Carrot and Parsnip Soup (A Soup Maker Recipe) (2024)

FAQs

How much liquid do you put in a soup maker? ›

Most soup makers recommend using 750ml of liquid per batch but bear in mind that some starchy vegetables will absorb liquid during the cooking. Always check your user manual for guidance.

Don't sweat root vegetables – particularly carrots and parsnip if you don't want intense sweetness in your recipe. Once this does happen, you can tone down the sweetness by adding spices like cumin, nutmeg or lemon juice. Deviate from the recipe to reduce sweetness.

Do you put raw or frozen vegetables in a soup maker? The quality and diversity of frozen vegetables is exceptionally high. Manufacturers boast that their frozen products are better than fresh ones because they are frozen within hours of harvesting. You certainly can use frozen vegetables.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

It's always best, and most efficient, to boil the water used for the stock or liquid addition just before adding it to the soup-maker. If you use water straight from the tap, you may find some vegetables aren't quite cooked when the soup's ready, especially if the vegetables are cumbersome or tough.

Raw meat should NOT be added to the soup maker. It's ok to add cooked meat like shredded left over roast chicken or boneless chicken cooked especially for the soup, or things like cooked ham or leftover gammon etc to the soup maker but the soup makers shortish cooking times are not conducive to cooking raw meat.

The quickest method is adding a cornstarch or flour slurry and allowing the soup to simmer until it thickens. You can also simmer it for a longer time so more of the liquid evaporates. Adding shredded cheese will also help thicken this easy parsnip soup recipe.

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

Ginger adds a lovely freshness and plays well with the carrots' sweetness. Onion and garlic give it depth of flavor. Extra-virgin olive oil adds richness. Apple cider vinegar makes it bright & tangy.

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than 1/5 of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.

How do I make soup thicker in my soup maker? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Lower the heat and simmer for 20 - 30 minutes or until the carrots are tender - longer if your carrot pieces ended up larger. But try not to overcook. Remove from heat and cool for a few minutes.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

The simple solution to this is to add the acidic component toward the very end of cooking. You can also cook vegetables separately until they're as soft as you want them and then add them to the main pot. And look on the bright side, at least you'll never get mushy vegetables!

If you stick to a 50/50 ratio between water and whatever flavoured liquid you're using in your soup (be it tomatoes, a stock type, or a cream), you're unlikely to dilute it to the point of making it unpalatable.

Directions: Empty a sachet into a cup or mug. Add boiling water 230ml (8fl oz). Stir well, wait a few moments and then enjoy.

Ensure you do not fill your Soup Maker above the MAX line, otherwise the overfill detector will cut the power to the Serrator Blade (16) and the LED screen (1) will display 'E1'.