Parsnip and Apple Soup Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

1 tablespoon olive oil

1 small onion (diced small)

3 cloves garlic (minced)

1 teaspoon kosher salt

¼ teaspoon ground nutmeg

¼ teaspoon ground coriander

¼ teaspoon white pepper

1 pound parsnips (about 3 medium parsnips, peeled and cut into 1/2” rounds)

1 medium honeycrisp apple (peeled and cut into small cubes; can use gala or similar)

1 medium Yukon gold potato (approx 8 ounces, peeled and cut into small cubes)

4 cups broth

1 cup water

¼ cup dry white wine

1 bay leaf

2 teaspoons maple syrup (optional for balancing sweetness)

Olive oil, sumac, pomegranate arils, and fresh parsley

Directions

In a large soup pot, over medium heat, add the olive oil and onion. Saute for 6-7 minutes, mixing often, until translucent.

Mix in the garlic, nutmeg, coriander, white pepper and salt. Stir together and cook over medium-low heat until fragrant for 1 minute.

Add the parsnip, apple, potato, broth, water, wine, bay leaf to the pot. Bring to a boil, then reduce to a simmer, and cook mostly covered (with the lid just slightly ajar) for 20-25 minutes until all vegetables are softened and fork tender.

Turn the heat off and let the soup sit for 10 minutes, to cool a bit. Remove the bay leaf.

Carefully use a ladle and transfer the soup mixture into a 64 ounce high-speed blender (in 1 batch) or add in 2-3 batches to a medium blender (usually 48 ounce blender), and blend until fully smooth. Be extra careful not to blow the blender lid off with the hot soup. I like to hold the blender cover down with a towel, keeping your hand on it the entire time while blending. Also, some blender lids allow you to release a little of the steam.

Transfer all the blended soup batches back to the pot, and stir together.

Taste the soup, and add maple syrup if you would like the soup to be sweeter (or if the parsnips are slightly bitter). Adjust seasonings to your palate if needed. Mix and heat over a medium flame for a couple minutes until warm.

Serve right away, and garnish with a drizzle of olive oil, sprinkle of sumac, pomegranate seeds, and parsley leaves. Or storage options are listed below.

Nutrition

• Calories: 148 kcal
• Total Fat: 3 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 2.3 g
• Sodium: 1028 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 5 g
• Total Sugars: 11 g
• Protein: 2 g