Spiced Parsnip Spinach Soup with Apple and Turmeric
CT gets a bit sniffy about watching endless cookery programmes, although he does cave in for the Great British Bake Off. So when he’s away I take the opportunity and catch up on the odd programme. He’s been away enough over the last couple of months for me to see the entire Simply Nigella series. Her parsnip spinach soup I simply had to try.
Spiced Parsnip Spinach Soup
Parsnip soup is one of my favourites. I like it spiced or with apple, but I’d never thought to use spinach and make it green until I saw Nigella do it. Of course, by the time I got around to making it, I couldn’t remember what ingredients she’d used other than parsnip and spinach. I hunted for the recipe online, but it was not to be found. Fine, I thought, I’ll make an amalgam of my two usual recipes and throw in some spinach for good measure.
I decided I’d test out the soup function of my new ThermoCook whilst I was at it. How incredibly simple. I threw all the ingredients into the ThermoCook, selected the chop function, followed by smoothie followed by the thick soup programme and away it went. Twenty minutes later, I had a tasty hot jug of spiced parsnip spinach soup just waiting to be downed. And it really was very tasty, just right for a chilly wet Cornish winter’s day.
Spiced Parsnip Spinach Soup – The Recipe
- 400 g parsnips - scrubbed topped and tailed
- 1 onion
- 2 cloves garlic
- 1 cooking apple
- 1 thumb sized bit of root ginger - scrubbed
- 1/2 turmeric rhizome or 1 tsp ground turmeric
- large handful of well washed spinach
- 750 ml water
- 1 tsp garam masala
- 1/2 tsp sea salt
- 1 tsp tamari or soy sauce of choice
- 100 ml coconut cream
- Place all ingredients except spinach and coconut cream into a large covered pan.
- Bring to the boil and simmer for 15 minutes.
- Add the spinach and simmer for a further 5 minutes.
- Add the coconut cream and blitz with a stick blender.
- Place all fruit, veg and roots into the jug and chop for 1 minute.
- Add the remaining ingredients, except coconut and select smoothie.
- Select thick soup and cook for 20 minutes.
- Add the coconut cream and stir at speed 3 for 10 seconds.
Linkies
I’m sending this spiced parsnip spinach soup off to No Croutons Required with Lisa’s Kitchen and Tinned Tomatoes.
Other parsnip soup recipes you might like
- Parsnip and kale soup via Planet Veggie
- Apple parsnip soup via Tin and Thyme
- Curried parsnip and potato soup via From Plate to Pen
- Parsnip carrot and lentil soup via Tinned Tomatoes
- Parsnip soup with pears, ginger and coconut via Family Food Friends
- Roast apple, parsnip and cheddar soup – via Belleau Kitchen
- Slow cooker cumin apple parsnip soup via Baking Queen
Keep in Touch
If you make this spiced parsnip spinach soup, I’d love to hear about it in the comments below or via social media. A photo is always good too. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
The post contains affiliate links. Buying through a link to a Froothie product will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.
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With the festive season just starting, I’m getting in the mood. Chilling out with a glass of very chilled sherry, as I write my Christmas cards.
A glorious December day watching the boats and birds and listening to the haunting sound of masts and rigging moaning in the wind.
If you thought sherry was just for Christmas, you’d be wrong. I’ve been enjoying it quite a lot recently, cold with plenty of ice and a slice of orange. That’s the new way to serve it, apparently and I heartily approve. In fact the Spanish have been keeping their sherry in the fridge for a long time now - I’m only just catching up.
Chocolate Recipes Galore
Cathy @ Planet Veggie
19th January 2016
Although I’m not keen on roasted parsnips, I love spicy parsnip soup and I love the sound of adding spinach and coconut cream. Yum.
Choclette
19th January 2016
I never feel quite right if I haven’t had some greens during the day Cathy, so this is a great way to make sure I do 🙂
Dom
19th January 2016
this looks fabulous! I love the addition of spinach too. My apple and parsnip soup (thanks for the link) was very popular and got so much traffic which is odd for such a simple food. It is soup month though and always nice to see so many recipes. I could do with a bowl of yours now please. PLEASE!
Choclette
19th January 2016
Is it soup month? I must have missed that, or seen it and forgotten, which is even more likely!!! Always love your soups Dom. Of course you can have a bowl 🙂
Sarah
19th January 2016
Love the colour! I don’t think I’ve ever added spinach to soup before and I love spinach. Pinned and rated. 🙂
Choclette
19th January 2016
I’m with you on the colour Sarah. There’s something I find quite appealing about green soups. Thanks for pinning and rating 🙂
Angie@Angie's Recipes
19th January 2016
I had some parsnip soup with curry for the lunch too. I like the add of apples in this soup..yum!
Choclette
19th January 2016
Parsnip and apple soup is one of my favourites Angie, though this one was pretty good too 😉
Laura@howtocookgoodfood
19th January 2016
I love the flavours you have used here and have just posted a soup wthat combines veg with fruit too, I love this combo as much as you!
Choclette
20th January 2016
We’re big soup fans, but we tend to just chuck in whatever we have to hand, so it’s always different. Sometimes it’s nice to have something a bit more specific.
Phil in the Kitchen
19th January 2016
Parsnip makes such a fine soup for these winter days and I’m all for adding some extra healthy veg. Parsnips and Indian-style spices is such a perfect combination but I don’t think that anyone thought of it before Jane Grigson in the 1970s. What did we do with parsnip soup before that I wonder?
Choclette
20th January 2016
Good point Phil. It must have been the 70s when spices really took off in this country. It’s hard to imagine cooking without them now.
manu
20th January 2016
I love parsnips. They’re perfect for a soup.
Never tasted with spinach; I’ll give it a go!
xox
Choclette
20th January 2016
Spinach was a good addition I found Manu and I’ll use it again.
Janice
20th January 2016
Great recipe for the ThermoCook. I put spinach in as many dishes as I can, I love it!
Choclette
21st January 2016
Thanks Janice. We tend to use chard mostly as it grows so easily, but spinach makes a nice change.
Kate | The Veg Space
21st January 2016
What gorgeous colour Choclette! I bet this is super-tasty, I love parsnip with warm spices like turmeric, ginger and garam masala. Will bookmark this to try in my ThermoCook very soon!
Choclette
23rd January 2016
Yes spicy parsnip soup is a firm favourite with me too Kate.
davina goldammer
21st January 2016
I am really into turmeric so I can not wait to try this soup out! what a great healthy option!
Choclette
23rd January 2016
Turmeric is such a great spice, I like the flavour and the colour and as an added bonus, you get health benefits – win, win, win.
Elizabeth
21st January 2016
I keep seeing recipes using turmeric root – I wish we could get that up here, but even using dried I bet this soup is AMAZING! Perfect for the cold we’re having!
Choclette
23rd January 2016
Thanks Elizabeth. Turmeric isn’t that easy to find down here either, so if I do happen to come across any, I buy quite a bit. It generally lasts quite a long time if you keep it in the cool.
Jeanne Horak-Druiff
21st January 2016
I never really know where I stand on parsnips… I didn’t grow up eating them and I think I had my first one when I moved to the UK! Like the sound of this soup’s flavours though – especially the turmeric (going through a bit of a turmeric phase right now!)
Choclette
23rd January 2016
Yes I guess parsnips must have seemed rather strange when you first tried them Jeanne – hadn’t thought of them as a novel crop. I’ve noticed everyone seems to be into turmeric at the moment. I love the flavour and health benefits of course, but really I just love the wonderful colour it gives.
Kate - gluten free alchemist
21st January 2016
A beautiful vibrant bowl Choclette. The combination of ingredients sounds so good! Really love the use of fresh turmeric and ginger……. all sounds very exotic and delicious!
Choclette
23rd January 2016
You’ve made me see the soup with new eyes now Kate. Exotic? Well!
Lisa
29th January 2016
Great blend of flavours here. Parsnips are a wonderful addition to soup and I like that you added spinach too and a bit of spice. Thanks so much for sharing with NCR.
Choclette
29th January 2016
Thanks Lisa, I was really pleased with the spinach addition.
Janie
1st February 2016
I’m feeling all very sorry for myself today and am working from the sofa with the woodburner roaring and cat purring. Now, I’m not after any sympathy, but if you happened to be passing and fancied dropping me in a big bowl of this soup, I wouldn’t say no 😀
Janie x
Choclette
1st February 2016
Oh dear, sorry to hear that Janie. Sounds like a fab idea though – if only work didn’t get in the way!
Jan
5th February 2016
Oooh what a lovely combo Choclette!
Choclette
6th February 2016
Thanks Jan, adding spinach is not something I would have thought of, but it’s a good addition.
Jacqueline Meldrum
17th February 2016
Fabulous flavours Choclette. Love it! Tweeted, stumbled and yummed.
Choclette
18th February 2016
Thanks Jac, the spinach made it feel so much healthier somehow.