Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Creamy Parsnip Soup Recipe
Although parsnips are not commonly found in Indian cuisine, I happen to be a big fan of this humble root vegetable. Parsnips are in the same family as the more familiar carrot – in fact, they even look like carrots but are a much lighter cream color. Parsnips have a delicate sweet almost nutty flavor that seems to only be enhanced by cooking. If you’ve never had parsnips before, you really ought to give them a try – you’ll be happy you did ☺.
Parsnips are thought to have originated in Europe & its history can be traced back to the ancient Roman Empire. Parsnips are a good source of dietary fiber, calcium, folate, potassium & Vitamin C.
My Creamy Parsnip Soup will warm you up nicely on those chilly days; this is total comfort food with a subtle hint of warm Indian spices.
CREAMY PARSNIP SOUP
3 medium parsnips, peeled & chopped (+1 extra for the parsnip chips)
1 small onion, chopped
2 garlic cloves, chopped
1” piece of ginger, peeled & chopped
1 small apple, diced
¼ tsp ground cumin powder
½ tsp ground coriander powder
½ tsp garam masala
salt & pepper, to taste
1½ cups vegetable stock (or water)
½ cup coconut milk (or cream)
freshly grated nutmeg
1 tbsp butter (or you can use vegetable or canola oil)
parsnip chips for garnish, optional
freshly chopped cilantro leaves for garnish
In a large soup pot on medium high heat, add the butter & when hot add the onion. Sauté until just slightly translucent & then add the garlic & ginger. Sauté for 2-3 minutes & then add the spices (ground cumin powder, ground coriander powder, garam masala, salt & pepper). Stir & cook for another minute or so before adding the parsnips & apple. Next, add the vegetable stock (or water) and the coconut milk. Make sure there is enough liquid to cover, adding more stock (or water) if needed. Bring the mixture to a good boil, cover and reduce the heat. Let simmer for 10-15 minutes until the parsnips are tender.
Let the soup cool a bit & then puree until the desired texture & consistency is reached. A hand held immersion blender works best, but you can also use a regular blender or food processor. Taste & adjust the seasonings as needed. Finish the dish with some freshly grated nutmeg, garnish with the parsnip chips (see below) & the freshly chopped cilantro leaves, serve hot.
To Make the Parsnip Chips: simply peel the parsnip & then use the vegetable peeler (or mandolin slicer) to make long thin strips. Fry them in hot oil until golden brown, drain well on absorbent paper towels & sprinkle with a little salt while they are still warm.
Content copyright © 2013 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.