Parsnip Apple Soup with Baked Vegetable Crisps
2 White Onions
2 Garlic Cloves
600 g (4 cups) Parsnips cut into 1 inch chunks
400 g (2.5 cups) Apples cut into 1 inch chunks
1 litre (4 1/4 cups) Vegetable Stock
1/2 tsp Curry Powder
Cooked Black Lentils
Sliced Spring Onion
Root Vegetable Crisps
Heat 1 tablespoon Olive Oil in the bottom of a large stockpot. Roughly chop the onion and saute for 3-4 minutes until translucent. Mince the garlic cloves, add and saute for another 1-2 minutes.
Add the parsnip, apple and curry powder and stir so everything is coated, cook for 1-2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.
Using a blender or a stick blender, blend the soup until completely smooth. This soup is very thick as it comes, so if you like your soup a little thinner, add some more vegetable stock until you get the consistency you desire.
Top with the toppings suggested above and enjoy!
A delicious, sweet parsnip and apple soup, loaded with lentils and roasted vegetable crisps
Store the soup in an airtight container in the fridge for up to 5 days.
Wednesday, December 21, 2016 - 10:59am