Parsnip Apple Soup
This is a puréed soup that balances the natural, earthy sweetness of parsnips with the acidity from tart apples, like Granny Smith or McIntosh. Instead of using heavy cream, this soup gets its creamy body and texture from blending in two cans of cannellini beans, which keeps it dairy-free while also adding some protein.
Ingredients
Ingredients (Serves ~8)
- 1/4 cup extra virgin olive oil
- 2 onions chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 sweet-tart apples Granny Smith or McIntosh, cored and chopped
- 2 lbs parsnips peeled and chopped
- 8 cups vegetable or chicken stock
- 2 cans cannellini beans 15-oz, drained and rinsed
- 2 tablespoons apple cider vinegar
- Sea salt
- Freshly ground black pepper
Instructions
- Heat olive oil in large pot over medium heat.
- Sauté onions until soft, about 5 minutes.
- Add cumin and coriander, cook 30 seconds until fragrant.
- Add chopped apples and parsnips, season with salt, cook 5 minutes.
- Pour in stock and beans, bring to boil.
- Simmer 20 minutes until parsnips are soft.
- Turn off heat and blend soup until smooth.
- Stir in apple cider vinegar and black pepper.
- Taste and adjust seasoning as needed.
Notes
Use immersion blender or carefully blend in batches in standing blender.