:


151 calories, 8g fat (of which saturated fat 1g), 2g salt, 12g sugar


Spicy parsnip soupRated 3 out of 5


This tasty root veg provides a hearty-warming wintry soup.





Ingredients2 tablespoons olive oil


陆 tablespoon gluten free curry paste


175g leeks, sliced


300g parsnips, thinly sliced


175g cooking apples; peeled, cored and chopped roughly


2 tablespoons fresh coriander, chopped finely


1 litre gluten free vegetable stock


100ml milk


100ml white wine


2 eating apples, peeled, cored and chopped finely (skins on)


salt and freshly ground black pepperRecipe for roast parsnip soup please?
Take a look on the internet - you will probably find lots of recipes. From memory, I would say roast parsnips, have vegetable stock, some sweated off onions and perhaps some boiled potatoes - throw all cooked items together and puree. Add seasoning to taste. Enjoy!Recipe for roast parsnip soup please?
Try the following





5 parsnips, cut into chunks


25g olive oil


1 potato, cut into chunks


1 onion chopped


750ml cups vegetable stock


50g yoghurt


nutmeg


salt and pepper Instructions


1. Place parsnips in a deep pan, drizzle over oil and add seasoning, cook low in the oven for 15-20 minutes. Turn once parsnips are brown all over.





2. Remove parsnips from the oven and place in a saucepan, add the potato and the onion and cook for 10 minutes.





3. Add the stock, boil and simmer for 35 minutes. Puree in a blender, return to the pan, add yoghurt, nutmeg, seasoning and heat through. Or


A bit of margarine or vegetable oil


500g (1 lb 2 oz) parsnips - roasted in a little olive oil for about 30 minutes.


2 onions


1 chopped, peeled apple (optional)


900ml (1 1/2 pints) vegetable stock


75ml (3 fl oz) soya milk


Salt and pepper





1) Finely chop the onions and cut the parsnips into chunks.





2) Heat margarine/oil and add the onions and parsnips (and apple). Cook for about 10 minutes until soft, then add the stock.





3) Simmer for 20 minutes then allow to cool slightly and pur茅e with a blender.





4) Add soya milk and extra water if the soup is too thick. Reheat and season before serving.
Spiced Parsnip Soup





INGREDIENTS


2 tablespoons butter


1 medium onion, chopped


1 pound parsnips, peeled and cubed


1 clove garlic, finely chopped


2 teaspoons curry powder


1 cube chicken bouillon


3 1/4 cups boiling water


1/2 cup heavy cream


salt and pepper to taste


1 pinch red pepper flakes or paprika for garnish





DIRECTIONS


Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.


Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
Preparation time 30 mins to 1 hour





Cooking time 1 to 2 hours























Ingredients


25g/1oz unsalted butter


500g/1lb 2oz parsnips, roughly chopped


陆 onion, roughly chopped


1 carrot, roughly chopped


1 small clove of garlic, roughly chopped


1 tsp thyme leaves


1 small bay leaf


1 tbsp clear honey


1l/1戮pt chicken or vegetable stock


6tbsp dry cider


4tbsp double cream











Method


1. Preheat the oven to 220C/425F/Gas7. Heat the butter in an ovenproof casserole dish, add the parsnips and roast in the oven for about 25-30 minutes, until golden brown. Add the onion, carrot and garlic and continue cooking for a further 10 minutes, then mix in the herbs and honey. Cook for about 10 minutes until the vegetables have caramelized.


2. Now remove the dish from the oven, add the stock and bring it to the boil on top of the stove. Reduce the heat and simmer for 10 minutes. Add the cider then pour the soup into a blender and pur茅e until smooth. Strain through a fine strainer, bring back to the boil, then remove from the heat, swirl in the cream and serve.








Show me more parsnip recipes


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Find out more about these ingredients and techniques:


Double cream


Garlic


Thyme


Honey


Stock


Bay leaves
Ingredients


1 tbsp olive oil


knob of butter


1 parsnip, peeled and chopped


1 clove garlic, peeled and chopped


a few thyme leaves


a few rosemary stalks


1 tbsp honey


salt and freshly ground black pepper


55ml/2fl oz double cream


splash of hot chicken stock


For the croutons


1-2 tbsp olive oil


2-3 slices of bread, cubed


salt and freshly ground black pepper


few rosemary stalks, chopped











Method


1. Preheat the oven to 220C/425F/Gas 7.


2. Heat the olive oil and butter in a large ovenproof non-stick frying pan and saut茅 the parsnip for a few minutes.


3. Add the garlic, thyme, rosemary, honey and seasoning and continue to heat for a further 5-6 minutes.


4. Transfer to the oven and roast for 10-15 minutes.


5. To make the croutons, heat the oil in a frying pan and fry the bread with the seasoning and rosemary for a few minutes on each side until crisp and golden.


6. Remove the parsnips from the oven and place in a food processor with the cream. Blend until smooth, adding a splash of stock to thin.


7. Return the soup to a pan and warm through. Transfer to a serving bowl and top with the croutons. Serve at once.
2 - 2 1/4 lbs. parsnips, peeled and cut into 2 inch chunks


2 tablespoons olive oil


5 strips bacon


2 leeks, white and light green parts only, sliced thinly


3 cloves garlic, sliced thinly


1 stalk celery, sliced thinly


6 cups broth


1 bay leaf


1 teaspoon fresh thyme, minced


salt and pepper





In a preheated 400 degree oven, roast the parsnips, tossed in olive oil, and seasoned with salt and pepper, until golden brown, about 45 minutes.





In a large saucepan or dutch oven, over medium heat, fry the bacon until crisp. Remove the bacon, and reserve, leaving the additional rendered pork fat in the pan. Add the leeks, garlic, and celery to the pan, and saute until volume has reduced by half, about 5 minutes. Add the roasted parsnips, broth, bay leaf, and thyme, turning the heat up to high. Once a boil has been reached, reduce heat to medium-low, and simmer partially covered for 30 minutes. Once 30 minutes have elapsed, taste, and season with salt and pepper. Turn heat off and puree in small batches with a regular blender. Soup should be pureed, but not entirely smooth. Return soup to pot, and taste for seasoning.





Serve each bowl of soup with crumbled bacon bits and additional parsnip curls.
The other answers all sound delicious but what I do is pop them into the roasting pan that I'm roasting potatoes in for the last 15 to 30 minutes depending on whether you want the parsnips 'al dente' or well done