Prep 15 mins
Cook 30 mins
This recipe elevates the lowly parsnip into something special--a lovely Fall soup. Although not necessary, you can enrich this soup by adding some light cream just before reheating.
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 red onion, chopped
- 4 parsnips, peeled and chopped
- 1 apple, peeled, cored and chopped
- 2 garlic cloves, crushed
- 2 teaspoons garam masala
- 1⁄2 teaspoon chili powder
- 1 tablespoon flour
- 3 1⁄2 cups vegetable stock
- 1 lemon, juice and rind of, grated
- salt and pepper
- Heat the oil and butter in a large pan until the butter has melted.
- Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
- Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
- Stir in the stock and lemon rind and juice, then bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Puree the soup in a blender or food processor, being careful not to splash the hot soup.
- Heat the soup through until piping hot.
- Season to taste with salt and pepper.
I used 3 small apples, 2 BIG garlic cloves, no flour, added 1 cup of red lentils (dahl) and 2 tbs of apple cider vinegar instead of lemon. 7 cups of vegetable stock was used. Once the soup is cooked I added 3/4 cup of soft tofu that was pureed with a handheld blender into a thick cream. Absolutely delicious!
Only changes I made was no lemon rind, and I forgot the flour (whoops!). This soup came out utterly fantastic. Most soup servings come in disappointingly small portions, however this makes a very generous amount. Delicious, nutritious, and easy to make. It doesn't get any better than this. THANKS!