hey guys, this is Heather! Today we are going to make a creamy curried parsnip soup...
If you've been seeing parsnips into the shelves of your grocery store and you've
been wondering what to do with them - we're gonna make a delicious soup with them!
This is part of the September Fuel calendar, which if you haven't yet
downloaded you can get a free PDF at the link below this video, and then you can
follow along with the recipes and see exactly how we're gonna make them...
All good soups start with onion and either garlic or ginger - we're gonna do all 3!
Put a small amount of olive oil or water or vegetable broth in the bottom
of a soup pot and then I'm going to start with the onion... Turn that on to high
and we're just gonna brown these a little bit before we start with the
soup process
Minced garlic... and some minced ginger... and then just tossed this all to combine it
and then turn the heat down because we're gonna peel and chop our parsnips next
Nothing like having garlic on the stove to make you peel and chop efficiently!
So in go our parsnips - you want three or four big ones, or five or six medium ones
add a little bit more water...
and then we're gonna add three to four cups vegetable broth or you can do
water and a little bit of sea salt or vegetable broth cube or herbamare
Then we're gonna leave that to simmer - with the lid on...
Once the parsnips are softened, so you can poke them with a knife...
They feel soft... then we're gonna finish this off! So we can turn the heat off
save some energy... and then we're gonna do a tablespoon of curry powder - I like to
use mild. And a tablespoon of nutritional yeast... To make it nice and creamy, and
offset if you use spicy curry powder, we're gonna put half a cup of canned
coconut milk in there... YUM! Another option might be a tablespoon of almond butter
or something like that... And then we're just gonna puree this. I am going to use
my immersion blender, great for pureeing soups because you can just leave it in
the pot - minimize dish usage...
and top it with some chopped chives or green onion
Mmmm! Really nice! Do you know I haven't had a pureed parsnip soup before... I quite like it!
I like the slight... what's that flavor that parsnips have... it's not like tangy...
it's... um... I can't think of the word for it, but it's got just a little bit
of parsnip kind of flavor, but super savory, super flavorful from the curry
spices. And you could add more various curry spices if you want - so you could add
more turmeric, you could add more cumin, you could roast them if you like...
however you want to do it! I think another interesting thing to try
would be to add some white beans in here before you puree, if you want to give
it a protein boost and make it a meal unto its own! But I think this would be
lovely served with a nice balsamic-dressed salad, or some toasted pita chips, or
something like that...
So, I hope you enjoy it! Make sure you download the September
calendar and enjoy this recipe plus all the others on the menu for this month
one per day of vegan goodness
Thank you so much for watching guys!
Be sure to subscribe for new videos every week
I'll see you then... bye! xo h