Our trick for turning sweet earthy parsnips into a deliciously creamy soup is to add aromatic ingredients that complement and contrast the soup like jalapeño ginger and coriander.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Channel 4 Food | 2019-10-19 08:00:00 |  65,913 Views |
Spicy Parsnip Soup | Jamie's Meat Free Meals
Serious Mealtimes / Daniel Gritzer
Parsnips are probably my favorite root vegetable. Their sweet earthy flavor is simply irresistible. But like most things even great delicious things they can be a little one-dimensional on their own. That’s especially true for soup where boiling and simmering don’t necessarily offer the same level of flavor transformation as say roasting. (Sure you can roast your main soup ingredient first but you’ll lose some of that pure clean flavor.)
The key to overcoming this is to layer complementary and contrasting flavors. Like most creamy vegetable soups I start with a basic method of sautéing aromatics in butter or oil. For this soup I used a combination of onion leek celery and garlic. If I had left it at that I would have ended up with a very simple but potentially boring soup.
