Parsnip Apple Soup. Yum. Just Yum.
Parsnips are one of my favorite roots; they are definitely not for chicken soup only!
Parsnips tend to be mildly neglected this side of the pond. Not so in our Sephardi Cuisine, they are no shrinking violet. Consider the intriguing Hot and Sweet Parsnips of my country!
In this delicious parsnip apple soup, not only does the parsnip not get discarded after cooking, it is indeed the co-star of the show, all the way up there with the apple: What a match! Short, sweet and dazzling ingredient list. Plus the seasonings add such a nice warmth, with the kick of curry setting off all the sweet flavors.
Sage and granny smith apples: A real celebration of winter flavors!
Moreover, parsnip apple soup is naturally low-carb and gluten-free, and I am confident you will love it as much as my guests do.
- 1/3 cup olive oil
- 2 pouches Levana Nourishments Garden Vegetable
- 3 granny smith apples, unpeeled, cut in large chunks
- 4 large parsnips, cut in large chunks
- 3 tablespoons honey, agave or maple syrup (avoiding all sugar? Use 3-4 packets stevia)
- 8 cups water
- Salt to taste
- 2 tablespoons curry
- 2 teaspoons turmeric
- 2 tablespoons cinnamon
- 3 sprigs fresh sage, leaves only, minced
Bring all ingredients to a boil in a wide heavy pot. Reduce the flame to medium and cook, covered, about 30 minutes. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot.
No comments yet.