Use-up Parsnip Soup
Use-up Parsnip Soup

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, use-up parsnip soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Curried parsnip soup - another tasty soup recipe with warming curry powder. Just fry onions, garlic, ginger and parsnips with two tablespoons of curry powder before adding stock and boiling until the flavours have infused. Parsnip and blue cheese nut roast - parsnip is a delicious way to bulk out a nut roast. Sometimes it's just good to have another way to use up root veggies like parsnips.

Use-up Parsnip Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Use-up Parsnip Soup is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have use-up parsnip soup using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Use-up Parsnip Soup:
  1. Get 3 parsnips, peeled and coarsely diced
  2. Get 2 medium potatoes, washed and roughly chopped
  3. Prepare 2 medium onions, roughly chopped
  4. Prepare 1 tsp dried thyme
  5. Take 1 litre vegetable stock. “Marigold” bouillon powder works well
  6. Prepare 1 tbs oil

Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent. Once the onions are translucent, add the herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir. If you're looking for new swede recipes to try to use up some more seasonal veg, this recipe is a great one to try. The soft carrots, parsnips and swede work wonders together to make warming, rich, hearty and flavoursome soup.

Instructions to make Use-up Parsnip Soup:
  1. Heat oil to medium-high in a stockpot or similar and fry the onions for 2 minutes. You should not need to stir but don’t burn them. Soft but not caramelised is the aim.
  2. Add the parsnips and potatoes and give it all a quick stir.
  3. Add the stock and stir well. Bring to boil.
  4. Reduce to a fast simmer, add the thyme and cover.
  5. Simmer for 20-25 minutes, stirring occasionally.
  6. Pour into a blender and whizz until a nice smooth consistency is achieved.
  7. Taste and season if required. I find that it’s usually sufficiently salty already.
  8. Serve piping hot with granary bread, crusty rolls or other bread.

If you're looking for new swede recipes to try to use up some more seasonal veg, this recipe is a great one to try. The soft carrots, parsnips and swede work wonders together to make warming, rich, hearty and flavoursome soup. Creamy carrot and parsnip soup is a wonderful, warming, winter dish. Full of root veg, it's also the perfect seasonal recipe for autumn. It's a quick recipe that is perfect for keeping you warm in the winter months.

So that’s going to wrap it up for this special food use-up parsnip soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!