Best 4 Spicy Roasted Parsnip Soup Recipes

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Searching for a comforting and flavorful soup with a hint of spice? Look no further than "Spicy Roasted Parsnip Soup". Made from the humble parsnip, this creamy and velvety soup offers a delightful balance of sweet, savory, and heat. With its vibrant color and rich aroma, this dish is not only a culinary delight but also a feast for your senses. Let's embark on a culinary journey to explore this tantalizing soup recipe that is sure to warm your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY ROASTED PARSNIP SOUP



Creamy Roasted Parsnip Soup image

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

Provided by Alan Dorchak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 10

Number Of Ingredients 18

2 pounds parsnips, peeled and cut into 1/2 inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
4 cups chicken stock
1 cup whole milk
½ cup heavy cream

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
  • Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
  • Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
  • Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g

SPICY ROASTED PARSNIP SOUP



Spicy roasted parsnip soup image

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Provided by Good Food team

Categories     Dinner, Snack, Soup, Starter, Supper

Time 45m

Number Of Ingredients 11

2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds, plus extra to garnish
½ tsp ground turmeric
½ tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675g parsnips, diced
2 plum tomatoes, quartered
1.2l vegetable stock
1 tbsp lemon juice

Steps:

  • Heat oven to 220C/fan 200C/gas 7.
  • In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
  • Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
  • Spread over a heavy baking sheet, then roast for 30 mins until tender.
  • Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
  • Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
  • Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

SPICED PARSNIP SOUP



Spiced Parsnip Soup image

Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.

Provided by ButtercupBento

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

Steps:

  • Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
  • Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g

SPICY ROASTED PARSNIP SOUP



Spicy Roasted Parsnip Soup image

A more flavourful version of a traditional recipe. Based on: http://www.bbcgoodfood.com/recipes/3198/spicy-roasted-parsnip-soup

Provided by Tea Girl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 teaspoon coriander seed
1 teaspoon cumin seed, plus extra to garnish
1/2 teaspoon ground turmeric
1/2 teaspoon mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675 g parsnips, diced
2 plum tomatoes, quartered
1 1/4 liters vegetable stock
1 tablespoon lemon juice

Steps:

  • Heat oven to 220C/fan 200C/gas 7.
  • In a bowl, mix together the oil and spices.
  • Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
  • Spoon into a food processor or liquidiser with half the stock and process until smooth.
  • Pour into a pan with the remaining stock, season, then heat until barely simmering.
  • Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

Nutrition Facts : Calories 215.4, Fat 7.7, SaturatedFat 1.1, Sodium 21.5, Carbohydrate 36.5, Fiber 9.7, Sugar 10.7, Protein 3

Tips:

- To enhance the flavor of the roasted parsnips, toss them with a mixture of olive oil, salt, and pepper before roasting. You can also add other herbs and spices, such as thyme, rosemary, or garlic powder, for extra flavor. - For a creamier soup, use a combination of vegetable broth and heavy cream. You can also add a dollop of sour cream or yogurt when serving. - If you don't have a blender, you can use an immersion blender to puree the soup. Just be sure to blend it until it is smooth and creamy. - To make the soup ahead of time, simply roast the parsnips and store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the parsnips and then puree them with the broth and other ingredients. - For a vegan version of this soup, use vegetable broth and coconut milk instead of heavy cream. You can also omit the Parmesan cheese.

Conclusion:

Spicy roasted parsnip soup is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover parsnips. With its creamy texture, sweet and savory flavor, and spicy kick, this soup is sure to be a hit with everyone who tries it. Plus, it is easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and satisfying meal, give this spicy roasted parsnip soup a try. You won't be disappointed!

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