Parsnip Soup With Coriander And Cream
This creamy Parsnip Soup with Coriander and Cream is smooth, lightly sweet, and perfectly spiced. Simple to make and ideal for cozy winter lunches or dinners.
Ingredients
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 1½ pounds parsnips peeled and cut into small pieces
- 1 teaspoon ground coriander ground
- 1 teaspoon ground cumin ground
- ½ teaspoon ground turmeric ground
- ¼ teaspoon chili powder ground
- 5 cups vegetable stock
- salt and pepper at taste
- ¾ cup milk
- ⅔ ml heavy cream
- Greek yogurt garnish
- fresh coriander garnish
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt butter and oil in a large pot over low heat.1 tablespoon vegetable oil, 2 tablespoons butter
- Add onion and diced parsnip. Fry for 5 minutes without browning.1 onion, 1½ pounds parsnips
- Add coriander, cumin, turmeric, and chili powder. Stir for 2 minutes until fragrant.1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ¼ teaspoon chili powder
- Pour in vegetable stock. Bring to a boil, then reduce heat and simmer for 30 minutes until parsnips are tender.5 cups vegetable stock
- Puree the soup with a hand blender or in batches in a blender until smooth.
- Stir in milk and cream. Season with salt and pepper. Warm gently (do not boil).salt and pepper, ¾ cup milk, ⅔ ml heavy cream
- Ladle into bowls and top with a spoonful of yogurt and coriander leaves.Greek yogurt, fresh coriander
NOTES
1. What if I don’t like cilantro (coriander)? Use flat-leaf parsley or chives instead - the soup will still taste great.
2. Storage
- Fridge: Store up to 2 days in an airtight container.
- Freezer: Up to 2 months.
- Reheat: Warm slowly over medium heat while stirring. Do not let it boil.
Nutrition
Calories: 267kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 1276mg | Fiber: 9g | Sugar: 14g | Vitamin A: 936IU | Vitamin C: 31mg | Iron: 2mg
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