Parsnip Apple Soup


Prep time30 minutes
Cooking time15 minutes
Total time45 minutes


Serve this soup with rustic bread as a delicious prelude to any fall meal, particularly turkey or earthy grain based dishes, such as wheat berry or kamut salads.


2 tablespoons
vegetable oil
3 cups
onion, yellow (diced, medium-sized )
1 1/2 pound
parsnip (peeled and diced)
2 cups
apple (peeled and diced)
2 teaspoons
coriander, ground (ground)
salt (to taste)
4 cups
stock, vegetable
1 cup
heavy cream (or milk)
1/2 cup
parsley, fresh (minced)
black pepper, ground (to taste)
4 ounces
cheese, goat (optional)


Heat a stockpot over medium-high heat and sauté the onion in the oil for 5 minutes. Add the parsnips and apples and sauté another 6-8 minutes, stirring occasionally. Add the coriander, a pinch of salt and the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until parsnips are soft. Remove from heat and add the cream or milk, parsley and a pinch each of salt and pepper. Use a food processor or blender to puree the soup (in small batches if necessary). Season with salt and pepper and serve warm with a small dollop of chèvre on top.


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