Tag Archives: parsnips

Roasted Garlic and Parsnip Soup

I admit I was relieved when my kids asked for soup last night for dinner.  After a day of work, I came home to over an hour’s worth of snow shoveling.  And, it wasn’t the light fluffy kind.  Clearly, we were all very much in the mood for something quick, warm and comforting.

Parsnips have been on my mind this past week.  (I get the oddest cravings sometimes).  Luckily, I had a few reserved from my Parsnip Salad that I made on the weekend.

So, I roasted up some parsnips and garlic for a soup and the girls set out to make some garlic toast and a mixed green salad.  This meal hit the spot on this winter wonderland kind of day.

parsnipsoup

I adapted this recipe from our LCBO’s (Liquor and Control Board of Ontario)  Food and Drink Magazine.  This is a gluten-free and vegan version of  Lucy Waverman’s  Curried Parsnip Soup .  I didn’t get to the apple compote.  I will blame it on all the snow.   I chose instead to garnish my bowl with a few thyme leaves. 😉

CURRIED PARSNIP AND ROASTED GARLIC SOUP

  • 4 or 5 parsnips, peeled and cut into chunks
  • olive oil
  • several cloves of garlic, skins on
  • 1 onion, chopped
  • 1 tablespoon ginger, chopped
  • pinch of curry paste (or more, if you wish!)
  • 1 apple, peeled and chopped
  • 5 cups vegan soup stock
  • 1/2 cup coconut milk (from the can – reserve the rest for a vegetable curry)
  • sea salt, to taste

Preheat oven to 350 degrees Fahrenheit.

Place parsnip chunks and garlic cloves with skin in a large bowl, drizzle lightly with olive oil and toss.   Place on a baking sheet and bake, stirring several times, until parsnips are browned but not fully cooked and garlic is soft.  Set aside.

Saute onion and ginger in a soup pot over medium heat for 2-3 minutes.  (Try sauteing onion and ginger in a couple of tablespoons of water to avoid adding more oil to your soup).  Add curry paste and stir together.

Once garlic cloves have cooled, use your fingers and squeeze cloves out of skins.  Add apples,  parsnips and roasted garlic to pot and cook another 2minutes or until flavours have combined.

Add vegan soup stock and bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until vegetables are soft.

Puree soup using an immersion blender.  Add coconut milk and simmer for 5 minutes, thinning with a little water if needed. Season with sea salt to taste.

This morning I went for a walk along the river.  Our little town looked so beautiful with the freshly fallen snow. (Still snowing, by the way).  Thought I’d share my photos……

Parsnip Salad with Japanese Dressing

parsnipsalad2

This past weekend, I found a beautiful bag of local, organic parsnips at my favourite store.  I realized then that it had been a long time since I made a dish using this ordinary looking winter vegetable.

Parsnips are often overlooked in stores as they get overshadowed by all the other colourful and vibrant  vegetables.  Don’t let their dull cream-coloured exterior fool you, though.  Parsnips do contain a generous amount of vitamins, minerals and fiber.  For this, Jamie Oliver refers to parsnips as the “humble little vegetable”.

Roasting parsnips with some olive oil and sea salt brings out their sweetness making them a kid-friendly dish for those very picky eaters!  I have taken this salad (recipe from my Green Door Restaurant Vegetarian Cookbook) to many functions and it has received some rave reviews.

Parsnip Salad with Japanese Dressing

  • parsnips, approx. 2 1/2 pounds, peeled and cut into chunks of approximately the same size

Parsnips turn dark when peeled and exposed to air for any length of time.  Once peeled and cut, immediately toss them with a tablespoon of olive oil.  Spread on a parchment paper lined baking sheet and sprinkle with sea salt.  Bake at 350 degrees, for roughly 30 minutes, or until tender.  Let cool.

Japanese Dressing

  • 1 tablespoon grated ginger
  • 1 tablespoon crushed garlic
  • 2 tablespoons tamari
  • 1/2 tablespoon dark sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin
  • the juice of one lemon

Mix well and pour over cooled roasted parsnips.

Garnish

  • arame seaweed* (soaked for 20 minutes and drained), sliced green onion, sliced or diced red pepper, and finely chopped parsley

*Arame seaweed is a good choice for introducing the palate to sea vegetables, as its taste is sweet and mild.   I would definitely recommend giving it a try – arame is high in iron, calcium and iodine.  Add it to your soups, salads or stews!