This parsnip and leek soup gets its wonderful flavor from cumin and mustard seeds that you toast in hot oil with garlic. You stir it into this soup just before serving.
I really loved the flavor the fried garlic, mustard seeds, and cumin seeds added at the end. If you make this soup, don't skip this step. The technique for adding the spices is an Indian term called "tarka," The oil draws out the flavor but leaves the whole spices intact to add texture to the dish.
Believe it or not, I had never actually had parsnips before, so I figured now would be a good time! They're in season and my grocery store actually has them. They are a fairly neglected root vegetable (like the rutabaga or celery root) and worth being rediscovered.
Parsnips resemble pale white carrots but they are fatter at more rustic looking. Their flavor is sweet and nutty, and they are often roasted, mashed, pureed, and added to soups and stews. If you decide to buy some, keep them in the fridge for up to three weeks, similar to carrots. You can eat them raw, but cooking brings out their flavor.
Ingredients in This Parsnip and Leek Soup:
Parsnips: Peeled, cored, and diced. To core the parsnip, run your knife down the center of quarter pieces of a parsnip to remove this woody core. Remove as much as you can.
Onions: Yellow onions, diced.
Leeks: White and light green parts, rinsed and sliced.
Yukon Gold Potatoes: You can also use the small Dutch potatoes. Peeled and diced.
Low Salt Chicken Broth.
Spices and Seasonings: Salt, pepper, ground turmeric, cayenne powder, garlic, cumin seeds, and black mustard seeds.
Unsalted Butter and Extra Virgin Olive Oil.
To Make This Parsnip Soup:
First, cook the onions and some salt and pepper in the butter in a heavy duty pot. Add the broth, leeks, parsnips, and potatoes and simmer for about 5 minutes.
Next, add the spices and simmer for about 20 minutes.
After that, puree the mixture with a blender or an immersion blender. Add more broth if the mixture is too thick.
Finally, right before serving, heat the olive oil in a small skillet and and cook the garlic, cumin seeds, and mustard seeds for about a minute. Stir the mixture into the soup. Season with more salt and pepper to taste.
I also added some fried pancetta I had on hand to each bowl and it was pretty tasty.
The turmeric adds a lot of yellow color to this soup. In fact, be pretty careful to not spill on your clothes or carpet!
Equipment You May Need:
To blend this soup, you will need either a blender or an immersion blender. I have both and decided to use my immersion blender. You'll have less dishes to wash and less mess. Alternatively, a good blender will ensure that your soup is super smooth. It's up to you!
I topped each bowlful with a spoonful of cooked pancetta. Delicious.
Root Vegetables:
This week, the Sunday Funday group is sharing recipes with root vegetables. This recipe features parsnips, but actually has six root vegetables, including onions, potatoes, garlic, turmeric, and leeks (which are a root-like vegetable related to onions, garlic, and shallots).
- Cook With Renu: Beetroot Paneer Rice With Leftover Rice (Easy Lunchbox Recipe)
- Sizzling Tastebuds : High Protein Beetroot Burgers
- Sneha's Recipe: Ginger Almond & Poppy Seed Vadi
- Amy's Cooking Adventures: Roasted Beet Galette
- Sid's Sea Palm Cooking: Roasties
- Mayuri's Jikoni : Arbi Ka Paratha (our host kitchen)
- Food Lust People Love: Chantenay Carrot Ginger Soup
- Karen's Kitchen Stories: Parsnip and Leek Soup with Cumin and Mustard Seeds
- Making Miracles: Sweet Potato Shepherd's Pie
- Mildly Indian: Alu kangmet |Manipuri potato mash
Parsnip and Leek Soup with Cumin and Mustard Seeds
This parsnip and leek soup gets a wonderful flavor from cumin and mustard seeds that you toast in hot oil with garlic. You stir it in just before serving.
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, medium dice
- Kosher salt and freshly ground black pepper to taste
- 6 cups reduced sodium chicken broth
- 2 medium leeks, white and light green parts, trimmed, sliced lengthwise, washed, and sliced into 1/2 inch slices
- 1 pound parsnips, peeled, cored, and diced
- 1 pound Yukon Gold potatoes, peeled and diced
- 2 teaspoons ground turmeric
- 1/2 teaspoon cayenne powder
- 2 tablespoons extra virgin olive oil
- 4 medium cloves garlic, peeled and chopped
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds
- 4 ounces pancetta, cooked in a saute pan (optional)
Instructions
- Heat the butter in a 6 to 8 quart heavy duty pot or Dutch oven over medium heat. Add the onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for about 8 to 10 minutes. The onion should be soft and lightly browned.
- Add the broth, leeks, parsnips, and potatoes and raise the heat to medium. Simmer for five minutes and then reduce the heat to low. Add the turmeric and cayenne powder and stir and then simmer for about 20 minutes.
- Blend the soup with either a blender (in batches) or an immersion blender. Add more broth if the soup is too thick.
- Right before serving, heat the olive oil in a small skillet and cook the garlic, cumin, and mustard seeds for about 30 to 60 seconds. Stir the mixture into the soup.
- Season the soup with more salt and pepper to taste. Add about a tablespoon of optional sauteed pancetta.
Nutrition Facts
Calories
202Fat (grams)
8 gSat. Fat (grams)
3 gCarbs (grams)
28 gFiber (grams)
5 gNet carbs
23 gSugar (grams)
5 gProtein (grams)
6 gCholesterol (grams)
8 mgThis recipe has been inspired by a recipe from the now discontinued Fine Cooking Magazine from January 2010. I'm so glad I saved my old copies, which is not something I usually do. The publisher sold the magazine and the new buyer shut it down after a few months and deleted the online versions of the recipes.
The magazine article features recipes using parsnips, including one for pie, pancakes, a mash, risotto, and lamb stew. The author is David Tanis, an advocate for using fresh, in season, and local produce.
