After two sweet posts, I bring you a savory recipe that is not only wintery and delicious but is fairly easy to make and healthier. I know the word sweet in a soup recipe sounds a bit odd but that’s what makes this soup special. The subtle sweetness of parsnips and pears, in combination with peppery ginger root, and a garnish of sweet and sour raisin gastrique gives this soup a nice contrasting flavor.
Closely related to carrots, parsnips are cream colored root vegetable. They have a distinct sweet flavor with a spicy bite. Their texture after cooking look like that of a mashed potato because my husband’s first reaction to this soup was, “What….? Did you make potato soup?” If you have been reading my blog for a while , you would have noticed I rarely use potatoes in my cooking because my husband and daughter are not fond of potatoes.
I really wanted them to love this creamy, velvety parsnip soup so I added a nice spicy kick. It is not that spicy where you feel that your mouth is on fire but it definitely brings the heat of ginger, black peppercorn and red chili powder in a gentle way.
I served the soup with stuffed chicken cutlets on side which I was eyeing to make since I saw it on Amelia’s blog. I had some leftover salad, which I thought to use for stuffing. I horizontally sliced the butterfly chicken breast in two, stuffed with salad, then dipped in gluten free flour before frying. Amelia stuffed chicken were breaded and stuffed with bean sprouts. You can check her recipe here . I wish I would have done the same to make them more crispy but I had no gluten free bread crumbs. However, there were no complaints from my daughter and husband. They were quite pleased with the meal and agreed that the parsnip soup would not have tasted better without raisin gastrique and chicken cutlets on side.
Quick notes:
- Customize this soup to match your taste but I would suggest you to add bay leaf and black peppercorn to give a bit of sharpness. Apple cider vinegar can also be added for a slight sour flavor.
- While pureeing hot parsnips in a blender, take care that you fill it less than half way and cover with dry tea towel before blending at low speed.
- Pass the puree through a sieve for a fine smooth texture ( mine was done in a vitamix so straining was not required).
SWEET AND SPICY PARSNIP SOUP
adapted from: Globe and mail
Serves: 5
Ingredients for parsnip soup:
- 900 g parsnips, chopped
- 1-2 celery stick (3/4 cup chopped)
- 1 onion, chopped (about 1 cup)
- 2 pears, diced
- 2 l (+) water
- 2 bay leaves
- 2″ piece of ginger (heaped 1 tbsp, chopped)
- 1 tsp black peppercorns
- 1.5 tbsp each of butter and olive oil
- salt to taste
Ingredients for raisin gastrique:
- 1/2 cup white sugar
- 1/2 cup apple cider vinegar
- 1/2 cup raisins
- 1 tbsp minced ginger
- 1/2 tsp red chili powder
- 1 tsp salt
Method:
- In a large pot, heat oil and butter over medium heat, add bay leaves, onion, ginger and celery. Cook until soft and fragrant.
- Add chopped parsnip and diced pears, continue to sweat gently over medium heat until parsnips and pears have started to soften. Stir frequently to prevent browning.
- Add the water, black peppercorns and increase heat, stirring occasionally until the liquid reaches a boil.
- Reduce heat , cover and simmer until parsnips are very tender for about 20 -30 minutes.
- Remove from heat, discard bay leaves and puree in a blender or with an immersion stick blender.
- Return to a clean pot, adjust thickness as desired with water. Heat to a boiling point and season to taste with salt.
- Serve hot with raisin gastrique.
Method to make raisin gastrique:
- In a small pot, heat sugar and vinegar over medium heat until sugar is melted and liquid is beginning to simmer gently.
- Add raisins, ginger, salt and red chili powder. simmer for 5 minutes, until raisins are soft and plump.
- Remove from heat and cool to room temperature.
- Drizzle a tablespoon into each bowl of hot soup and serve immediately. Enjoy with chicken cutlets on side.
Blackswan
Am I the first to arrive today? I came immediately the moment your post came into my email. How cool! I can’t believe there’re people who hate potatoes. My entire family adores potato dishes & I make them often. I can smell your parsnip soup from here, my dear!
Balvinder
My husband and daughter do not like potatoes in home cooked food, but they can survive with french fries if they don’t get anything.
Blackswan
Hey dear, thks for leaving your comment in my blog. Just wanna inform u that your profile pix didn’t show up as usual.
Balvinder, you may like to join my latest Giveaway @ Surprise Gift Inside November BellaBox + Int’l Giveaway!
Divya Prakash
It is a cold n dull day here.. I could have a bowl full of this now..
Helene Dsouza I Masala Herb
If your family loves it that means it was a great taste combination. I myself I must say I am intrigued by the parsnip, pears and ginger here, but my conclusion is that they should fit well together. Seriously your husband and daughter are potato haters? Can’t believe lol
Balvinder
Helene, ginger taste very good in this soup,you would have noticed that I used about a tbsp of it in raisin gastrique. Oh yes, they are serious potato haters, you know how much Indians love aloo tikki and aloo paratha I make these only when someone comes to my house.
yummychunklet
I like the sound of this parsnip soup!
Ansh | Spiceroots
Oh delicious soup for the winter! Sweet spicy and warm. So comforting.
Cucina49
This soup is flat-out gorgeous! David and I have really grown to love parsnips and have some coming in this week’s veggie box. Great idea!
Balvinder
Do try this complete recipe,I am sure you both will love it.
Liz
Gosh, your soup sounds wonderful…and the garnish makes it restaurant worthy! Your chicken is beautiful, too…great meal!
Choc Chip Uru
Even though Australia is almost in summer the whether doesn’t agree therefore I really want to try this delicious soup 🙂
Cheers
Choc Chip Uru
anne
Bal , Potato haters ?! Shame ! lol This parsnip soup looks really appetizing ! Love the spicy sweet flavor …..
Asmita
Parsnip soup looks so inviting!
Alida
Lovely! This is definitely healthy and very tasty indeed. Parsnips go just so well in soups.
Swathi
Looks delicious and easy to put together. Yes I am missing your posts. Congrats on your new domain. Blog looks really nice.
My hubby too like potato only when they are with others not alone.
Amelia
Hi Balvinder, sorry I’m late cos I was out of town to attend my niece wedding.
Thanks for the shout out. Your chicken cutlet look very good even thou you didn’t follow my recipe to the dot. You rolled it very neat and tidy. Love your comfort soup, excellent pairing. The raisin gastrique look interesting,something new to me. Will try your soup recipe when I next make this cutlet.
Love your new site, excellent work. Have a nice weekend, regards. With hugs to you.
Balvinder
Hey thanks Amelia, the stuffed chicken cutlets was a great idea and next time I am going to do exactly as you did.
kitchen queen
Love your soup dish.
Nava Krishnan
Gorgeous soup and my other half wil love it very much. We are big eaters of potatoes and can’t give it up no matter how much we try. I have never made such a soup but its there on my list for the next round of dinner.
Ambreen
Parsnip soup sounds wonderful! And the stuffed chicken cutlets looks so delicious!
Parsley Sage
Oooooh! This sounds heavenly! I’m a big fan of parsnips in any form 🙂 The ginger mash up sounds lovely
Balvinder
I have tried parsnip in cakes but tried first time in soup and it was lovely.
Jenn and Seth
your parsnip soup sounds so delicious, and perfect for a chilly day!
Soni
I just love the sound of this soup!I love parsnips and this soup sounds so different and the addition of pears make it very interesting!!Would love to try it for sure 🙂
Balvinder
Do let me know when you try.
lisaiscooking
I agree that parsnips have a flavor all their own. Adding a little spiciness to the soup sounds great!
Marina@Picnic at Marina
Hi Balvinder, thanks for visiting my blog and letting me know where you are now. I’ve lost some blogs when they moved from one platform to another.
Your soup is so warming, and I love the idea of bay leaf and peppers, one of my favorite spices! Those chicken rolls looks lovely too… 🙂
Kitchen Belleicious
i love pairing sweet and spicy together. in this house its the ultimate combination! How lovely it is in a soup though. It looks amazing
Vicki Bensinger
This sounds velvety and delicious. I’ve never made parsnip soup but enjoy them on their own. Saving this recipe to try later.
Jennifer Eloff
Yum!! So unusual too.
Tessa@The Domestic Diva
I can’t wait to try this…I have a small parsnip leftover i was wondering what to do with…lunch tomorrow! Featuring his recipe on AFW this week…
Honey Jones
Made this soup last night with the following modifications: Used canned pears and saved the natural syrup for the “gastrique”. I simmered the syrup down and added a shake of tumeric and two shakes of chili powder – it turned the syrup a beautiful yellow and the chili powder dotted the clear candy. I just had a cup of the soup for lunch; can I tell you that it is better the second day? Magnificently hearty, with a ginger floral sweet taste. This recipe is a winner!
Balvinder
Awesome! I like your idea of using canned pears and its juice to make gastrique. I know I had left over from what I made and it was heavenly. Thanks for the feedback!
shubha
I have never cooked parsnips but looking at this soup, I must say I am tempted to try soon:)