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Recently we were fortunate enough to receive a nice batch of parsnips from someone at our allotment site. Because I hate waste I set to work thinking of ways to use them up. I decided upon a soup and a few batches of air fryer parsnips ready for roasting alongside roast dinners. Scroll down to see my spicy parsnip soup recipe.
If you’re wanting to try something a little different then take a look at this Egusi soup or this fish soup recipe.
Ingredients for my spicy parsnip soup:
15ml olive oil
1 tablespoon of butter
2 cloves of garlic (crushed) or a teaspoon of garlic puree
1 fresh chilli (I used green!)
1 tsp of mild curry powder
1000ml of vegetable stock
1 tsp black pepper (ground)
2 large parsnips
Method for parsnip and chilli soup:
Chop then fry the onion in the butter and olive oil. Combining together butter and olive oil will prevent burning and catching and give a lovely golden nutty flavour.
When your onion is turning translucent add in the chopped parsnips.
Add the cloves of garlic (or puree), chopped chilli and curry powder. Fry for 2-3 minutes.
Add the 1L of hot vegetable stock and then gently simmer the soup for about 20 minutes until the parsnips are cooked through.
Use a stick or immersion blender to blend until smooth (or desired consistency)
Enjoy with soft white rolls or croutons (air fryer croutons are great!)
If you fancy something different be sure to try out this minestrone soup or pumpkin, apple and ginger soup!
How to make parsnip soup:
Spicy parsnip soup
A spicy parsnip soup that requires minimal effort
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves or puree
- 1 fresh chilli
- 1 tsp mild curry powder
- 1 litre vegetable stock
- 1 tsp ground black pepper
- 1 onion
- 2 parsnips large
Fry the onion in the butter and olive oil. This combination helps to stop the onions from catching and burning.
Once the onion is translucent add the chopped parsnips.
Added the garlic cloves, chopped chilli and the curry powder. Fry for a couple of minutes.
Add 1 litre of hot vegetable stock and allow the soup to cook for about 20 minutes until the parsnips were cooked through.
Once cooked blend using a stick blender.
Enjoy with fresh bread or croutons.
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
If you’re a fan of super smooth soup then you may want to run this through a sieve, or blend it for longer, to ensure a smooth consistency.
To make this extra luxurious add a little dash of double cream.
This soup has a wonderful kick to it, thanks to the chilli. If you’re not a fan of such strong flavours then you can leave the chilli out completely, or replace with mild chilli powder. I think the parsnips add a wonderful flavour to this soup and it is a real change from the normal air fryer roasted tomato soup I eat.
Tuesday 23rd of February 2016