Spiced parsnip soup is a very easy to prepare dish that makes an excellent quick weekday dinner, particularly in the cold winter months when the spicy, sweet and creamy flavour of the soup is most comforting. Serve spiced parsnip soup with a mixed greens salad, a loaf of hot, freshly baked French bread with Irish butter and a glass of crisp, dry white wine. Spiced parsnip soup will keep in the refrigerator for three to four days.
- Skill level:
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Things you need
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, crushed and chopped
- 1 bunch cilantro chopped, ¼ cup chopped leaves reserved for garnish
- ½ Thai chile
- 1/8 tsp ground nutmeg
- ¼ tsp ground cloves
- 1 ½ tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- 2 tsp ground cumin
- ¼ tsp ground cardamom
- ¼ tsp ground turmeric
- White onion, chopped
- 0.907kg. parsnips, chopped
- Sea salt (to taste)
- Coarse ground black pepper (to taste)
- 6 ½ cups vegetable stock
- 1/3 cup creme fraiche
Heat the olive oil and butter in a large saucepan over medium-high heat. Add the garlic, cilantro, chile, nutmeg, cloves, coriander, cinnamon, ginger, cumin, cardamom and turmeric. Cook for four to six minutes, making sure not to brown the garlic.
Add the onions and parsnips, and stir to coat the with the olive oil and butter. Season the mixture with sea salt and coarse ground black pepper to taste. Add the stock and turn the heat up to high. Bring to the boil and reduce the heat to simmer for 20 to 25 minutes, or until the parsnips are tender.
Remove the pan from the heat and transfer the soup to a blender in batches and pur�e until smooth. Pour the soup through a fine sieve into a clean saucepan and discard any solids.
Reheat the soup gently over low heat for five to seven minutes. Transfer the soup to individual serving dishes and top with a dollop of creme fraiche and chopped cilantro leaves. Serve immediately.
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