Spicy Parsnip Soup for Cooler Months
Gary and Jane Langton · Provencal Recipes · Soup · TasteA tasty warming soup for the winter months, made with simple ingredients. You can omit the chili pepper if you prefer less heat – the flavour will still be wonderful. This Spicy Parsnip Soup makes a filling lunch, or serve smaller portions as an impressive starter to your evening meal.
Spicy Parsnip Soup
Parsnip and garlic take center stage in this rich and creamy soup and the spice is up to you with the addition of the red chili pepper.
Ingredients
- 2 Large parsnips
- ½ onion finely chopped
- 20 gr butter
- 500 mls chicken stock
- 150 mls cream
- 1 tsp turmeric
- 1 tsp Ras el Hanout
- 1 large clove garlic peeled and crushed
- 1 piece Ginger peeled and grated, about 3 cms long
- 1 small Red Chilli Pepper deseeded and chopped - optional
- salt and black pepper to taste
Instructions
- Peel, core and slice the parsnips, place them in a saucepan with the butter and sweat until they soften.
- Add the chopped onion, garlic, ginger and chilli (if used) and cook for a further 5 minutes until soft, but not browned.
- Add the spices and cook for a few minutes to allow the flavour to develop.
- Add the chicken stock and simmer until the parsnips are very soft (about 15 mins).
- Remove from the heat, allow to cool slightly and then liquidize until really smooth.
- Place back on a gentle heat and stir in the cream.
- Adjust the seasoning to suit your taste with black pepper and sea salt.
- The soup can be thinned down by adding water if required.
- To serve, reheat the soup gently and serve garnished with some finely chopped parsley or coriander, crispy croutons and some crusty bread.
Tried this recipe?Let us know how it was!
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1 Comment
Thank you, very good. I first tried this soup in Paris, France at “Un Dimanche a Paris” restaurant. One question: where can I get the soup plate like the one in your recipe picture?