This is a satisfying soup that will brighten your table anytime. Easy-to-make and freezes well so be sure to put some in the freezer, you’ll have something healthy to heat up in minutes.
Serves 8-10 appetizer portions
Ingredients
- 2 tbsp coconut oil or extra virgin olive oil
- 1 medium onion or 1/2 large onion, peeled and roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 2 parsnips, peeled and roughly chopped
- 1 apple, peeled and roughly chopped
- 1 pear, peeled and roughly chopped
- 1 carrot, peeled and roughly chopped
- 1" ginger, peeled and diced
- 3 cups vegetable stock
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 2-3 sprigs of sage, stems removed (plus extra for garnish)
- 3-4 sprigs of thyme, stems removed
- salt and pepper to taste
Instructions
- Put a large stockpot or enamel pot over medium heat and add coconut oil
- Add onions and sauté until translucent
- Add garlic and cook for about a minute
- Add in the spices and stir until you can smell their aroma (about 1-2 minutes)
- Put chopped parsnip, apple, pear, carrot and ginger in the pan. Cook on medium-low for about 5 minutes, stirring frequently, to meld all the flavors together
- Add vegetable stock, salt and pepper and bring to a boil. Lower heat, cover and simmer for about 15 minutes more (until fruit and vegetables are soft enough to purée)
- Stir in fresh herbs and adjust seasoning if necessary
- Purée soup in blender (only fill about 3/4 of the way up - do in batches if necessary) or with an immersion blender
- Serve immediately and garnish with herbs or store in refrigerator. You can also freeze this soup and reheat on the stove
This is DELICIOUS.
But how you get 8 appetizer portions? I doubled the recipe and got about that.
FABULOUS. I will make this again and again.
I made two batches this weekend and it is delcious!
What kind of apple did you use?