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Parsnip Apple Soup with Baked Vegetable Crisps
Lauren Short
Approximately 5 servings
Beginner A delicious, sweet parsnip and apple soup, loaded with lentils and roasted vegetable crisps
RECIPE NOTES
Store the soup in an airtight container in the fridge for up to 5 days.
Total Steps
4
Ingredients
12
Tools Needed
7
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Parsnip Apple Soup with Baked Vegetable CrispsIngredients
- 1 tablespoons Olive Oil
- 2 White Onions
- 2 cloves Garlic
- 600 g Parsnips cut into 1 inch chunks
- 400 g Apples cut into 1 inch chunks
- 1/2 teaspoons Curry Powder
- 1 litre Vegetable Stock
- Chilli Flakes(optional)
- Root Vegetable Crisps(optional)
- Parsley(optional)
- Sliced Spring Onion(optional)
- Cooked Black Lentils(optional)
Instructions
1
Step 1
Heat 1 tablespoon Olive Oil in the bottom of a large stockpot. Roughly chop the onion and saute for 3-4 minutes until translucent. Mince the garlic cloves, add and saute for another 1-2 minutes.
2
Step 2
Add the parsnip, apple and curry powder and stir so everything is coated, cook for 1-2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.
3
Step 3
Using a blender or a stick blender, blend the soup until completely smooth. This soup is very thick as it comes, so if you like your soup a little thinner, add some more vegetable stock until you get the consistency you desire.
4
Step 4
Top with the toppings suggested above and enjoy!
Tools & Equipment
Knife
Chopping board
Measuring spoons
Large stockpot
Spatula
Blender
Stick blender