How to make Spiced parsnip bisque

How to prepare Spiced parsnip bisque

A vegan parsnip soup that will give you a high level of comfort ultimately on a very cold day
Spiced parsnip bisque recipe

The whole family members will eventually love this nice spiced parsnip soup, which is perfectly warming for winter months. Coconut milk usually gives a silky-smooth texture to the bisque, which has a decadent taste when being combined with sweet roasted parsnips and a mild spices.

Tip: Garam masala is a spice blend that often contains cumin, cinnamon, curry leaves, coriander seed, cardamom and cloves. Add to homemade curries and samosas for instant flavour. You’ll find it in the spice aisle at the supermarket.

INGREDIENTS FOR SPICED PARSNIP BISQUE

500g (1lb 2oz) parsnips, peeled and roughly chopped
1 onion, quartered
2 tbsp sunflower oil
1 tsp garam masala
400ml (14fl oz) canned coconut milk
500ml (18fl oz) hot vegetable stock
generous pinch of sea salt and black pepper

METHOD OF PREPARING SPICED PARSNIP BISQUE

Step 1

Preheat the oven to 200°C/400°F/gas mark 6.

Step 2

Place the parsnips and onion in a roasting tin and drizzle with the oil. Roast in the oven for 30 minutes until golden and softened.

Step 3

Remove the roasted parsnips and onion from the oven, and spoon into a high-powered jug blender (or into a large pan if you are using a hand blender). Add the garam masala, then pour in the coconut milk and hot vegetable stock. Blitz until completely smooth. Season to taste with sea salt and black pepper.

Step 4

Ladle into warmed bowls and serve hot, sprinkled with a little extra garam masala and black pepper, if you like.

Along with vitamin C, parsnips are rich in potassium, a mineral that helps your heart function, balances your blood pressure, and lowers your risk for kidney stones. One serving of parsnips provides about 10 percent of your DRI of potassium.
Parsnips are rich in fiber and low in carbs. A one-cup serving of cook parsnip contains 20 grams of carbohydrates and 6 grams of fiber. Parsnips have a moderate glycemic index and do not raise blood sugar quickly. People with diabetes can enjoy up to a cup of cooked and plain parsnips in one meal.
Have you tried parsnips? Popular around the world, parsnips are undeservedly overlooked in the mainstream American diet. That’s simply not fair, because parsnips are loaded with vitamins, packed with subtle flavors, and are a healthy alternative to potatoes for those limiting their carbohydrate macros.
Low in calories yet rich in fiber, parsnips make an excellent addition to a healthy weight loss diet. Fiber passes slowly through your digestive tract, helping to keep you feeling fuller for longer which may reduce your appetite and food intake.
Peeling isn’t really necessary for many fruits and veggies, and in fact, can contribute to the food waste problem, adding to landfills and compost bins. In our opinion, mini/young parsnips don’t need peeling, unless you really don’t want to scrub them, depending on the recipe you’re going for.
If you plan to serve parsnips whole and don’t want to cut them on the bias, they’re much more pleasant to eat if you remove the tough, chewy cores before cooking. HARD CORE: Tough parsnip cores should be removed before roasting but aren’t noticeable in pureed applications.
However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier
and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.
Don’t sweat root vegetables – particularly carrots and parsnip if you don’t want intense sweetness in your recipe. Once this does happen, you can tone down the sweetness by adding spices like cumin, nutmeg or lemon juice.
Young, small parsnips don’t really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
Root vegetables such as carrots and parsnips are known to have anti-inflammatory properties. These anti-inflammatory properties make them an excellent source to fight serious diseases caused by inflammation in the body such as cancer.
Vegetables: Leafy greens, tomatoes, squash, zucchini, peppers, potatoes, sweet potatoes, eggplant, green beans, cucumbers and root vegetables (carrots, turnips and parsnips) are all good options for people with IBS.
It’s not necessary to parboil parsnips prior to baking or roasting. However, the parboiling process softens the parsnips some so they’re less chewy. Parboiling only takes a few minutes, and it’s a good way to jump-start the cooking process for root vegetables that may take long time to cook otherwise.
Yes, parsnips are perfectly safe to eat raw! This may go without saying for some of you, but I don’t blame you at all if you were wondering. Raw parsnips are sweet and nutty, with very subtle hints of licorice. Personally, I love their flavor!
Parsnips contain many positive health benefits. The high fiber content of parsnips may help maintain regularity and reduce blood cholesterol levels. Parsnips also provide potassium and vitamin C and B6/Folate. They also boast anti-inflammatory properties and anti-fungal properties as well.
A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don’t taste like carrots. They’re sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.
Or: Overcoming a Bitter Root with Complexity (and a bit of wine). The principle preparation of the root is the same, here. Sautee the parsnips in onions, garlic, and butter to bring out their earthy aromas, then do a white wine reduction to sweeten and cook them through.
Be careful not to overcook parsnips as their flavor is sweetest when just tender. Note: Peeled and trimmed parsnips will turn dark when exposed to the air so cook them immediately or keep them in water with a little bit of lemon juice until ready to cook.
Turning your parsnips halfway through cooking will ensure an even golden colour all over. Make sure that your parsnips don’t overlap each other during the cooking process, as this will steam them, rather than roast them, resulting in a soggy parsnip!
Before roasting, toss blanched parsnips in some flour and finely grated Parmesan, then roast in the oven until crisp and golden – this will add an extra crunch, and give them a real flavour boost.
To thicken the soup, I use parsnips, which add creaminess with much fewer carbs. I also love the slightly floral and herbal notes of the parsnips; they contrast beautifully with the earthy mushrooms.

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