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 

Comments

  1. AniaDecember 14, 2014 at 9:25 PM

    Salam kenal! Blongnya keren dan enak;)! Saya lihat bahwa Anda upload banyak foto makanannya. Apa Anda mau mengembangkan blognya lagi?
    Kunjungi page kami di: www.kumpulbagi.com Semuanya gratis, cepat dan tanpa limitasi. Anda bisa upload sebanyak files (audio, video, pdf, jpg, dll.), membuat koleksi berkas dan bagikan dengan lainya. Coba servis kami tanpa registrasi :)

    ReplyDelete
  2. Rambling TartDecember 15, 2014 at 1:10 AM

    This sounds exquisite, Chaya. :-) I've been craving soup so much lately, and this is just what I'd love. :-)

    ReplyDelete
  3. Jo-Lynne ShaneDecember 20, 2014 at 7:44 AM

    What an interesting combination!

    ReplyDelete
  4. JillDecember 20, 2014 at 9:46 PM

    Looks yummy! I am SO not a soup person, but my husband really likes soup, so I might have to give this a try for his sake!

    ReplyDelete
  5. April J HarrisDecember 24, 2014 at 3:17 AM

    Parsnip and apples make such a lovely combination! The sweetness of the apples would set off the tang of the parsnips so well. Thank you for sharing this lovely winter soup with us at the Hearth and Soul hop, Chaya.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more