Parsnip Apple Soup
45 minutes; 30 minutes active
The tangy and sweet qualities of both parsnips and apples combine in this delicious and hearty fall soup.
- 2 tablespoons vegetable oil
- 3 cups diced yellow onion (1 medium onion)
- 1 1/2 pounds parsnips, peeled and diced
- 2 cups peeled and diced apple
- 2 teaspoons ground coriander
- 4 cups vegetable broth
- 1 cup heavy cream or milk
- 1/2 cup minced parsley
- Ground black pepper
- 4 ounces chèvre (optional)
Heat a stockpot over medium-high heat and sauté the onion in the oil for 5 minutes. Add the parsnips and apples and sauté another 6-8 minutes, stirring occasionally. Add the coriander, a pinch of salt and the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until parsnips are soft. Remove from heat and add the cream or milk, parsley and a pinch each of salt and pepper. Use a food processor or blender to puree the soup (in small batches if necessary). Season with salt and pepper and serve warm with a small dollop of chèvre on top.
Serve this soup with rustic bread as a delicious prelude to any fall meal, particularly turkey or earthy grain based dishes, such as wheat berry or kamut salads.
285 calories, 7g. fat, 12 mg. cholesterol, 524 mg. sodium, 41 g. carbohydrate, 12 g. fiber, 8 g. protein