Creamy Parsnip and Apple Soup
This Creamy Parsnip and Apple Soup is the perfect way to start an Irish meal, or serve as a healthy and delicious main course!
soup, parsnips, apple, Irish, whole 30, paleo, recipe
(peeled and chopped)
Granny Smith apples
(peeled, cored, chopped)
sea salt and black pepper
(or coconut milk)
(minced for garnish)
Crustini - Optional
Heat olive oil in a large Dutch oven over medium heat.
Add the onion and cook for 3 - 5 minutes, or until softened but not brown.
Add the parsnips, apples, and potato and stir to combine.
Cover the pan, reduce heat and cook until the apples begin to breakup, about 10 to 12 minutes, stirring occasionally.
Add the broth, curry powder, cumin, coriander, salt, and pepper. Bring to a boil.
Place the cover back on the pan, reduce heat, and simmer for 35 - 40 minutes, or until the vegetables are tender.
Puree soup using an immersion blender until smooth. Or pour into a blender in small batches and puree until smooth, and return to pan.
Whisk in the Cashewmilk, and adjust seasonings in necessary.
To serve, ladle the soup into shallow bowls, sprinkle with chives, and top with 2 Crustini, if desired.
Preheat the broiler. Cut eight to ten 1/2" slices from a baguette and drizzle with olive oil.
Toast the slices on a foil lined pan, about 4" from the heat, turning them so that both sides are lightly toasted.
Any non-dairy milk will work, but almond or rice will make a very thin soup!
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