Spicy Parsnip Soup
This spicy parsnip soup is made in only 20 minutes. It's perfect for quick and easy lunches or dinners, and a great way to use any leftover parsnips.
Servings: 4
Calories: 124kcal
Equipment
Ingredients
- 1 pound parsnips
- 1 onion
- 2 garlic cloves
- 1 teaspoon olive oil
- 4 cups vegetable stock
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- ¼ teaspoon salt*
- 2 teaspoons garam masala
- 1 teaspoon paprika
Instructions
- Wash the parsnips thoroughly. If they are particularly large, you should also peel them, and consider removing the woody core.
- Dice onion, garlic and parsnips.
- Heat up the olive oil in a sauce pan or pot on medium heat. Add the onion, and sauté for a few minutes until soft and translucent.
- Add finely diced garlic, and all seasoning to the pot. Sauté for about 30 seconds.
- Then, add vegetable stock and diced parsnips. Stir to combine the ingredients, then cover with a lid and leave the soup to simmer for about 10 minutes, or until the parsnip is soft enough to easily pierce with a fork.
- Use an immersion blender to blend the soup smooth.
- Season to taste. Add a splash of milk or cream if you want to make it creamy.
Video
Notes
- Salt: Depending on the salt content of the vegetable stock that you use, you might not need to add any salt at all. I recommend only adding salt to taste after you blend the soup.
- Store leftovers in a refrigerator for up to 3 days, or freeze for up to 6 months.
- Feel free to add a little milk, cream or creme fraiche to make the soup extra creamy.
Nutrition
Calories: 124kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1100mg | Potassium: 477mg | Fiber: 7g | Sugar: 9g | Vitamin A: 577IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg