Summer/Fresh Kale + Shrimp Rolls and Cilantro-Parsnip Soup

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Home > posts > 2014 > 01 > 20140126_195804_summerfresh-kale-shrimp-rolls-and-cilantro-parsnip-soup.html

Summer/Fresh Kale + Shrimp Rolls and Cilantro-Parsnip Soup

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](/media/2014/01/20140126-195741.jpg)I made a really cool meal of summer/fresh rolls and cilantro-parsnip soup.

First the fresh rolls. I bought larger 31cm wrappers which made it a lot easier. To fill it, I sliced a red pepper, juilliened carrots, sauted kale (I don't like it raw), cilantro and sauted shrimp. All of them are pictured below laid out.

I made 5 rolls (3 dinner, 2 lunch) and they came out pretty good. They didn't have a huge amount of flavor but summer rolls don't usually. I could have probably done a bit more seasonings on the shrimp and the kale.

And then I made parsnip soup. I actually ended up throwing cilantro in since i had a ton leftover. It was very, very roughly based on thisbut I am not even going to include the recipe since I made so many changes. What I did is below:

6 cups water
2 cups unsweetened almond milk
Just over 1 lbs parsnips (_after_peeling and chopping so a bit more)
small to medium Yukon Gold potato (to give some creaminess)
Lots of Osem (vegetarian chicken soup bouillon)
fresh pepper
lots of fresh cilantro
hot paprika (not smoked)
curry powder
crushed red pepper

I let it all simmer for a while and then immersion blended it.

So the meal was very good; especially the soup however the major downside is that it is actually a very expensive meal. Between the shrimp, the kale and the veggies, it added up quickly. Oh well, still a lot better than eating out.

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Original WP Post ID: 7184

Original WP Pub Date: 2014-01-26_195804