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squash-parsnip-soup

squash and parsnip soup

squash and parsnip soupSoup has been around for centuries and previous generations did not use a recipe. They simply dumped various ingredients into a pot to boil.  And each culture adopted its own variation with whatever was on hand.  For my readers who feel more comfortable using a list of ingredients, throw caution to the wind and be like our ancestors.  If you have vegetables looking as though they’re in need of rescuing, a soup is a perfect place for them and you’ll feel better knowing you used them instead of throwing them in the bin. 

I had an acorn squash and a half empty bag of parsnips that needed to be used – sooner than later.  Soup makes use of practically any veggie you have on hand – even the ones that might have a bit of bitterness to them can be softened simply by making it the lesser of the ingredients you place in the pot or by adding a bit of cream at the end.  Adding sea salt at the end, too, can help neutralize any bitterness.

squash and parsnip soup
 
Prep time

Cook time

Total time

 

Author:
Recipe type: soup
Serves: 2-4

Ingredients
  • 1 squash, peeled and chopped into 1-inch chunks
  • 2 to 3 parsnips, peeled and chopped into 1-inch chunks
  • 1 onion, peeled and chopped
  • 3 whole garlic cloves, peeled
  • sprinkle or two of ground cumin
  • olive oil
  • seas salt and freshly ground black pepper
  • water (3 to 4 cups)
  • feta cheese (topping)
  • lime wedge (optional)

Instructions
  1. In a large pot over medium heat, add a generous splash of olive oil then toss in chopped onion. You could also use leeks instead of the onion. Allow onions to become soft then add squash and parsnips. Stir to combine and let the heat warm the vegetables. I like to add a bit more olive oil if the bottom of the pot is looking dry. Cook for another 5 or so minutes then add the cumin and whole garlic. I love the aromatics when cumin meets the warmth of a pot so be generous but no more than a tablespoon – you want a hint of the spice.
  2. Now it’s time to add the water. You want to cover the veggies and then some. I like to start out with two the three cups of water and add if needed. Increase heat, cover, and bring to a boil. Reduce to a rolling simmer and leave covered for 20 to 30 minutes.
  3. When vegetables are fork tender, remove from heat and use a hand blender. Season with sea salt and black pepper. Serve with crumbled feta cheese and freshly grated black pepper.

Notes
The Culinary Chase’s Note: Add half an apple (peeled and chopped) to the soup; it’ll add a touch of sweetness. To bring out the nutritional goodness from the vegetables, squeeze a lime wedge into the soup. Enjoy!


soup ingredients

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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