Spicy Parsnip Soup

| December 22, 2017 (Last Updated: January 20, 2021)

Earthy, hearty, and so much more…

In terms of flavor, parsnips are one heck of a root vegetable. They’re hearty, yes, and earthy too. But the underlying flavor is what makes them so delicious in soups. They have delicious cinnamon-like undertones, like the parsnip was spiced while growing in the earth. It’s why they make such a tasty cream soup – this has “feel good” written all over it.

Crushed red pepper provides some extra punch to this creamy parsnip soup, along with a little warmth from the curry powder as well. It’s not overwhelming – in fact the spices really complement the flavor of the parsnip perfectly.

spicy parsnip soup

Spicy Parsnip Soup

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 2 parsnips peeled and cubed
  • 1 yellow onion diced
  • 1 clove garlic minced
  • 3 cups water
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1 cube vegetable stock
  • 2 teaspoons curry powder
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper to taste
  • Croutons as garnish

Instructions
 

  • In a high-sided saucepan over medium heat, melt the butter then sauté the onion until translucent (approximately 4 to 5 minutes). 
  • Add the parsnips, minced garlic, and curry powder. Continue to cook, stirring occasionally, for approximately 4 minutes.
  • In a separate large soup pot, bring the water to a boil, then add the vegetable stock cube. Stir to dissolve the cube.
  • Add the water to the pan with the parsnips and simmer over medium heat for approximately 15 minutes or until the parsnips soften.
  • Pour the mix into the large soup pot, and using a handheld food processor, blend the soup until smooth.
  • Add the heavy cream, crushed red pepper, salt, and pepper (to taste) to the soup. Stir to combine. Plate and add croutons as garnish.

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