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View more "Soups & Creams" recipes Roasted Pepper and Parsnip Soup Recipe

Roasted Pepper and Parsnip Soup

Dairy Farmers of Canada
Add to Calendar 11/15/2018 10:00 AM 11/15/2018 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 lb (500 g) parsnips, peeled and chopped
3 red peppers, coarsly chopped
1/4 cup (50 mL) maple syrup
1 tbsp (15 mL) chopped fresh thyme or 1 tsp/5 mL dried
1/4 tsp (1 mL) pepper
4 cups (1 L) sodium reduced vegetable broth
1 cup (250 mL) 10% half-and-half cream

Sautéed Mushrooms:
2 tbsp (25 mL) butter
8 oz (250 g) mixed exotic mushrooms, sliced
2 tbsp (25 mL) chopped fresh parsley
2 cloves garlic, minced
Pinch each salt and pepper
1/3 cup (75 mL) crumbled Canadian Blue cheese, (about 2oz/60 g)

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/roasted-pepper-and-parsnip-soup?source=calendar
Roasted Pepper and Parsnip Soup true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Soups & Creams
  • Prep. Time 20 mins
  • Cooking Time 50 - 55 mins
  • Yields 6 servings

Enjoy the sweet flavour of parsnip and peppers with the combination of a strong earthy blue cheese for a starter you won’t forget.

  • Course Soups & Creams
  • Prep. Time 20 mins
  • Cooking Time 50 - 55 mins
  • Yields 6 servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

1 lb (500 g) parsnips, peeled and chopped
3 red peppers, coarsly chopped
1/4 cup (50 mL) maple syrup
1 tbsp (15 mL) chopped fresh thyme or 1 tsp/5 mL dried
1/4 tsp (1 mL) pepper
4 cups (1 L) sodium reduced vegetable broth
1 cup (250 mL) 10% half-and-half cream

Sautéed Mushrooms:
2 tbsp (25 mL) butter
8 oz (250 g) mixed exotic mushrooms, sliced
2 tbsp (25 mL) chopped fresh parsley
2 cloves garlic, minced
Pinch each salt and pepper
1/3 cup (75 mL) crumbled Canadian Blue cheese, (about 2oz/60 g)

Preparation

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. In a large bowl, combine parsnips, peppers, maple syrup, thyme and pepper. Spread evenly onto baking sheet. Roast for 40 to 45 minutes or until tender and golden.

3. Sautéed Mushrooms: Meanwhile, in medium skillet, melt butter over medium-high heat and sauté mushrooms, parsley and garlic for 8 minutes or until liquid evaporates. Season with salt and pepper; set aside.

4. In a blender, purée parsnips and peppers and 2 cups (500 mL) broth until smooth. Pour into pot and add remaining broth and cream; heat over medium heat, stirring occasionally, just until heated through, about 8 minutes.

5. Divide mushrooms among shallow soup bowls and sprinkle with cheese. Ladle soup into bowls and serve.

Tips

You can garnish the soup with the mushrooms and cheese on top if desired.

For an added kick, add a splash of hot pepper sauce to the soup before serving.

44 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 262 Calories
Protein: 8 g
Carbohydrate: 34 g
Fat: 12 g
Fibre: 6.5 g
Sodium: 526 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 17 % / 191 mg
Vitamin C: 155 %
Folate: 46 %
Riboflavin: 31 %
Vitamin E: 25 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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