Today, I'll show you how to make a very quick and simple, yummy-licious winter soup. If you've never had parsnips before, this is a perfect introduction to them. Once you've had this soup, you'll want to make it again and again.
In my family, this is the most-requested soup. If we're ever unsure of what to have for lunch, there's a resounding request, "Ooh, can we have some parsnip soup?!" So, I'm sure you and your family will love this one.
This is a great soup for carb or mixed types, and can be tweaked to suit either type. If you're a mixed type, this soup is best as part of a meal, but for carb types, this can stand alone as a meal.
INGREDIENTS:
- Approximately 2 TBSP raw, organic butter (coconut oil may be used alternatively)
- 1 large onion, diced
- Approximately 2½ cups thin, young parsnips, peeled and diced into bite-sized chunks (larger parsnips are tougher and not as sweet)
- 2 rounded tsp curry powder (2 rounded tsp. will give a medium spice level)
- 1 rounded tsp cumin
- 1 quart stock (vegetable stock for carb types; chicken or beef stock for mixed types)
- Salt and black pepper to taste (I love using the Himalayan Salt)
- 1½ cups raw sour cream, homemade if possible
PREPARATION:
- Heat up butter in a medium-sized soup pot.
- Add in onions and stir until soft.
- Mix in parsnips and sauté a couple minutes, until they begin to soften.
- Stir in curry powder and cumin, and sauté for half a minute to marry spices with veggies and oil.
- Pour in stock of choice.
- Add salt and black pepper to taste, and stir well.
- Bring soup briefly to a boil, then turn down heat and simmer about 30 minutes.
- Remove pot from heat and let cool for 5 minutes.
- Add in sour cream and blend soup well, using immersion blender if available.
- Check and adjust seasonings (salt and black pepper).
- Serve.
What a gorgeous color this soup has, and the aroma is fabulous and will waft throughout your home. I know that you and your family will love this recipe.