When I noticed a whole bunch of parsnips on special for $1.00, I couldn’t just leave them on the shelf! So they came home along with all the other things I had tried to cram into my 2 shopping bags; I only took 2 as I wasn’t planning on buying much. I’m sure we all know how that generally turns out!

When I got home and opened the second fridge in the laundry to start putting things away, I noticed 1/2 a gigantic pumpkin still in there that needed using up. Parsnip Pumpkin Soup was the result! I had a bag of carrots, so one of them landed in the mix as well.

This is very, very tasty soup. I whipped it up in the thermomix and popped it into a container in the fridge for when we get home from boxing tonight. A super simple dinner for us – reheat and enjoy! I’ll probably make some 2 Minute Bread for us to have with it (toasted and dripping with butter ..mmm…)

I also made a bit extra for my son who lives aroud the corner. I sleep a little easier at night knowing he has nutritious food in his belly (and extra in his fridge!).

Try it and let me know what you think! 🙂

Please keep in mind that parsnips are quite high in carbs, so take this into account if you are keeping your carb intake quite low.

Ingredients:
  • 2 brown onions, peeled and halved
  • 2 garlic cloves
  • 50g butter
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. dried coriander leaves (optional)
  • 2 tsp. mild curry powder
  • 1 Tbsp. turmeric powder
  • 400g butternut pumpkin, peeled and chopped
  • 350g parsnip diced (peeled if older)
  • 450g chicken broth (or stock)
  • 450g water
  • 100-150g pure cream
  • Pink salt and freshly ground black pepper

 

Method:
  1. Chop onion and garlic on speed 6 for 4 seconds
  2. Add butter. Sauté at 100C on speed 2 for 2 mins
  3. Add cumin, turmeric, coriander and curry powder and cook at 100C on speed 2 for 2 mins.
  4. Add veggies and chop at speed 6 for 7 seconds.
  5. Add water and broth/stock and cook at 100C for 20 mins at speed 2.
  6. Separate mixture into 2 jugs (if jug is too full which mine was)
  7. Blend the first half of the mixture by gadually increasing the speed from 1-9 over about 90 seconds.
  8. Add cream, salt and pepper to season and cook for a further 5 mins on speed 3 at 90.
  9. Repeat with the second half.
  10. Serve immediately or store in an airtight container in fridge.
Options:
  • For dairy free, replace butter wth oil and cream with coconut cream
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