As the days get cooler and the evenings grow longer, we reach for warm sweaters and crave hearty, savoury foods. Here’s one recipe that should hit the spot!
Apple Parsnip Soup
2 tbsp extra virgin olive oil
4 cups parsnip, grated
2 cups onions, small dice
1/2 cup carrot, small dice
1/2 cup celery, small dice
2 tsp fresh, minced garlic
1 bay leaf
2 tsp fresh thyme, minced
3 Granny Smith apples, peeled and grated
3 L vegetable stock, hot
1/2 cup cream, hot (skim milk for reduced fat)
Salt pepper
Sweat vegetables and garlic in oil over medium heat until the onion is translucent. Add bay leaf, thyme and apples; cook for 5 minutes. Add the hot stock and simmer for 10 minutes. Puree in a blender until perfectly smooth and add the hot cream. Season to taste with salt and pepper.
Serves 6-10.
