Spiced Parsnip Soup (v)

Parsnip Soup

Sometimes I forget how tasty parsnips are. They are so tasty that I was worried I was going to eat them all while they were steaming…

Luckily I didn’t (I did eat a few pieces) and this soup turned out great. I’m learning that the secret to a good soup is to keep it simple and focus on one or two vegetables, often you can think it’s better to max out on nutrients and put a bit of everything in there, or you worry you don’t have enough flavour but you just need to have faith that one or two is enough. Simple is delicious.

Also I learned a new Vitamix trick, I like my soups chunky, with varying degrees of chunkyness, and I know that if you whack the whole mixture into the Vitamix and throw it on high you’ll have a very smooth soup (and admittedly for some soups that works really well) but it’s fairly commonplace to transfer some if not most of the mix in, blend and then return it for some thick and some blended. This time I did that TWICE (see instructions) by making some of the soup smooth, transferring it back to the pot and then putting a second load in the Vitamix and pulsing, the results were great and I had three different thicknesses in there.

[Serves 2]

Ingredients:

  • 2 Parsnips, peeled and chopped into chunks (Around 180g)
  • 1 Shallot, chopped
  • 1 Garlic Clove, minced
  • 100g Cannellini Beans (soaked)
  • 1/2 Tbsp Fenugreek
  • 1 tsp Cumin
  • 500ml Vegetable Stock
  • 2 Tbsp Nutritional Yeast (or “Cheese” of your choice)
  • Optional: Fresh Rosemary

Steam the chunks of parsnip until soft (probably around 15-20 minutes), putting some sprigs of rosemary in there as well brings out a really nice flavour.

Roast the Cumin and Fenugreek in a frying pan for 2 minutes (tasty smell!) and then added the garlic and shallot and cover them in the spices for around 5 minutes.

In a saucepan add all the ingredients to the vegetable stock and cook for around 5-10 minutes. Here comes the Vitamix trick (can be done in any blender) transfer 3/4 mixture into Vitamix (try and leave some chunkiness especially the beans because they’re always nice whole in a soup), blend this on high until smooth, transfer back to the saucepan and stir. Optional (advised) extra: place a second load into the Vitamix (maybe half) and give it some quick pulses to loosen it up then put it back in for a super variety of thickness.

Serve, and always do enjoy.

Gina

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One thought on “Spiced Parsnip Soup (v)

  1. This sounds really good. I can’t wait to get my vitamix so I can try this!! I will definitely sub goat cheese for the nutritional yeast…I’m not even sure what that is.

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