This apple, carrot & parsnip soup is perfect for the fall. Look for firm, medium sized parsnips with smooth surfaces – large are often split, bitter and their inner cores have a woody texture. They remind me of cream coloured carrots, sweeter and buttery. Carrots and apple round out the flavour and add a velvety dimension.
Makes: 4-6 servings
Ingredients
2 tbsp olive oil
2 cups leeks (white and pale green parts only, washed and diced)
3 cloves garlic, minced
2 cups parsnips, peeled and cut crosswise into ¼ inch slices
1 cup carrots, peeled and cut into ¼ inch slices
1 large green apple, cut into ½ inch pieces, with peel
6 cups vegetable stock
¼ tsp salt
⅛ tsp pepper and nutmeg
1 cup half and half or plain soy milk (optional)
Method
1. In a large pot or Dutch oven, heat oil over medium heat. Saute leeks and garlic in oil for 3-5 minutes or until softened.
2. Add parsnips, carrots, and apple. Stir.
3. Add stock. Simmer covered, over low heat for 30 minutes. Stir often.
4. Transfer in batches to food processor fitted with metal blade. Process until smooth.
5. Return to pot over medium heat. Add salt, pepper, and nutmeg. Stir.
6. Whisk in half and half or soymilk.
