Description
Rich but fresh, savory but pleasantly sweet and tart, this fantastic combo of apples, parsnips, and spices, called pastinakensuppe mit apfel in German (or parsnip soup with apples) makes a divine autumn or winter soup!
Ingredients
Units
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- 2 cups veggie broth
- A lug of canola oil
- 1 medium sized onion, diced
- 1 garlic clove, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 large, tart apple, peeled, cored, and roughly chopped
- 3 parsnips (about 10 ounces), peeled and roughly chopped
- salt to taste
- 3/4 cup unsweetened almond milk
- yogurt for garnish
- 1–2 sprigs fresh cilantro, stems removed and discarded
Instructions
- Warm the broth over medium heat.
- Heat the oil in a separate soup pot over medium heat. Once hot, add the onion and sauté until just translucent.
- Add the garlic and ground spices to the onions, stir well, and continue cooking for one minute.
- Add the warmed broth to the onion and spice mix, along with the apple, parsnips, and salt to taste.
- Bring the whole thing to a boil, reduce the heat to a simmer, cover, and simmer for 15 minutes.
- After 15 minutes, or when the parsnips are tender, remove the pot from the heat and stir in the almond milk.
- Blend the soup with an immersion blender (or upright blender if you prefer) until smooth. Give it a taste and adjust the seasons as desired.
- Serve it into soup bowls, and garnish with yogurt and cilantro leaves.
Notes
Recipe ©KernGesund – Food Revolution, reposted with permission by Aurora Tedesco
- Cuisine: German
