Apple and Parsnip Soup
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Apple and Parsnip Soup
Times
- Prep Time : 15 min
- Cook Time : 30 min
- Ready Time : 45 min
Servings
Ingredients
- 2 tablespoons olive oil
- 2 large shallots, peeled and sliced
- 1 pound parsnips, peeld and cut into ½-inch pieces
- 4 granny smith apples, peeled, cored and cut into 1-inch pieces, plus more for garnish if desired
- ½ teaspoon curry powder
- 1½ teaspoon ground coriander
- ½ teaspoon garlic powder
- 5 cups chicken flavored broth
- kosher salt
- freshly ground black pepper
Directions
Heat oil in a large pot over medium-high heat. Add shallots and sauté 2 minutes. Add parsnips and sauté 3 minutes more. Add apples and stir 1 minute. Add curry powder, coriander and garlic powder, stir to coat. Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes. Let cool.
Either with an immersion blender or working in batches, puree soup in blender or food processor until smooth, thinning with more broth if desired. Return soup to clean pot and bring to a simmer. Season to taste with salt and pepper.
To serve divide between bowls and garnish with olive oil and sliced apple if desired.
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About Jamie Geller
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4 Responses to Apple and Parsnip Soup
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Pareve , Soups , Rosh Hashanah , 15-minute Prep , American , Dinner Tonight, Freezer Friendly, Make Ahead , Gluten Free, Vegan, Vegetarian , Fruit, Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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This looks good and easy to make.
Can this be made with other kinds of apples?
This looks delicious!
Came out wonderful, a great treat on a Shabbos in the winter! Even without the shallots (I’m allergic) it was very flavourful!
loved the thickness and sweet tart flavor of this soup, excellent!