The weather has is grey and dreary, I am battling a head cold and as a result have little energy for fancy food prep plus I have a bag of parsnip and 2 sad carrots that need to get used ASAP! What to do? Why make a soup of course!! Soups are my go to lunches and sometimes dinners in the fall/winter because they are generally quick to throw together, easily digested and most importantly …. keep me warm! I find I am permanently cold in winter so my stove stop is often brewing, boiling, cooking something to warm me up! This soup is perfect in so many ways. It is creamy, smells amazing, a little spicy thanks to the ginger and fills me up!
Parsnips are often a by passed veg but they are so similar to carrots only a little sweeter. Not sure why they get passed up! They go great in soup especially in ones like this one that is pureed, they lend a nice creamy texture to the soup. Parsnips are high in fiber, nutrients and minerals (super high in potassium). They are a good root vegetable to keep in the rotation. Now on to the recipe!
Spicy Parsnip Soup
This soup is very flavorful, full of warming spices. If too pungent there is the option to reduce or half the spices listed or add a ripe pear to the soup to sweeten for kiddos or sensitive taste buds.
1 lbs parsnips, chopped
2 small carrots, chopped
4 cups vegetable stock
1 cup white wine
1 ripe pear (optional)
2 tsp grated ginger root
1 tsp curry powder
1 tsp cardamom
Sea salt & freshly ground pepper, to taste
In a large soup pot, sauté parsnips and carrots for a minute before add in the stock and white wine. Slowly bring to a bowl, reduce heat then add the pear (if using) and spices. Reduce heat to low, cover and let simmer for 45-60 minutes or until the parsnip are tender.
Transfer soup to a food processor or use a hand blender to process until smooth. Season to taste with salt and pepper.
Serve on it’s own or with a fresh bun or side salad.
Makes about 4 servings.