Roasted Parsnip & Apple Soup
SERVES
2PREP TIME
00 minCOOK TIME
00 minIngredients
2 tbsp. olive oil
3 C parsnips, medium diced
1/4 c onions, medium diced
1/4 c celery, medium diced
1/2 c Yukon gold potatoes, medium diced
½ tsp celery seeds
½ tsp fennel seeds toasted & ground
Pinch nutmeg
1 tsp. garlic, chopped
2 tbsp. cider vinegar
½ c apple cider
4 c water or vegetable stock
1 c green apples
2 T parsley, chopped
½ tsp salt
¼ tsp black pepper
Directions
-
Toss parsnips in 1 tsp. of olive oil and roast at 350 for 10-15 minutes or until soft.
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In a medium sauce pan on low heat sweat the onions, celery and potatoes in 1 tbsp. of olive oil for 8 minutes or until soft, stirring occasionally. Add parsnips and cook for an additional 5 minutes.
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Turn heat to medium and add nutmeg, fennel and celery seeds. Add 1 tsp. olive oil and let spices bloom for 2-3 minutes. At this point the bottom of the pan and vegetables will begin to caramelize.
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Add garlic and cook for 1 minute. Deglaze with cider vinegar and cider stirring to remove the caramelization from the bottom of the pan. Add water or vegetable stock and simmer on low for 20 minutes.
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Toss apples with remaining teaspoon of olive oil and roast at 350 for 6 minutes. Cool and reserve.
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