Parsnip and Apple Soup
- 6 servings
- 20 min prep
- 30 min cook
Ingredients
- 1 tablespoon olive oil
- 2 white onions (peeled)
- 2 clove garlic
- 1½ pound parsnips (peeled, cut into 1 inch chunks)
- 1 pound apple (peeled, cut into 1 inch chunks)
- 1 quart vegetable stock
- ½ teaspoon curry powder
- salt and pepper (to taste)
- ½ cup black lentils (cooked according to package directions)
- 1 spring onion (sliced)
- 1 sprig parsley
- 1 tablespoon chili flakes
- 1½ cup root vegetable chips
Steps
- Heat 1 tablespoon olive oil in the bottom of a large stockpot on medium heat. Roughly chop the onion and saute for 3-4 minutes until translucent. Mince the garlic cloves, and add them to the stockpot. 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 an immersion blender, blend the soup until completely smooth. If the soup is too thick, add some more vegetable stock until you get the consistency you desire.
- Top with the toppings suggested above and enjoy!
From www.healthygreenkitchen.com
Added by Platefolio
