Parsnip Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
4
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Calories
360 kcal
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Course
Main Course
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Cuisine
American
Parsnip Soup
Description
The Parsnip Soup recipe uses diced parsnips, potato, and chopped apple cooked in vegetable stock with garam masala, building layers of flavor. The parsnips and apples are sautéed until they start to brown lightly, enhancing their natural sweetness before simmering with potato and stock. Once tender, coconut milk is stirred in for creaminess and a gentle coconut aroma. The soup is blended until smooth, yielding a velvety texture. Garam masala brings warm spice notes that complement the root vegetables and fruit, resulting in a subtly sweet, soothing soup.
This soup suits cool days when a comforting, creamy dish is desired. It can be served as a starter or light main, paired with crusty bread. The mild curry influence makes it mildly exotic while remaining accessible.
For thicker consistency, add an extra parsnip before blending; to thin the soup, add additional stock or water. Using fresh, firm parsnips without blemishes ensures the best flavor and texture.
Ingredients
- 2 tablespoons olive oil or canola oil
- 1 onion peeled and diced
- 2 garlic minced, cloves
- 1 ¾ pounds parsnip peeled and diced, 794g
- 1 apple chopped
- 1 potato or 2 medium potatoes) peeled and diced, large
- 1 tablespoon garam masala or curry powder
- 3½ cups vegetable stock 828ml
- ½ cup coconut milk 118ml
- salt to taste
- black pepper to taste, freshly ground
Instructions
- Heat oil in a saucepan. When the oil is hot, add in the onion and sauté for 5 minutes.
- Then add garlic, parsnip, apple, and potato, stir and cook for a couple of minutes.
- Add in the garam masala powder and stir until fragrant.
- Pour in the stock, stir, cover with a lid and cook for about 20 minutes.
- Open the lid, stir in the coconut milk, adjust seasonings, and simmer for about 2 minutes.
- Remove from heat and allow the soup cool down before blending to your desired smoothness.
Notes
- Use firm, white parsnips without major brown patches for best results.
- Peel and chop parsnips and apples evenly to promote even cooking.
- Sauté parsnips and apples until they develop light color to enhance sweetness.
- Let soup cool before blending for safety and smoother texture, using handheld or tabletop blender.
- Adjust soup thickness by adding extra parsnip or more stock as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 997mg | 42% |
| Potassium | 1125mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 18g | 36% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 49mg | 54% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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