Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 parsnips, peeled and chopped
- 4 cups of vegetable broth
- 2 cups of watercress leaves, chopped
- Salt and pepper to taste
- 1/2 cup of heavy cream (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped parsnips and stir to coat with the onion and garlic mixture.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let the soup simmer for 20-25 minutes or until the parsnips are tender.
6. Add the chopped watercress leaves to the pot and let them wilt for a few minutes.
7. Remove the pot from the heat and let it cool slightly.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and season with salt and pepper to taste.
10. If desired, stir in the heavy cream to add richness and creaminess to the soup.
11. Reheat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat and reheat over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 24g
Protein: 3g
Sodium: 800mg
Fiber: 6g
Sugar: 8g
Substitutions for ingredients:
- Olive oil can be substituted with vegetable oil or butter.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan option.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Top the soup with croutons, chopped nuts, or a dollop of sour cream.
- Use different greens such as spinach or kale instead of watercress.
Tips and tricks:
- To make the soup creamier, add more heavy cream or blend in a boiled potato.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- Adjust the seasoning to your taste by adding more salt, pepper, or herbs.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop or in the microwave until warmed through.
Presentation ideas:
Serve the soup in bowls or mugs and garnish with chopped herbs or a drizzle of olive oil.
Garnishes:
- Croutons
- Chopped nuts
- Sour cream
- Chopped herbs
- Drizzle of olive oil
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the parsnips until they are tender to avoid any hard or crunchy bits in the soup.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Watercress and parsnips are both root vegetables that have been used in cooking for centuries. Watercress is a leafy green that is high in vitamins and minerals, while parsnips are a sweet and starchy root vegetable that is often used as a substitute for potatoes.
Flavor profiles:
This soup has a creamy and slightly sweet flavor from the parsnips, with a peppery and fresh taste from the watercress.
Serving suggestions:
Serve this soup as a starter or main course for a cozy and comforting meal.
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