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Parsnip And Cumin Soup Recipe

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Fennel, parsnip and cumin soup Fennel recipes soup, Parsnips, Parsnip soup
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Description:

This parsnip and cumin soup recipe is perfect for chilly days. The cumin adds a warm, earthy flavor to the soup, while the parsnips give it a subtle sweetness. This soup is easy to make and is perfect for lunch or dinner.

Prep Time:

10 minutes

Cook Time:

35 minutes

Ingredients:

  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon of ground cumin
  • 2 pounds of parsnips, peeled and chopped
  • 4 cups of vegetable broth
  • 1/2 cup of heavy cream
  • Salt and pepper to taste

Equipment:

  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method:

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic and cook until softened, about 5 minutes.
  3. Add ground cumin and cook for another minute, stirring constantly.
  4. Add parsnips and vegetable broth to the pot and bring to a boil.
  5. Reduce heat to low and simmer for 20-25 minutes or until parsnips are tender.
  6. Use an immersion blender or transfer the soup to a blender and puree until smooth.
  7. Add heavy cream to the soup and stir to combine.
  8. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes:

  • If the soup is too thick, you can add more vegetable broth or water to thin it out.
  • If you don't have an immersion blender, be careful when transferring the soup to a blender as it will be hot.
  • You can garnish the soup with croutons, chopped parsley, or a drizzle of olive oil.

Nutrition Info:

  • Serving size: 1 cup
  • Calories: 210
  • Protein: 3g
  • Fat: 10g
  • Carbohydrates: 29g
  • Fiber: 7g
  • Sugar: 8g

Recipes FAQ:

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth if you prefer. However, if you want to keep the soup vegetarian, stick with vegetable broth.

Can I freeze this soup?

Yes, this soup freezes well. Just be sure to let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

Can I use ground coriander instead of cumin?

Yes, you can use ground coriander instead of cumin. However, keep in mind that the flavor will be slightly different. Cumin has a warm, earthy flavor while coriander has a slightly sweet and citrusy flavor.

Recipe Tips:

  • Be sure to peel the parsnips before chopping them. The skin can be tough and bitter.
  • Use a high-quality vegetable broth for the best flavor.
  • Don't skip the heavy cream. It adds a richness and creaminess to the soup that is essential.

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