Parsnip and Apple Soup
Image credit: balanchel
This soup in my opinion is the epitome of autumn. With the earthiness of the parsnip and the sweetness from the addition of the seasonal apple. So if you are reading this in autumn why not pop out to your local farm shop or farmers market and pick yourself up some seasonal apples and go make this soup!
Ingredients
1 tbsp olive oil
2 red onion, chopped
2-4 garlic cloves (to taste), crushed
3 celery stalks, chopped
1-2 green Bramley apples, depending on their size and how sweet you would like it, chopped. Keeping the skin on adds to the nutritional benefits of the soup as it contains nutrients such as pectin.
500g parsnips, peeled and roughly chopped
1 litre (4 & 1/2 cups) vegetable stock
200ml coconut milk
Juice and zest of 1 lemon
Ground Pepper
Method
Heat oil in a large pan over a medium heat.
Add the onion and celery to the pan, cook until the onions have softened, about 3 minutes.
Add in the apple, parsnips, and stock.
Bring to a boil, and let simmer for about 25 minutes, or until the parsnips are soft.
Once soft, take off the heat.
Blend until smooth.
Pour in the coconut milk, return to the heat and stir to combine.
Add the garlic, zest and juice of lemon, adding these at this point sustains more of the nutritional benefits of the garlic and stops the lemon from tasting bitter. I zest straight into the soup for less mess and more zest!
If you can resist and don’t want to eat immediately or you have left overs you can store it in the fridge in an airtight container and the soup should stay fresh for around 2-3 days.
Place in bowl of choice and add a few grinds of pepper
and enjoy,