Thursday, April 6, 2017

Parsnip Soup with Coriander and Parsley

This is a nice, light springtime soup that can be served as a starter or a full on meal with a chunk of your favorite bakery bread.  I added a touch of Turmeric to add extra color.

Parsnip Soup with Coriander and Parsley
Adapted Food Network Magazine recipe, Alex G.

2            tablespoons unsalted vegan butter
1            onion, thinly sliced
1            teaspoon coriander seeds
1            cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6            medium parsnips, peeled and cut into 1” pieces
2            medium carrots, peeled and cut into 1” pieces
2            cloves garlic, minced
1/2         cup orange juice
1            tablespoon molasses
1            cup vegan milk (replaces cream in original recipe- can use soy creamer )
1            tablespoon grated peeled fresh ginger
olive oil for drizzling

Heat a large pot over medium heat and add the vegan 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, 5-8 minutes.

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, 25-30 minutes.

Stir in the vegan 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 the olive oil

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