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Creamy Parsnip Soup
Creamy parsnip soup, such a classic Christmas flavour, part of the Christmas week meal planner. Easy to make, warming and comforting
What do I need to make this creamy parsnip soup
▢ 320 g onions chopped
▢ 320 g parsnips asda frozen roasted parsnips
▢ 2 cloves garlic crushed
▢ 780 ml stock made with a chicken (or vegetable) stock cube, warm
▢ 1 tsp nutmeg or ground mixed spice
▢ 60 ml double cream
▢ Salt and pepper to taste
How Do I Make Creamy Parsnip Soup?
- This recipe uses frozen parsnips. If you prefer to use fresh ones, slice down the length of the parsnip, no need to peel, place on a baking tray, with some onions, drizzle with oil, and sprinkle with salt and pepper.
- If using the frozen ones, roast the parsnips as per packet instructions, adding onions to your roasting tray.
- Place the cooked vegetables with all the remaining ingredients into your food processor and blitz until smooth. Or use a stick blender, that’s my preferred blitzer, easier to wash up too!
- When ready to eat, reheat on a gentle simmer in a saucepan, or in the microwave. Take care not to boil as this may cause the cream to split.
What is Creamy Parsnip Soup Like?
Creamy and delicious. This scrumptious and easy parsnip soup can be prepared at any time that is convenient and frozen, ready for an instant lunch. Especially if you are enjoying it in Christmas week, when things can get a little hectic!
What Changes Can I Make?
- The obvious addition is a generous tablespoon of curry powder or paste for the classic curried parsnip soup.
- Add a medium sized apple. Quarter and core, but no need to peel.
- Add a carrot to the roasting tray.
- Add a couple of cubes of frozen spinach after blitzing the soup, while it is still hot.
- Add a handful of peas after blitzing, so they stay whole.
- Sprinkle a few cumin or pumpkin seeds on top of the bowl when serving.
- Add some chickpeas, white beans or butter beans and either leave them whole, or blitz them in.
- Try adding a little acidity with a tablespoon or two of lemon juice or any vinegar except malt, which is too harsh. Add a little at a time, stirring well, then tasting, adding more if needed
More Delicious Soup
A delicious curried pumpkin and coconut soup
Ingredients
- 320 g onions chopped
- 320 g parsnips asda frozen roasted parsnips
- 2 cloves garlic crushed
- 780 ml stock made with a chicken (or vegetable) stock cube, warm
- 1 tsp nutmeg or ground mixed spice
- 60 ml double cream
- Salt and pepper to taste
Instructions
- Roast the parsnips as per packet instructions, adding the onions to your roasting tray.
- Place the cooked vegetables with all the remaining ingredients into your food processor and blitz until smooth.
- Reheat to a gentle simmer for 5 mins in a saucepan, taking care not to boil as this may cause the cream to split.
Equipment Needed
Notes
What Changes Can I Make?
- The obvious addition is a generous tablespoon of curry powder or paste for the classic curried parsnip soup.
- Add a medium sized apple. Quarter and core, but no need to peel.
- Add a carrot to the roasting tray.
- Add a couple of cubes of frozen spinach after blitzing the soup, while it is still hot.
- Add a handful of peas after blitzing, so they stay whole.
- Sprinkle a few cumin or pumpkin seeds on top of the bowl when serving.
- Add some chickpeas, white beans or butter beans and either leave them whole, or blitz them in.
- Try adding a little acidity with a tablespoon or two of lemon juice or any vinegar except malt, which is too harsh. Add a little at a time, stirring well, then tasting, adding more if needed
Nutrition
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