Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, waste not, want not parsnip soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Set aside or refrigerate until ready to use. Parsnips may look like overgrown mutated white carrots, but they have a fabulously sweet and nutty flavor that's all their own and makes a lovely soup. In this recipe, parsnips are used to make a simple but satisfying creamy soup perfect for a chilly night.
Waste not, want not Parsnip Soup is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Waste not, want not Parsnip Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook waste not, want not parsnip soup using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Waste not, want not Parsnip Soup:
- Prepare 3 parsnips, peeled and coarsely diced
- Make ready 2 medium potatoes, washed and roughly chopped
- Get 2 medium onions, roughly chopped
- Take 1 tsp dried thyme
- Take 1 litre vegetable stock. “Marigold” bouillon powder works well
- Prepare 1 tbs oil
As a gardener I always want to grow the "weird" vegetables. This has already given me inspiration to put. But not all soups have made it to my soup bowl. I've always had a love hate relationship with butternut squash, I love This roast butternut squash and parsnip soup came about because I bought too many butternut squash the other day, and I really wanted to make soup and well I don't like wasting stuff.
Instructions to make Waste not, want not Parsnip Soup:
- 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.
- Add the parsnips and potatoes and give it all a quick stir.
- Add the stock and stir well. Bring to boil.
- Reduce to a fast simmer, add the thyme and cover.
- Simmer for 20-25 minutes, stirring occasionally.
- Pour into a blender and whizz until a nice smooth consistency is achieved.
- Taste and season if required. I find that it’s usually sufficiently salty already.
- Serve piping hot with granary bread, crusty rolls or other bread.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. If you also don't want to cook the soup much longer (if perhaps it has chunks that you don't want to overcook), you could take out a bit of liquid to cook the spices in It's also possible you've undersalted it, or could use some more richness from stock (or bouillon cubes/paste, but be careful not to oversalt). This easy vegetarian soup is made with leftover vegetables, broth and spices and is ready in minutes. Curried Carrot and Parsnip Soup is a great light lunch or starter. Beautiful vivid green parsnip leek soup!
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