Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, waste not, want not parsnip soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Parsnips are quite popular in Ireland. Traditionally they were a food that sustained people through the cold winters when fresh vegetables were scarce. They are a staple root vegetable, not like the way they might turn up once a year in a pot roast here in the States.
Waste not, want not Parsnip Soup is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Waste not, want not Parsnip Soup is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook waste not, want not parsnip soup using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Waste not, want not Parsnip Soup:
- Take 3 parsnips, peeled and coarsely diced
- Prepare 2 medium potatoes, washed and roughly chopped
- Make ready 2 medium onions, roughly chopped
- Take 1 tsp dried thyme
- Prepare 1 litre vegetable stock. “Marigold” bouillon powder works well
- Prepare 1 tbs oil
This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Add the gruyère if you want a touch of luxury, or try adding some cooked ham hock or crisp fried bacon. This easy vegetarian soup is made with leftover vegetables, broth and spices and is ready in minutes. Curried Carrot and Parsnip Soup is a great light lunch or starter.
Steps to make Waste not, want not Parsnip Soup:
- Heat oil to medium-high in a stockpot or similar and fry the onions for 2 minutes. You should not need to stir but don’t burn them. Soft but not caramelised is the aim.
- Add the parsnips and potatoes and give it all a quick stir.
- Add the stock and stir well. Bring to boil.
- Reduce to a fast simmer, add the thyme and cover.
- Simmer for 20-25 minutes, stirring occasionally.
- Pour into a blender and whizz until a nice smooth consistency is achieved.
- Taste and season if required. I find that it’s usually sufficiently salty already.
- Serve piping hot with granary bread, crusty rolls or other bread.
Parsnips - Make sure the parsnips are really fresh, and when buying parsnips try to get the whiter ones. They should also be firm and the roots should be This is a vegan soup as I used a vegan vegetable bouillon, always read the label, not all vegetable stocks are vegetarian! They're not white carrots - parsnips are actually healthier than carrots in a few ways and have a versatile super power doubling as potatoes. The parsnip is not merely a white carrot. As a gardener I always want to grow the "weird" vegetables.
So that’s going to wrap it up for this special food waste not, want not parsnip soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
