Parsnip Soup with Coriander and Parsley

By /
  5.0 – 2 reviews  • Easter
“Parsnips have a grassy flavor that makes me think of Easter,” says Alex.
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 4 to 6 servings

Ingredients

  1. 2 tablespoons unsalted butter
  2. 1 onion, thinly sliced
  3. 1 teaspoon coriander seeds
  4. 1 cup fresh parsley, leaves chopped and tender stems reserved
  5. Kosher salt
  6. 6 medium parsnips, peeled and cut into 1-inch pieces
  7. 2 medium carrots, peeled and cut into 1-inch pieces
  8. 2 cloves garlic, minced
  9. 1/2 cup fresh orange juice
  10. 1 tablespoon molasses
  11. 1/2 cup heavy cream
  12. 1/2 cup whole milk
  13. 1 tablespoon grated peeled fresh ginger
  14. Extra-virgin olive oil, for drizzling
  15. 2 tablespoons unsalted butter
  16. 1 onion, thinly sliced
  17. 1 teaspoon coriander seeds
  18. 1 cup fresh parsley, leaves chopped and tender stems reserved
  19. Kosher salt
  20. 6 medium parsnips, peeled and cut into 1-inch pieces
  21. 2 medium carrots, peeled and cut into 1-inch pieces
  22. 2 cloves garlic, minced
  23. 1/2 cup fresh orange juice
  24. 1 tablespoon molasses
  25. 1/2 cup heavy cream
  26. 1/2 cup whole milk
  27. 1 tablespoon grated peeled fresh ginger
  28. Extra-virgin olive oil, for drizzling
  29. 2 tablespoons unsalted butter
  30. 1 onion, thinly sliced
  31. 1 teaspoon coriander seeds
  32. 1 cup fresh parsley, leaves chopped and tender stems reserved
  33. Kosher salt
  34. 6 medium parsnips, peeled and cut into 1-inch pieces
  35. 2 medium carrots, peeled and cut into 1-inch pieces
  36. 2 cloves garlic, minced
  37. 1/2 cup fresh orange juice
  38. 1 tablespoon molasses
  39. 1/2 cup heavy cream
  40. 1/2 cup whole milk
  41. 1 tablespoon grated peeled fresh ginger
  42. Extra-virgin olive oil, for drizzling
  43. 2 tablespoons unsalted butter
  44. 1 onion, thinly sliced
  45. 1 teaspoon coriander seeds
  46. 1 cup fresh parsley, leaves chopped and tender stems reserved
  47. Kosher salt
  48. 6 medium parsnips, peeled and cut into 1-inch pieces
  49. 2 medium carrots, peeled and cut into 1-inch pieces
  50. 2 cloves garlic, minced
  51. 1/2 cup fresh orange juice
  52. 1 tablespoon molasses
  53. 1/2 cup heavy cream
  54. 1/2 cup whole milk
  55. 1 tablespoon grated peeled fresh ginger
  56. Extra-virgin olive oil, for drizzling

Instructions

  1. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  2. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  3. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
  4. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  5. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  6. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
  7. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  8. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  9. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
  10. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  11. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  12. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.

Reviews

Margaret Garcia
Delicious. I expected it to be on the heavy side, but it was surprisingly light. The parsnip really shines through. Definitely going to make again.

 

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