by Feli Chic'Cuisine
This Parsnip Ginger Soup is earthy, healthy, rich, and has a sweet-tangy flavour. A delicious blend of sweet parsnips, potatoes, and spicy ginger creates a warming and fiery taste. The final flavor of the soup is completed by the Greek yogurt and crispy fried peeled parsnips-potatoes topping.
Soups made from winter roots, such as parsnips, are delicious and nutritious, and have an unmistakable and comforting taste thanks to the earthy sweetness and, tanginess of ginger root - in this recipe.
This kind of soups are very healthy, even healing, I can say, being nutritious and filling, and they warm you up on a cold day. I love to prepare this parsnip and ginger soup especially in the cold season. An ideal soup that can protect us to catch a cold in the winter.
The Benefits of Parsnip
A delicious root vegetable, Parsnips have been cultivated and enjoyed by people around the world for thousands of years. In the past, before sugar was discovered, it was used as a sweetener.
Similar to carrots and parsley roots, parsnips have long, cream-colored tuberous roots with a sweet, slightly nutty flavor.
Besides bringing a unique taste to your dishes, parsnips are extremely nutritious and have been linked to many health benefits. Providing a healthy dose of fiber, vitamins, and minerals, parsnips are an excellent source of nutrients.
Additionally to their high nutrition, parsnips are also rich in antioxidants. When it comes to a healthy weight loss diet, parsnips are a great addition because they are low in calories and high in fiber.
Because it has a rich potassium content, parsnips are recommended to be consumed daily for good heart function.
How to make the soup:
How to make the topping:
Prepare Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 min
50g butter (or, oil), divided
1 large onion, finely chopped
2 garlic cloves
50g ginger, peeled and finely grated
15g coriander (1/2 x 25 pack), stalks, finely chopped, leaves picked
2 tsp coriander seeds, coarsely ground
500g parsnip, peeled and roughly chopped
200 g potatoes, peeled and roughly chopped
1,2 litres chicken or vegetable stock
2 tbsp white miso
1 tsp sea salt, plus more to taste
squeese lemon juice
For crispy parsnip and potatoes
3 tbsp vegetable or sunflower oil
1/4 small parsnip, finely peeled
1/2 small potato, finely peeled
1 tbsp light soy sauce
1 tbsp water
coriander seeds, coarsely ground
1. In a large saucepan, set over a medium-high heat, melt 1/2 butter (heat 1/2 oil). Add the onion and soften for 6 minutes.stirring occasionally. Add the garlic, 2/3 of the ginger, the chopped coriander stalks and 1/2 the ground coriander seeds. Cook for 2 minutes, stirring constantly - add a splash of water if catching.
2. Add the remaining butter, then the parsnip and potatoes. Saute for 5 minutes, then add the stock, stir to incorporate, and bring to a boil. Reduce heat to low, cover and simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.
3. Use a stick blender to whizz the soup until smooth, adding a little more hot water if needed. Add the miso and blend once more. Add few drops of lemon juice and season with sea salt to taste.
Prepare the topping
4. In a large frying pan, heat the oil. Add parsnip and potato peel, and fry until begins to colour and crisp., stirring constantly. Mix the soy sauce with water. Carefully drain the oil from the pan, then return the pan to the heat, add the remaining ginger, fry for 1 minute. Turn the heat off, add the soy sauce mixture and toss the peel trough it.
5. Divide the soup between bowls. Top with a spoonful of yogurt and the crispy peel, and serve with scatter the coriander leaves and reserved ground coriander seeds over.
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