Roasted Vegetable Soup

Roasted Vegetable Soup

by | Sep 27, 2019 | SOUP, VEGETARIAN | 0 comments

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Roasted Vegetable Soup served in a black bowl with crusty bread.

Get cozy with a warming bowl of Roasted Vegetable Soup.  This soup is perfect for your fall/winter line up with its earthy yet slightly sweet flavour.  It’s a wonderful blend of carrots, parsnips, apple and curry. 

A sheet pan lined with roasted vegetable in preparation for Roasted Vegetable Soup.

This Roasted Vegetable Soup blends up beautifully with cannellini beans and a splash of cream gives it a silky richness.  A well-blended soup comes from using quality ingredients, cooking everything until soft enough to blend, and finally, using a good quality blender makes a big difference.

For a vegan option, use vegetable broth and substitute the cream for coconut milk.  The result is just as delicious, enjoy!

Author:  Compelled to Cook

Roasted Vegetable Soup
Print Recipe
    Servings Prep Time
    8 cups 30 minutes
    Cook Time Passive Time
    80 minutes 15 minutes
    Servings Prep Time
    8 cups 30 minutes
    Cook Time Passive Time
    80 minutes 15 minutes
    Roasted Vegetable Soup
    Print Recipe
      Servings Prep Time
      8 cups 30 minutes
      Cook Time Passive Time
      80 minutes 15 minutes
      Servings Prep Time
      8 cups 30 minutes
      Cook Time Passive Time
      80 minutes 15 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Preheat oven to 400°F.
      2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
      3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
      4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
      5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
      Recipe Notes

      -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

      -the amount of salt needed will be dependent on the saltiness of your broth.

      -makes about 8 cups of soup depending on your desired consistency.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Parsnip Spice Cake

      Parsnip Spice Cake

      by | Sep 14, 2019 | CAKES | 2 comments

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      Think carrot cake, only better! Parsnip Spice Cake is moist, nicely spiced and delicious with cream cheese icing.

      Parsnips add an unexpected twist to this delicious cake, and while most people don’t think of adding parsnips to baked goods, it’s just like adding grated carrots. The parsnips have a naturally sweet nuttiness that comes out when they’re cooked. This flavour is also enhanced when combined with a little sugar and plenty of spice. It’s quite lovely!

      Raw parsnips stacked in a wicker basket lined with an orange checkered napkin and scattered with pinecones.

      I’ve gone and made the recipe into a 3 tier cake for presentation purposes, but the recipe can be simplified by making as one 9×13 cake. I’ve included preparation and baking methods for both. However you choose to make it, you won’t be disappointed.

      Tips for great cake layers:

      – weigh or measure the batter into each pan for uniform baking.
      – line pans with a parchment circle so the cake comes out easily.
      – don’t over bake.
      – allow the cake to cool completely in the pan prior to removing.
      – brush the layers with simple syrup to help keep the cake moist.
      – if baking and using at a later date, wrap each layer individually and freeze for up to one month.

      Parsnip Spice Cake on a wooden cake stand with a wedge cut out and plated for serving.

      Author: Compelled to Cook, adapted from Parsnip Spice Cake with Ginger Cream Cheese Frosting

      Parsnip Spice Cake
      Print Recipe
        Servings
        16-18
        Servings
        16-18
        Parsnip Spice Cake
        Print Recipe
          Servings
          16-18
          Servings
          16-18
          Ingredients
          Cake
          Simple Syrup
          Cream Cheese Icing
          Servings:
          Instructions
          Cake
          1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
          2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
          3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
          4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
          5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
          6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
          Simple Syrup
          1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
          Cream Cheese Icing
          1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Honey Garlic Carrots and Parsnips

          Honey Garlic Carrots and Parsnips

          by | Sep 28, 2018 | GLUTEN FREE, SIDE DISH, VEGETABLES, VEGETARIAN | 2 comments

          With food feasting holidays like Thanksgiving and Christmas just around the corner, I find myself thinking about side dishes and how having plenty of options makes meal planning easier.  Honey Garlic Carrots and Parsnips is one of my personal favourites, as it’s not only delicious but simple and a good pairing most anything.

          Don’t let the parsnips fool you either, they’re wonderful in combination with the carrots and the honey helps to bring out their natural sweetness and highlights their earthy flavour. Additionally, these amazing Honey Garlic Carrots and Parsnips hold up well both in texture and colour for serving, giving you time to breathe as you rush to get everything on the table.

          Recipe source for Honey Garlic Carrots and Parsnips:  Compelled To Cook

          Honey Garlic Carrots and Parsnips
          Print Recipe
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time
            8-10 minutes
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time
            8-10 minutes
            Honey Garlic Carrots and Parsnips
            Print Recipe
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time
              8-10 minutes
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time
              8-10 minutes
              Ingredients
              Servings: people
              Instructions
              1. Peel and trim carrots and parsnips. Cut into 2" lengths and then slice a small amount from one side to allow the piece to sit flat. Slice a small amount off remaining 3 sides to square up the piece (see note). Cut into 1/4" slices and then cut each slice into 1/4" batons.
              2. Heat butter in a medium skillet until foamy, add garlic and sauté for 30-60 seconds, stirring once or twice. Add in carrots and parsnips, stir to coat with butter and garlic. Add water, cover and cook over medium heat for about 4-5 minutes, stirring once or twice.
              3. Remove cover and increase heat to high to evaporate any left over water and allow the vegetables to finish cooking, about 3-4 minutes ( they will start to caramelize slightly).
              4. Once they are cooked to your liking, remove from heat and stir in honey, parsley, salt and pepper. Serve immediately.
              Recipe Notes

              -if using salted butter, adjust additional salt to taste.

              -the 2" sections do not need to be perfectly square as that much trimming creates a lot of waste. What is important, is to make sure they are similar in size for even cooking.

              Parsnip Spice Muffins

              Parsnip Spice Muffins

              by | Jan 25, 2018 | BREAKFAST AND BRUNCH, QUICK BREADS, SNACKS | 0 comments

              Give your carrot muffins a makeover with these wonderfully spiced and tender Parsnip Spice Muffins. Just like carrots, parsnips cook down to provide moisture, flavour and sweetness to baked goods. Already having a sweet note, parsnips readily take on an array of spices such as cloves, ginger and cinnamon. So get ready to fill your kitchen with the scent of baked goods and glorious spices with these gorgeous muffins.

              Inspired by Bon Appetit’s Parsnip Spice Cake, I chose to lighten up the batter with applesauce and use less oil, sugar and eggs to create a relatively healthy muffin. Tender and moist with a spicy aroma and flavour. They’re particularly good with a drizzle of sweetened cream cheese for a little sweet treat, but eaten plain with a cup of tea is also a pleasure.

              Recipe inspired by Bon Appetit’s Parsnip Spice Cake with Ginger Cream Cheese Frosting

               

              Parsnip Spice Muffins
              Print Recipe
                Servings Prep Time
                12 muffins 20 minutes
                Cook Time
                25-28 minutes
                Servings Prep Time
                12 muffins 20 minutes
                Cook Time
                25-28 minutes
                Parsnip Spice Muffins
                Print Recipe
                  Servings Prep Time
                  12 muffins 20 minutes
                  Cook Time
                  25-28 minutes
                  Servings Prep Time
                  12 muffins 20 minutes
                  Cook Time
                  25-28 minutes
                  Ingredients
                  Servings: muffins
                  Instructions
                  1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
                  2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
                  3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
                  4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.

                  Parsnip Pumpkin Bake

                  Parsnip Pumpkin Bake

                  by | Jan 15, 2017 | CASSEROLES, VEGETABLES, VEGETARIAN | 0 comments

                  It’s always on everyone’s mind during the holidays…..what to cook and serve?  Parsnip Pumpkin Bake is a lovely side dish to adorn your Thanksgiving table along side your roast turkey or ham. It uses freshly grated sugar pumpkin, is sweet and savoury with a crunchy nutty topping, making it the perfect side for your roasted meats.  Its sweetness is a great match with ham yet the savoury earthy and buttery taste will be a hit with your turkey.

                  It’s hard to go wrong with this great side dish with its minimal ingredients, simple preparation and make ahead ability. It’s easy and yummy, which should be on everyone’s table not only for guests but for hosts trying to keep their sanity over the holidays.  Regardless of the dishes you choose to make and share with your loved ones, have a wonderful Thanksgiving!

                  Recipe source for Parsnip Pumpkin Bake:  Compelled To Cook

                  Parsnip Pumpkin Bake
                  Print Recipe
                    Servings Prep Time
                    6-8 people 15 minutes
                    Cook Time
                    35 minutes
                    Servings Prep Time
                    6-8 people 15 minutes
                    Cook Time
                    35 minutes
                    Parsnip Pumpkin Bake
                    Print Recipe
                      Servings Prep Time
                      6-8 people 15 minutes
                      Cook Time
                      35 minutes
                      Servings Prep Time
                      6-8 people 15 minutes
                      Cook Time
                      35 minutes
                      Ingredients
                      Parsnip Pumpkin Bake
                      Topping
                      Servings: people
                      Instructions
                      Parsnip Pumpkin Bake
                      1. Preheat oven to 350℉. Peel and trim ends from parsnips, cut into 1" chunks. Boil or steam until tender, about 10 minutes depending on size. Drain well and mash with a fork or potato masher until all large chunks are broken down. The parsnips will remain stringy with small bits still visible. While parsnips are cooking, grate a cleaned piece of raw pumpkin flesh using a fine grater. Add grated pumpkin to mashed parsnips along butter, brown sugar, nutmeg, cinnamon and salt. Stir to combine. Spread evenly into a small buttered casserole dish (makes about 3 cups). Sprinkle topping evenly over casserole and bake in preheated oven for 20-25 minutes until golden and starting to bubble in the center. Remove and allow to rest for 2-3 minutes.
                      Topping
                      1. Mix all ingredients in a small bowl until butter is broken down and mixture is crumbly.
                      Recipe Notes

                      Be sure to use a fine grater to grate the pumpkin. Recipe yields about 3 cups.

                      Recipe Source:  Compelled To Cook