Parsnip Soup with Coriander and Parsley
- Level: Easy
- Yield: 4 to 6 servings
- Total: 1 hr
- Active: 30 min
Ingredients
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
Directions
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
- Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
- Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
- Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.