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Parsnip & Apple Soup

August 3, 2017

This is a satisfying soup that will brighten your table through all 4 seasons. Easy to make and freezes well. Be sure to put some in the freezer so when you're too busy to cook, you'll have something healthy to heat up in minutes.

 

 

Serves 8-10 appetizer portions

 

Ingredients:
 

  • 2 tbsp coconut oil or extra virgin olive oil

  • 1 medium onion or 1/2 large onion, peeled and roughly chopped

  • 1 clove garlic, peeled and roughly chopped

  • 2 parsnips, peeled and roughly chopped

  • 1 apple, peeled and roughly chopped

  • 1 pear, peeled and roughly chopped

  • 1 carrot, peeled and roughly chopped

  • 1" ginger, peeled and diced

  • 3 cups vegetable stock

  • 1 tsp cumin

  • 1 tsp coriander

  • 1/2 tsp turmeric

  • 2-3 sprigs of sage, stems removed (plus extra for garnish)

  • 3-4 sprigs of thyme, stems removed

  • salt and pepper to taste

 

Instructions:
 

  1. Put a large stockpot or enamel pot over medium heat and add coconut oil

  2. Add onions and sauté until translucent

  3. Add garlic and cook for about a minute

  4. Add in the spices and stir until you can smell their aroma (about 1-2 minutes)

  5. Put chopped parsnip, apple, pear, carrot and ginger in the pan. Cook on medium-low for about 5 minutes, stirring frequently, to meld all the flavors together

  6. Add vegetable stock, salt and pepper and bring to a boil. Lower heat, cover and simmer for about 15 minutes more (until fruit and vegetables are soft enough to purée)

  7. Stir in fresh herbs and adjust seasoning if necessary

  8. Purée soup in blender (only fill about 3/4 of the way up - do in batches if necessary) or with an immersion blender

  9. Serve immediately and garnish with herbs or store in refrigerator. You can also freeze this soup and reheat on the stove

 

 

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