If you’re looking for a soup that truly celebrates the sweetness and versatility of root vegetables, parsnip and apple soup is a must-try. The star of this recipe is the parsnip, a delicious root vegetable with a naturally sweet, nutty flavour that becomes even richer when cooked.
Parsnip and Apple Soup
Ingredients
- 2 lbs Gwillimdale Farms Parsnips
- 2 tbsp olive oil
- 2 leeks, chopped
- 2 cloves garlic, minced
- 2 inch piece ginger, peeled and minced
- 1 tbsp curry powder
- 2 apples, peeled and chopped
- 5 cups vegetable stock
- 1/2 tsp apple cider vinegar
Instructions
- Place a Dutch oven on the stove over mediumheat. Once hot, pour in the olive oil. Add the shallots and sauté until soft,about 4 minutes.
- Add the leeks and continue to sauté until soft, stirring often. This takes about 5 minutes.
- Add the garlic, ginger, and curry powder. Stir for about 1 minute, or until very fragrant.
- Add the apples, cashews, and parsnips. Seasongenerously with salt and pepper and stir. Pour in the vegetable stock and stiragain. Cover and bring to a boil and then lower the heat to a simmer. Set thelid slightly askew on top and simmer until parsnips are tender, about 15-20minutes.
- Ladle some of the soup into an upright, ventedblender and blend on high until smooth. I can usually get this volume of soupblended in 2 batches. Return the puréed soup to the Dutch oven and stir in theTamari and apple cider vinegar.
- Check the soup for seasoning and adjust ifnecessary. Also, add more stock at this point if you’d like a more fluidtexture. Bring the soup back up to a boil and then serve!
