Yield: approximately 4 servings (these aren’t large servings, but the soup is filling)
Parsnips are my new favorite vegetable. I didn’t grow up eating them, and somehow I always associated them with turnips and rutabagas, the only two known vegetables to which I have an aversion. But how wrong I was. The flavor is, to me, a cross between carrots, potatoes and, odd as it sounds, corn.
Lately, these quite beautiful, pale yellow carrot-looking veggies have been turning up in the fall culinary magazines, so when they also turned up in my grocery story, I bought some. The first ones ended up as a creamy lemony dish with the consistency of perfect mashed potatoes. One taste, and I was hooked. That dish is part of the Thanksgiving menu soon to be published in my monthly column in the Virginian-Pilot and, immediately following, here on The Blooming Platter.
My next experiment with them resulted in this silky soup. Perfumed with ground cardamom, fresh ginger, a pinch of nutmeg, and both lemon juice and zest, the soup enhances the parsnips while allowing their flavor to shine through.
As I’ve said on The Platter before, I am not a big fan of cardamom in sweets, but I love the way it infuses savory dishes such as this with an enchanting taste and aroma, and I hope you do too.
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
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November 15, 2009 at 5:53 pm
I love parsnips! I never ate them growing up, either, but when I lived in England they were a staple of Sunday Roast. Do you still avoid turnips? they're quite nice when roasted with maple syrup!
November 15, 2009 at 8:44 pm
Sunday Roast…I remember those days fondly from long ago…
I do avoid turnips. Do you have a recipe to share? Maybe one on your site? I'd be happy to try again with a tried and true approach.
Thanks!
November 16, 2009 at 9:10 am
I don't think I have ever tried parsnips! But the way you describe them makes me think I will have to give them a go for sure. I adore all the flavors you've used in this soup, it really would make it something special. I would never have thought to include cardamon but I can just imagine how magical it would make this taste. Another great recipe, thank you!
November 16, 2009 at 9:29 pm
I hope you can get them in Saudi Arabia, as you will love, love, love them. I was just kind of poking around in the spice cabinet, whiffing the jars and trying to think of a new twist. I'm glad the combo sounds appetizing to you. Be sure not to forgo the gremolata as it's just the extra little "oomph" it needs to seem complete.