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
- 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.