Description: A comforting soup made with parsnips, apples, onions, vegetable stock, and cream.
Preparation time: 10 minutes
Cooking time: 30 minutes
Serving size: 4-6
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 parsnips, peeled and chopped
- 2 apples, peeled and chopped
- 4 cups vegetable broth
- Salt and black pepper to taste
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 cup heavy cream (optional)
- Chopped fresh parsley for garnish (optional)
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sautรฉ for about 3 minutes until the onion is soft.
- Add the chopped parsnips and apples to the pot and sautรฉ for another 5 minutes until they start to soften.
- Pour the vegetable broth into the pot and add salt, black pepper, nutmeg, and cinnamon. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for about 20-25 minutes until the parsnips and apples are fully cooked and tender.
- Remove the pot from heat and let the soup cool slightly. Using an immersion blender, puree the soup until it is smooth and creamy.
- If you want to make the soup even creamier, add 1/4 cup of heavy cream and stir to combine.
- Taste the soup and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.