Smoky Parsnip Soup Recipe | Homemade Food Junkie (2024)

FAQs

Smoky Parsnip Soup Recipe | Homemade Food Junkie? ›

As for me, here are the common sense lessons learned:

Once this does happen, you can tone down the sweetness by adding spices like cumin, nutmeg or lemon juice. Deviate from the recipe to reduce sweetness. Instead of adding 4 parsnip to the recipe, reduce the number of parsnip by half.

As for me, here are the common sense lessons learned:

Once this does happen, you can tone down the sweetness by adding spices like cumin, nutmeg or lemon juice. Deviate from the recipe to reduce sweetness. Instead of adding 4 parsnip to the recipe, reduce the number of parsnip by half.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter. Ensure you rinse the parsnips well and prep them before adding them to this recipe.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

Re: Bitter parsnips

If that still doesn't help, then you can simply trim the outside and discard the woody core before cooking (that's the bitter part). Or you can add a few pinches of sugar to the cooking water and that eliminates the bitterness.

You can keep leftovers of Curried Parsnip Soup in the fridge for approximately 3 days or so.

Parsnips are a starchy veg where the starch turns sweeter once frozen. So the best thing to do is to freeze it, and come back to it another day. Cumin, coriander and mustard seeds will help.

White Potatoes

With their white starchy flesh, regular potatoes can make a great replacement for parsnips in many dishes. While they have a milder taste, potatoes can be a great option for replacing parsnips in soups and roasted dishes.

Should parsnips be peeled for soup? ›

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Acts as an antioxidant and anti-inflammatory. Helps regulate blood pressure. As a source of vitamin C, parsnips are an immune-defence, helping to fight off infection. May increase levels of serotonin, the brain's feel-good chemical.

It makes it a popular vegetable to use in lieu of potatoes or carrots. Parsnips gives you 11% of your daily recommended intake for vitamin C, folate, and manganese. It is also a good source of potassium, providing 8% of your daily recommended intake.

Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.

Re: Bitter parsnips

If that still doesn't help, then you can simply trim the outside and discard the woody core before cooking (that's the bitter part). Or you can add a few pinches of sugar to the cooking water and that eliminates the bitterness.