I must admit I’ve never been the biggest fan of parsnips and tend to favour other root vegetables when cooking. However, as they’re so nutritious and because I get a seasonal vegetable box delivered each fortnight with a good stack of parsnips in there, I am always trying to find ways to enjoy it. Thankfully a friend shared a delicious, creamy parsnip and apple soup recipe with me that goes down a treat!
To make this soup even more hormone-friendly and filling, I recommend having it with some protein to balance the meal. This soup goes wonderfully well with cooked chicken (either mixed in or served with a salad) or a personal fav is to have some mackerel pate on a slice of sourdough alongside (the sourdough also helps to mop up the soup!). A great veggie option is to have it with cooked quinoa stirred in.
Parsnip and Apple Soup
2 Tablespoons coconut oil (I buy unflavoured coconut oil) or butter
1 medium onion, chopped
1 kg parsnips, peeled and chopped
1 leek, finely sliced
1 celery stick, chopped
1 bay leaf
1.5 Litres Vegetable stock (or chicken stock)
1 apple, sliced, cored but unpeeled
1. Caramelise the onion in the oil, cooking on low for around 10 minutes. Add the parsnips, leeks, celery and bay leaf and let the vegetables sweat for 5-6 minutes, partially covered. Stir occasionally.
2. Add the stock and bring to the boil, then turn down the heat and simmer gently, for around 10 minutes, until parsnips are soft. Give it an occasional stir.
3. Add the apple and cook for a further 2 minutes. Remove the bay leaf and discard.
4. Take off heat and blend the soup until completely smooth. Season to taste.
You could top with roasted parsnip crisps, brush thin slices with olive oil, roast in a medium over for 30 minutes, turning once.