Waste not, want not Parsnip Soup
Waste not, want not Parsnip Soup

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, waste not, want not parsnip soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Waste not, want not Parsnip Soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Waste not, want not Parsnip Soup is something that I have loved my entire life. They are fine and they look fantastic.

Great recipe for Waste not, want not Parsnip Soup. I'm happy to pay for good ingredients but hate wasting food, so I make a lot of soups from leftovers. This soup uses "uncooked leftovers", i.e. veg that weren't needed for Christmas dinner.

To begin with this particular recipe, we have to prepare a few components. You can have waste not, want not parsnip soup using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Waste not, want not Parsnip Soup:
  1. Make ready parsnips, peeled and coarsely diced
  2. Get medium potatoes, washed and roughly chopped
  3. Get medium onions, roughly chopped
  4. Make ready dried thyme
  5. Prepare vegetable stock. “Marigold” bouillon powder works well
  6. Make ready oil

For something truly satisfying, that fills you up and is good for you soup is the ultimate comfort food especially when it's as rich and delicious as this one. This soup is a good way of using up left over roasted parsnips. Parsnips provide similar nutritional benefits as potatoes, though they are lower in calories. When it's time to make the soup, remove the bones — if using a pasta pot, do so slowly so they drain into the pot, and set the insert in a container to catch further drainage.

Steps to make Waste not, want not Parsnip Soup:
  1. Heat oil to medium-high in a stockpot or similar and fry the onions for 2 minutes. You should not need to stir but don’t burn them. Soft but not caramelised is the aim.
  2. Add the parsnips and potatoes and give it all a quick stir.
  3. Add the stock and stir well. Bring to boil.
  4. Reduce to a fast simmer, add the thyme and cover.
  5. Simmer for 20-25 minutes, stirring occasionally.
  6. Pour into a blender and whizz until a nice smooth consistency is achieved.
  7. Taste and season if required. I find that it’s usually sufficiently salty already.
  8. Serve piping hot with granary bread, crusty rolls or other bread.

Heat the butter in a pan. The parsnip, Pastinaca sativa, is a root vegetable closely related to carrot and parsley; all belong to the family Apiaceae. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves.

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