Parsnip Soup

Photos, Recipes, Vegetarian

PARSNIPS1
Parsnips2

I’m an anomaly among Winnipeggers – I love winter. And now that it’s started snowing (regardless how superficially) my little icy heart has started jumping for joy!

Every year around this time I begin giddily preparing for the cold months ahead. First, I do a major clean sweep – my allergies don’t like hibernating with dust bunnies. Second, my urge to knit is reinvigorated and I continue working on the scarf I started two years ago. And third, I make soup, pot upon pot of warm, hearty soup.

This soup recipe is the first of the season, and one of the first times I’ve made a pureed soup (only because I previously lacked a blender). I’ve never really known what to do with parsnips, other than mash them and soup them, so I decided on the latter.

I got the recipe from here and I was surprised how simple and delicious it was. I decided to add a little ginger to make things interesting and I garnished it with pumpkin seeds and hot sauce – that combo with clear you up and warm you up at the same time!

Parsnip & Potato Soup

Ingredients

  • 2 tbs Butter
  • 1 tbs Olive Oil
  • 2 whole Parsnips, 2 should be about 1.5 lbs, peeled and chopped
  • 2 whole Potatoes, peeled and chopped
  • 2 whole Carrots, cleaned and chopped
  • 1 whole Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 2 tbs chopped Fresh Basil, or 1 tbs Dried Basil
  • 1 whole Bay Leaf
  • 3-½ cups Vegetable Broth, or enough to cover the vegetables
  • 1 tsp Fresh Ginger, minced
  • ½ cups Heavy Cream or Milk
  • Salt to taste
  • Freshly ground Black Pepper, to taste

Directions

  1. Melt the butter in a large heavy pot over medium heat then pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf. Cook for 10 minutes, stirring occasionally. Stir in the vegetable broth.
  2. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender. Discard bay leaf.
  3. Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. If you do use a standard blender, this should be done in several batches. Make sure to leave space in the blender and crack the top opening, to allow some steam to escape as you blend.
  4. Return soup to pot and add heavy cream or milk; stir to combine. Add salt and pepper to taste. Serve warm.
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Soup Du Semaine

Photos, Recipes, Vegetarian

P1010328 Peeled Real Kale Oil

Bowl

I’m sorry to say that this will be the last soup of the week post for a while. For one, I’m having a hard time finding creative soup recipes every week, and honestly I’m getting really sick of eating soup all the time! But that doesn’t mean I’m quitting cooking all together. In fact I’m hoping to try some fun new recipes in the next few weeks and test them out on friends and family at several Christmas potlucks. I know your mouths are watering in anticipation, but alas today is just soup.

This hot pot came to be thanks to me having too much kale, too many sweet potatoes and an untouched bag of green lentils in my kitchen. The next step was finding a recipe that accommodated all of these ingredients, and even thought there are recipes out there for damn near every kind of soup ever made with every combination of ingredients I ended up altering two recipes to get the desired effect. I really liked the way this soup turned out, it’s really hearty and is great for dipping bread.

Rustic Green Lentil Soup with Kale and Sweet Potato

Adapted from here & here.

2 cups kale, finely chopped leafy bits (tear away center stalk before you start chopping)
1 14 oz. can diced tomatoes
1 med onion, diced
2 cloves garlic, minced
2 small sweet potatoes, diced
2 stalks celery, chopped
2 carrots, chopped
2 cups green lentils
6 cups water (for the lentils)
6 cups vegetable broth
1/2 tsp cumin
1/8 tsp cayenne pepper
1/2 tsp paprika
Pinch of cinnamon
Sea salt and pepper to taste
2 tbs olive oil

1) Bring 6 cups of water to a steady boil and add 2 cups of lentils. Lower temperature and boil for 25 minutes or until lentils are tender (mine where cooked by 15 minutes so keep an eye on your lentils).

2) While the lentils are boiling, get another saucepan for the soup (it will need to hold about 6 cups of liquid, and add olive oil, onions and garlic, saute for a few minutes on medium heat.

3) Add the diced sweet potato, celery and carrot and sauté until tender.

4) Drain the lentils from the water and then add them to the onions, along with the tomatoes, and Kale.

5) Season with salt, cumin, cinnamon, cayenne pepper, paprika, and anything else you would like.

6) Add 2 cups of water to the soup mixture, and bring it all to a medium simmer. Let it simmer for about 10 minutes. You may want more water depending on how much water the roasted tomatoes contributed to the mix.

7) Top with some plain greek yogurt and enjoy!

Soup du Semaine

Recipes, Vegetarian

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This week I made a big pot of mushroom soup, an absolute favourite of mine. I often feel guilty for eating creamy mushroom soup out of a can because of all the added salt and heavy cream. This recipe relinquishes all that guilt because it’s free of cream and thickened with flour instead, the addition of potatoes also makes this soup relatively hearty. Another bonus? It’s super simple and quick to whip up! I wrote down this recipe a few years ago and unfortunately haven’t been able to find the original source since.

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Cream Free Mushroom Soup 

1 Tbsp butter
1 white onion, diced
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp S & P
4 cups mushrooms (I used a mix of white and brown cremini mushrooms)
1 potato
1/4 cup all-purpose flour
4 cups vegetable stock
1/4 cup sour cream
1 green onion

1. Melt butter in a saucepan over medium heat and cook garlic, onion, thyme, s & p until veggies are softened and herbs are aromatic, about 5 minutes.

2. Add mushrooms and potato and cook until mushrooms begin to sweat and the potato is softened, about 10 minutes.

3. Stir in flour and cook for 1 minute. Stir in stock and bring to a boil, reduce heat and simmer until the soup is thickened, about 10 minutes.

4. Serve with a dollop of sour cream and green onions.

Enjoy!