Spicy Parsnip Soup
4 servings
50 minutes
Spicy parsnip puree soup is a refined dish with a velvety texture and rich flavor. Its base is sweet parsnip, which gains Eastern notes when combined with aromatic ginger, garlic, and garam masala. Milk and vegetable broth create tenderness, while red chili pepper adds spiciness. This soup is perfect for cozy autumn and winter evenings, warming and filling with comfort. Inspired by traditional cuisine, it has firmly entered modern gastronomy due to its originality.
1
Clean the onion, garlic, and ginger and chop them coarsely.
- Onion: 1 head
- Garlic: 2 cloves
- Ginger: 40 g
2
Heat some olive and butter oil in a large pot. Add onion, garlic, ginger, and garam masala. Sauté for 10 minutes or until the onion becomes soft and sweet.
- Olive oil: 30 ml
- Butter: 20 g
- Onion: 1 head
- Garlic: 2 cloves
- Ginger: 40 g
- Garam masala: 1 tablespoon
3
Clean the parsnip and cut it into 3 cm pieces. Mix it with the onion mixture until it is coated with the spicy onion mass.
- Parsnip root: 6 pieces
4
Pour in the milk and broth, season well with salt and pepper, and bring to a boil. Reduce the heat and simmer for 30 minutes covered.
- Milk: 500 ml
- Vegetable broth: 750 ml
- Salt: to taste
- Ground black pepper: to taste
5
Check if the parsnip is ready after half an hour by inserting a knife into it. If the knife goes in easily, remove the soup from heat and blend until smooth. Taste and add seasoning as needed.
- Salt: to taste
- Ground black pepper: to taste
6
Remove seeds from the chili pepper, finely chop it, and sprinkle it over the soup. Serve with crispy bread and a few drops of first-pressed olive oil.
- Red chili pepper: 1 piece
