Parsnip apple soup.

I finally replaced my broken immersion blender! So now I am going nuts and making all kinds of mushy things: super velvety guacamole, white bean dip, pesto… And today, soup. This is simple, quite quick, and creamy (though non-dairy and low fat). A very satisfying soup!

Parsnip apple soup

  • 2 big, fat parsnips
  • 1 apple (like Granny Smith)
  • 1 small white/yellow onion
  • 1 clove garlic
  • 1 Tbsp olive oil
  • 500 ml chicken or vegetable stock, or 500 ml water and 1 stock cube (I use a low sodium stock cube from my local health food store)
  • about 150 g soft silken tofu
  • curry powder, salt, pepper

Chop the onions and garlic roughly, and start to sauté in the oil in a big pot. Peel and chop the apple and parsnips roughly, and add to the pot. Add your stock, or crumble in your stock cube and add water. Bring to a boil, simmer for about 20 mins until the veggies are softened. Use your immersion blender to puree the veggies, and then add the silken tofu. Process again. It should be smooth without any lumps, and even in color. Season to taste with a bit of curry powder, salt and pepper. The parsnip should be the dominant flavor, so don’t overdo the curry. Reheat briefly if necessary.



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