Parsnip and Apple Soup
6 servings · 20 min prep · 30 min cook
| 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 in full
- 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!
