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Parsnip Soup Recipe

Parsnip soup is a common dish in Czechoslovakia where is is often cooked using sauerkraut, carrots, parsnips, onions and potatoes. It varies from place to place which ingredients are used.

Chefs parsnip soup recipe is not traditionally Czech but it is a vegan parsnip soup recipe.

This soup is white, creamy and really tasty.

In Chefs my parsnip soup recipe parsnips and white cabbage are used with a hint of zucchini all of which have a great natural sweetness once cooked.

For extra creaminess Chef added some vegan butter and soya yogurt at the end of cooking, soya yogurt is very low in fat and the fat it does contain is healthy.

With or without the added yogurt and butter this parsnip soup recipe is a winner.

Chef uses a pressure cooker to cook t shis parsnip soup but you can boil and simmer the vegetables in a pan instead .

Chef also garnished this soup with some peeled and lightly fried parsnips.

Ingredients for Parsnip Soup Recipe

2 Medium Potatoes (big chunks)
3 large Parsnips (big chunks)
1/2 medium Zucchini (peeled, chunks)
1/4 White Cabbage (shredded or chopped coarsely)
Pinch mild curry powder
2 Shallots (chopped)
Pinch dried chives
1 small Garlic clove (minced)
Water

3 tsp Soya Yogurt
Salt to season
1/2 tsp Cider vinegar
1 tsp Agave syrup

Would you like a taste of this creamy soup ?

How to make a healthy Parsnip Soup

Lightly fry the shallots for 2 minutes in a little oil on a medium heat.

Add garlic, curry powder and chives, stir well and cook for another minute.

Take pan off the heat.

Place the parsnips, cabbage, potatoes and zucchini into the pan.

Pour some water into the pan - you want to just be able to see the water barely coming through the vegetables. ( when you cook vegetables they turn into water so you do not need to cover them in water).

Bring to full pressure then turn pan to the lowest heat and cook for 15 minutes.

If you are not using a pressure cooker then bring pan to the boil and simmer until all vegetables are cooked and soft.

Whilst the parsnip soup is cooking take a small frying pan and heat up some oil. Cook shavings of parsnips until they start to turn golden, immediately remove the golden parsnips and lightly wrap in tissue paper until the soup is ready.

After 15 minutes place the pressure cooker under the cold water tap and release the pressure.

Leave the vegetable for a few minutes.

Scoop out a few potatoes and a few parsnip chunks and place in a small dish.

Drain the water from the soup and keep water to the side. Pour all of the cooked vegetables into a blender and blend at full power.

Gradually keep adding the soup water until it reaches the consistency that you desire.

Alternatively you can use a ladle with holes to scoop the vegetables out of the pan then keep adding the water from the pan.

Keep tasting and add enough salt to season.

Once the soup mixed perfectly you can optionally add 1 teaspoon of butter and 2-3 teaspoons of yogurt and a teaspoon of agave syrup for sweetness.

If not the soup is very tasty without these extra ingredients.

Blend again until smooth.

Take the chunks of cooked potato and parsnips and carefully cut into little chunks - stir through the soup.

You can garnish the soup with these chunks if desired.

Place on the golden parsnips and serve.

Enjoy Chef Jeenas tasty Vegan Parsnip Soup Recipe.

My parsnip soup provides an excellent source of vitamin C & E folic acid, pantothenic acid, copper, and manganese, niacin, thiamine, magnesium, and potassium, vitamins B6. So as you can see, not only is my soup healthy for you, but the taste is out of this world.

Try cooking this healthy dish today you will love it !

For more of Chefs healthy vegan recipes see: vegan recipes page

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Chunky Mediterranean Vegetable Soup Recipe....(Fat Free)

7:43 AM | Labels: fat free recipes, vegetable soup recipe, vegetarian recipe

Here is another one of my winter warmer recipes "Chunky Mediterranean Vegetable Soup".

There is no need for any pre-made stock or flavourings in this recipe it is also completely Fat Free!

This soup is very tasty, the chunky vegetables fill you up and the soup juice is packed with all those lovely Mediterranean flavours.

Go ahead and give Jeena's Chunky Mediterranean Soup a try as I am sure you will love it just as much as we did.

Ingredients
1/4 Medium Eggplant/Bringal (chopped chunks)
2 Small Zucchinis/Courgettes (chopped chunks)
3 Medium Tomatoes (diced small)
1 Medium Onion (diced small)
Handful Fine Green Beans (chopped chunks)
3 Small Celery Sticks (chopped chunks)
3 Medium Carrots (sliced into rounds)
Large Pinch Dried Parsley
Salt and Pepper
Water

Getting Started....

First place your onions and tomatoes into a large pan with a little water and boil on 5 minutes.

Now add all your hard vegetables - celery, carrots and green beans. Add more water to your pan, you need just enough to cover your vegetables (if you press the vegetables down with the back of a spoon you will see there is enough water).

Bring to the boil and then simmer with a lid on for 15 minutes.

Now after 15 minutes simmering add salt and a pinch of pepper to taste and a large pinch of dried parsley. Stir well.

then add your chopped zucchini/courgettes and egg plant/bringal. It will look like you need to add more water but you should not have too.

The vegetables you are adding here turn into water once they start to cook. Stir well again and bring to the boil with a lid on, simmer for 10 minutes.