Smooth Parsnip and Apple Soup

Not too long ago, I made a soup that featured parsnips and we loved it so much that I decided to make another one using a different recipe.  This time, I called upon Martha Stewart for my resource and we liked this one also but I don't think quite as much as my first one which used coconut milk.

Smooth Parsnip and Apple Soup  adapted from Martha Stewart

1 - 2 tablespoons olive oil

3 prepared sliced leeks

4 parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
3 carrots, sliced
1/2 onion that was left over, sliced

2 apples, peeled, cored, and cut into 1-inch pieces

1 medium baking potato, peeled and cut into 1-inch pieces

2 cups vegetable broth

Salt and pepper

Method:

Heat oil in a large pot over medium heat. 

Add leeks. Cook, stirring, 5 minutes.

Add parsnips, apples, potato, carrots, broth, and 4 cups water. 

Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.

Using immersion blender, mix until smooth.  I missed a few pieceses of vegetables which floated around in our soup.

Eat and enjoy.

Linked to:  See Ya in the Gumbo    Treasure Box Tuesday      Two Cup Tuesday              Fat Tuesday       Hearth and Soul Hop       Real Food Recipe Round Up       Tuesday’s Table