Colorful Parsnip Soup


This post was originally published on this site

We don’t usually think of parsnips as colorful. When fresh
pomegranate seeds and cilantro are showered on this mildly spicy,
coconut-scented soup, however, the visual appeal rises dramatically.
Each bite includes a lovely acidic accent.

See other related recipes in Rooting Around.

Yield: 24 (8-ounce) portions
Preparation time:
40 minutes
Shelf life:
at least a week without the
garnishes

Ingredients

2 ounces canola oil
12 ounces chopped onions
3/5 ounce garlic, chopped
1½ ounces fresh ginger, finely chopped
3 tablespoons garam masala
2 ounces unsalted butter
4½ pounds parsnips, peeled and coarsely chopped
3 quarts vegetable stock
3 pints canned coconut milk
Salt and white pepper, to taste
½ cup cilantro leaves, coarsely chopped
½ cup fresh pomegranate seeds

Method

1. In a large stockpot, heat oil over medium heat. Add
onions and garlic and gently saute until onions are translucent and
lightly browned, stirring occasionally, about 8 minutes. Stir in
ginger and garam masala and cook for 1 minute longer.

2. Add butter and parsnips to the pan, turning to coat
them well. Cook for 2 minutes, pour in the stock and bring to a boil.
Reduce heat to a simmer, cover the pan, and cook until parsnips are
tender when pierced with a knife, 25 to 30 minutes.

3. Transfer mixture to the jar of an electric blender
or food processor and puree until smooth. Return to the pan, stir in
coconut milk, about a tablespoon of salt and 1 teaspoon white pepper.
Adjust seasonings as desired.

4. To serve: Ladle a cup of soup in each bowl. Add a
generous pinch of cilantro leaves and about 1 teaspoon of pomegranate
seeds.

Nutritional Data (per 8-ounce serving): Calories:
190; Cholesterol: <5 mg; Sodium: 230 mg;
Fat: 13 g; Dietary Fiber: 3 g

Ingredients Cost
2 ounces canola oil $.15-.25
12 ounces chopped onions $.23-.39
6 ounces garlic, chopped $
1.5 ounces finely chopped fresh ginger $.17-.29
3 tablespoons garam masala $.60-.99
2 ounces unsalted butter $.30-.50
4.5 pounds parsnips, peeled and coarsely chopped $5.37-8.96
3 quarts vegetable stock $5.68-8.97
3 pints canned coconut milk $3.04-5.07
Salt and white pepper  
½ cup coarsely chopped cilantro leaves $.29-.49
½ cup fresh pomegranate seeds $1.49-2.43

Joanna Pruess is a regular contributor to Specialty Food Magazine