Hey there, foodies! I’ve got a fantastic recipe for you today that’s sure to tantalize your taste buds without breaking the bank. Picture this: a creamy, dreamy Parsnip Soup with Lebanese Flavors that’ll transport you straight to the vibrant streets of Beirut. And the best part? It’s budget-friendly and oh-so-easy to make!
This soup is a perfect example of how you can elevate humble ingredients like parsnips and potatoes into a dish that’s bursting with flavor. The secret lies in the aromatic spices and the delightful contrast of textures. The leek and red chili pepper add a subtle heat and depth, while the cumin and sumac bring a warm, earthy note that complements the sweetness of the parsnips perfectly.
But wait, there’s more! The shrimp skewers take this dish to a whole new level. Imagine juicy, succulent shrimp marinated in a zesty blend of garlic, olive oil, and sumac, then grilled to perfection. It’s like a little taste of the Mediterranean right in your own kitchen!
Now, let’s talk about why this recipe is such a winner. Not only is it incredibly flavorful and satisfying, but it’s also super affordable. Parsnips and potatoes are always budget-friendly, and when you combine them with a few strategic ingredients like cumin and lemon juice, you get a dish that tastes like a million bucks without spending a fortune.
So, if you’re ready to impress your family and friends with a restaurant-quality meal that won’t cost you an arm and a leg, give this Parsnip Soup with Lebanese Flavors a try. Trust me, your taste buds (and your wallet) will thank you!
Happy cooking, everyone! Let’s get those pots bubbling and those skewers sizzling. And don’t forget to snap a pic of your creation and share it with me – I can’t wait to see how it turns out!
Parsnip Soup with Lebanese Flavors
Parsnip pairs well with oriental spices like cumin and chili. Serve with sumac-spiced shrimp skewers. Sumac is a sour spice common in Turkey, sold in spice shops and in the ethnic section at Whole Foods, among other places.
Ingredients
- 1/2 leek
- 1/2 red chili pepper
- 1 lb parsnips
- 14 oz starchy potatoes
- Olive oil for frying
- 5 1/2 - 6 cups chicken broth
- 2 tsp ground cumin
- 1/2 cup heavy cream
- Salt
- 1 tbsp fresh lemon juice
- Shrimp Skewers:
- 1 lb shrimp with shells
- 2 garlic cloves
- 1 tbsp olive oil
- 1 1/2 tsp sumac
- 1/2 cup finely chopped parsley
- Salt
- Olive oil for frying
- For Serving:
- Sliced red chili pepper
Instructions
- Trim and rinse the leek. Slice it finely. Cut the chili pepper in half lengthwise. Remove the core and chop the flesh into very small pieces. Peel and cut the parsnips and potatoes into pieces.
- Fry the leek and chili in olive oil in a large pot. The vegetables should become soft and glossy but not browned. Add the root vegetables and most of the broth. Let the soup simmer, covered, until the root vegetables are tender, which takes about 20 minutes.
- Add cumin, cream, salt, and lemon juice. Blend the soup until smooth using an immersion blender.
- While the soup is cooking, prepare the shrimp skewers. Peel the shrimp. Press the garlic. In a bowl, mix the shrimp, garlic, olive oil, sumac, parsley, and salt. Thread the shrimp onto 8 relatively short skewers.
- Quickly fry the shrimp skewers in olive oil in a frying pan.
- Serve the soup with shrimp skewers and a little chili pepper.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 689Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 317mgSodium: 9066mgCarbohydrates: 65gFiber: 8gSugar: 18gProtein: 47g
Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.