Parsnip soup stars one of my favorite roots.
In this delicious apple parsnip soup, not only does the parsnip not get discarded after cooking, it is indeed the co-star of the show, all the way up there with the apple: What a match! You will love the short, sweet and dazzling ingredient list.
Sage and apples:
A real celebration of winter flavors, and a perfect showcase for cooking with fruit, like on Tu Bishvat.
Parsnip soup is naturally low-carb and gluten-free, so I am confident you will go for it!
Immersion blender is inexpensive and fits snugly in your kitchen drawer. It is quite useful, as it affords you a great economy of steps. Blend your soup right in your pot!
- 1/3 cup olive oil
- 1 large onion, quartered
- 4 ribs celery, peeled
- 2 tablespoons curry (skip on Passover, and substitute a good pinch red pepper flakes)
- 2 stalks lemongrass, minced, or 2 tablespoons ground (Passover: fresh only. Skip if it proves too hard to find)
- 2 teaspoons turmeric
- 3 granny smith apples, unpeeled, grated
- 4 large parsnips, grated
- 4 cups unfiltered apple cider
- 3 tablespoons honey, agave or maple syrup
- 8 cups water
- Salt to taste
- 3 sprigs fresh sage, leaves only, minced
Heat the oil in a wide heavy pot.
In a food processor, coarsely chop the onion and celery. Add to the pot and sauté until translucent. Add the curry, lemongrass and turmeric, and cook 1-2 more minutes. Add all remaining ingredients and bring to a boil. Reduce to medium and cook about 30 minutes. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot.