Cream of Parsnip and Apple Soup

An Irish soup! More Comfort food. For a Vegetarian dish sub the butter for oil, the chicken stock for veggie stock and the cream for soy milk.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2  tablespoons butter
• 1  lb parsnip, thinly sliced
• 1  lb apple, peeled, cored, & sliced
• 1  onion, diced
• 1  teaspoon brown sugar
• 2  teaspoons curry powder
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1⁄2 teaspoon cardamom seed
• 1⁄2 teaspoon cinnamon
• 2  garlic cloves, minced
• 4  cups  chicken stock
• 1⁄2-1  cup  cream
•  salt and pepper
•  parsley

Directions

1. Melt the butter, add the parsnips, apples, onions and sugar.
2. Sauté till soft.
3. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
4. Pour in the stock slowly, stirring until well mixed.
5. Cover and simmer gently for 20 minutes, until the parsnips are tender.
6. Taste for seasoning.
7. Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.
8. Garnish with parsley.