Creamy Spiced Parsnip Soup Recipe Recipe

Name: Creamy Spiced Parsnip Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 teaspoons whole coriander seeds; 3 medium yellow onions, diced (about 3 cups); 2 stalks celery, diced (about 2/3rds cup); 1 leek, white and light green parts only, diced (about 1/2 cup); 6 medium cloves garlic, smashed; 1 jalapeno pepper, stemmed and roughly chopped; 1 (2-inch) piece fresh ginger, peeled sliced; 3 pounds parsnips, peeled and roughly chopped; 1 quart homemade or store-bought low-sodium; or; Water, as needed; Kosher salt and freshly ground black pepper; Fresh lemon juice, to taste; Whipped cream lightly flavored with ground allspice, for garnish; Cayenne pepper, for garnish

Servings: persons

1/4 cup extra-virgin olive oil
2 teaspoons whole coriander seeds
3 medium yellow onions, diced (about 3 cups)
2 stalks celery, diced (about 2/3rds cup)
1 leek, white and light green parts only, diced (about 1/2 cup)
6 medium cloves garlic, smashed
1 jalapeno pepper, stemmed and roughly chopped
1 (2-inch) piece fresh ginger, peeled sliced
3 pounds parsnips, peeled and roughly chopped
1 quart homemade or store-bought low-sodium
or
Water, as needed
Kosher salt and freshly ground black pepper
Fresh lemon juice, to taste
Whipped cream lightly flavored with ground allspice, for garnish
Cayenne pepper, for garnish

1
In a Dutch oven, heat oil over medium-high heat until shimmering. Add coriander seed and cook until fragrant, about 30 seconds. Add onion, celery, leek, garlic, jalapeno, and ginger, and cook, stirring occasionally, until softened, about 10 minutes.
2
Add parsnips and stock and bring to a boil. Lower heat and simmer until parsnips are tender, about 20 minutes. Using a blender or immersion blender, puree soup until smooth (it will be thick at this point). Season with salt and pepper. For an extra-silky texture, press soup into a bowl through a fine-mesh strainer. Thin soup to desired consistency with water or aditional stock and season once more with salt and pepper. Add lemon juice 1 teaspoon at a time to taste.
3
Wipe out Dutch oven and return soup. Reheat over medium heat, stirring, until hot. Serve, spooning dollops of spiced whipped cream and a sprinkle of cayenne on each bowl.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 teaspoons whole coriander seeds, 3 medium yellow onions, diced (about 3 cups), 2 stalks celery, diced (about 2/3rds cup), and more.

Yes, Creamy Spiced Parsnip Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Spiced Parsnip Soup Recipe

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