Happy New Year! I love starting a new year because to me it’s like shedding an old skin and growing a new one. You get to reinvent yourself each year and start fresh. Out with the old and in with the new. Its time to stop focusing and dwelling on the past and time to create an exciting new future.
People always start the new year with so many resolutions of what they want to change about themselves. They look back at what they did wrong the prior year and vow to change that aspect of themselves. I think we should look at resolutions a bit differently and just think about what excites us and makes us feel good, and vow to do more of that in the coming year.
I love to cook, so one of my resolutions is to try at least 2 new recipes a week. I think that’s a resolution I can definitely stick to, as I have so many wonderful cookbooks lying around and recipes galore just waiting to be viewed and tried. I also want to really focus on vegetables and fruits that are in season and figure out how to cook and use them.
I found a recipe that incorporates both of these resolutions in a new cookbook I received for Christmas called, Wholesome Kitchen. I’ve never cooked with parsnips before so I was excited to give them a try.
I would label this soup in the mommy and daddy category. My kids tried it and finished their bowls, but they were not huge fans. Zoe is warming up to it each time I make it, so she is slowly becoming a fan. John and I loved it, and I have made it twice since I wrote this post. It’s the perfect lunch soup to have on a cold and rainy or snowy day, as it’s very rich and hearty. The curry powder adds a touch of sweetness and a bit of mild spiciness to the soup.
creamy curried parsnip and butter bean soup:
Recipe from Wholesome Kitchen
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons mild curry powder
- 1 lb. parsnips, peeled and chopped
- 4 cups vegetable stock
- 14-oz can butter beans, well drained and rinsed – Eden Organic has butter beans and their cans are BPA free!
- 1/2 cup light cream – I tried making this without cream one time and it was very thick, (almost like pureed baby food) so you do need to add cream or something similar. I added 1% milk to the batch that I didn’t use cream with, and it tasted great.
- sea salt and freshly ground pepper
- optional: fresh snipped chives and or fresh thyme
These are parsnips in case you were unfamiliar with them.
Aren’t they pretty?
They look like large beige carrots.
Peel your parsnips as you would a carrot and then cut them up into similar sized chunks, set aside.
Chop up your onion and garlic, and set aside.
Such a robust and colorful picture, don’t you agree? Beige, beige and white!
Heat the butter in a large saucepan or dutch oven set over medium heat. When the butter is sizzling, add the onion and garlic with a pinch of salt and cook for 8-10 minutes, until the onion has softened.
Stir in the curry powder and cook for 1 minute until aromatic. The curry really adds an amazing flavor to the soup. Add the parsnips, stock, and beans and bring to a boil. Reduce the heat and simmer, uncovered, for about 30 minutes or until the parsnips and beans are tender.
You can do the next step in 2 ways depending on your kitchen tools.
If you have an immersion blender, then remove the soup from the heat and puree away until your soup reaches a desired smooth consistency. Note: If you want it to be really smooth then you can process it in your blender after pureeing it with the immersion blender. I did this with the leftovers and it was really creamy.
If you don’t have an immersion blender, then remove the soup from the heat and let it cool for about 10 minutes. Transfer the mixture in batches to a food processor or blender, and process until smooth. Return the pureed soup to the soup pot.
Set the pureed soup over low heat and stir in the 1/2 cup cream and season to taste with salt and pepper.
Ladle the soup into individual bowls and add some fresh-snipped chives or thyme if desired. The recipe called for chives, but I added the thyme and I really like the results.
I served some naan bread alongside the soup and it was the perfect accompaniment.
Don’t overlook the parsnip; it’s a really tasty root veggie that’s inexpensive and in season now.
Question, have you ever cooked with Parsnips before?