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- 4 medium parsnips - 1 large onion - 3 cloves garlic - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - 4 cups vegetable broth - 1 cup coconut milk To make this creamy spicy parsnip soup, gather your main ingredients first. Parsnips are sweet and earthy, giving the soup a rich base. The onion adds depth, while garlic brings a nice kick. Olive oil helps to sauté the onion and garlic, creating a flavorful start. Next, you’ll need spices and seasonings. Ground cumin adds warmth, while smoked paprika gives a lovely smoky flavor. Adjust the cayenne pepper to suit your spice level. If you like it hot, add a bit more! For the liquid ingredients, vegetable broth keeps it plant-based. Coconut milk makes the soup creamy and rich. This combination of ingredients will help you create a delicious, comforting bowl of soup. You can find the full recipe and detailed instructions in the recipe section. Enjoy making this delightful dish! - Peel and chop the parsnips. - Dice the onion. - Mince the garlic. To start, you need to peel and chop the parsnips. This root veggie brings a sweet, earthy flavor that makes the soup special. Aim for small, even pieces. This helps them cook faster. Next, dice the onion. A sharp knife makes this task easy and safe. The onion adds depth to the soup. Finally, mince the garlic. Fresh garlic gives a nice kick to the dish. - Heat olive oil in a pot. - Sauté onion, add garlic and spices. - Combine with parsnips and broth, simmer. In a large pot, heat the olive oil over medium heat. You want it hot but not smoking. Add the diced onion. Sauté until it's soft and translucent, about 5 minutes. Then, stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. This mix creates a wonderful aroma. Cook for 1-2 minutes until fragrant. Now, add the chopped parsnips and vegetable broth. Bring this to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and cook for about 15 minutes. You want the parsnips tender but not mushy. - Blend the soup until creamy. - Stir in coconut milk. - Serve and garnish. After simmering, it’s time to blend the soup until creamy. If you have an immersion blender, this is easy. If not, carefully transfer the mixture to a regular blender in batches. Once blended, return the soup to the pot. Stir in the coconut milk for richness. Season with salt and black pepper to taste. Heat through on low for about 5 minutes. When ready, serve the soup warm. Garnish with fresh parsley for a pop of color. Enjoy your delicious bowl of creamy spicy parsnip soup! Adjust the cayenne pepper to fit your taste. If you want more heat, add more. If you prefer it mild, use less. A squeeze of lemon adds a fresh kick. It brightens the soup and balances the creaminess. If you like a thicker soup, use less broth. This change gives you a hearty texture. Blend the soup longer for extra creaminess. The longer you blend, the smoother the soup becomes. Drizzle with coconut milk to create a beautiful swirl. This adds visual appeal and enhances flavor. Sprinkle smoked paprika on top for a pop of color. It makes the dish look more inviting and appetizing. For the full recipe, check out the details above. {{image_2}} You can easily make this soup vegan. Just replace the coconut milk with almond milk. Almond milk gives a nice creaminess without dairy. You can also add other veggies, like carrots or sweet potatoes. This will add more flavor and nutrients to your soup. Want to change the taste a bit? Try adding ginger for warmth. Ginger gives the soup a nice kick. You can also incorporate lime juice for a zesty twist. The lime juice brightens the flavors and adds a fresh touch. If you want to make the soup more filling, add cooked lentils. They blend well and boost nutrition. You can also top the soup with crispy tofu or chickpeas. This adds protein and a fun texture to your meal. Feel free to explore these variations to make your soup unique. Check out the Full Recipe for more details on the base soup. Enjoy your cooking! You can store your creamy spicy parsnip soup in an airtight container. It stays fresh for 3-5 days. When you're ready to enjoy it again, just reheat it gently on the stove. This way, you keep the soup's lovely texture and flavor intact. If you want to save some for later, freeze the soup in portions. It will last up to 3 months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. This helps maintain the taste and quality. To keep the soup at its best, avoid overcooking it before freezing. The flavor and texture will suffer if you do. When you serve the soup, add fresh herbs like parsley. This brightens the dish and adds a burst of flavor. Typically, parsnip soup lasts 3-5 days if stored properly. Use an airtight container. This keeps the soup fresh and tasty. Yes, you can use carrots and sweet potatoes as substitutes. They add nice flavor and texture. Experimenting with different veggies can make it fun! To adjust the spice level, add more or less cayenne pepper based on your preference. Start with a little, then taste and add more if you like it hotter. If you need a substitute for coconut milk, try almond milk or soy milk. Both will keep the soup creamy and delicious. Yes, you can make this soup ahead of time. It stores well in the fridge or the freezer. This makes meal prep easy and saves time on busy days. For the full recipe, check out the details above. This blog post shared how to make a tasty parsnip soup. You learned about the main ingredients, like parsnips, onion, and coconut milk. I provided step-by-step instructions on prep and cooking. Feel free to explore the tips for extra flavor and texture. You can even try variations to match your taste. Remember, this soup stores well, so you can enjoy it later. Try this recipe and make it your own! Enjoy your cooking!

30 Minute Easy Creamy Spicy Parsnip Soup

Warm up your dinner routine with this 30 Minute Easy Creamy Spicy Parsnip Soup Delight! This flavorful and comforting recipe combines simple ingredients like parsnips, coconut milk, and aromatic spices for a quick meal that's perfect for busy nights. Customize it to your taste and enjoy a rich, creamy soup that makes every spoonful a delight. Click through to discover the complete recipe and start cooking your new favorite dish!
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Ingredients
  

4 medium parsnips, peeled and chopped

1 large onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

4 cups vegetable broth

1 cup coconut milk

Salt and black pepper to taste

Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

    Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.

      Add in the chopped parsnips and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the parsnips are tender.

        Using an immersion blender, blend the soup until creamy. If you don’t have an immersion blender, carefully transfer the mixture in batches to a regular blender.

          Once blended, return the soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste. Heat through on low for about 5 more minutes.

            Serve warm, garnished with fresh parsley.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                - Presentation Tips: Serve in bowls drizzled with a little extra coconut milk for a swirl effect and top with a sprinkle of smoked paprika for color.