Updated: Friday, December 8, 2017, 2:55 PM
With winter fast approaching, it’s soup making time! This simple, creamy soup is comforting and delicious. Parsnips are a plentiful winter root vegetable that look like a white carrot. This soup is rich in immune supporting Vitamin C and the optional pumpkin seeds are rich in Zinc to help your family stay healthy this holiday season. Enjoy as an appetizer for your holiday meal, or alongside of a hearty salad or sandwich. Freeze the leftovers for up to three months to enjoy on a snow day!
Sweet Apple Parsnip Soup
1 tablespoon olive oil 1 yellow onion, diced ¾ pound peeled and sliced parsnips ¾ pound peeled and sliced honey crisp apples (or use Granny Smith apples for a more tart flavor) 1 medium Yukon-gold potato, peeled and cubed 4 cups low-sodium vegetable stock ½ teaspoon dried thyme Pepper, to taste Optional topping: toasted pumpkin seeds
Add oil to a soup pot and sauté onion until translucent. Add sliced parsnips, potato, and apples and cook until soft. Stir in vegetable stock, thyme, and pepper. Bring to a boil. Turn off the heat, and allow soup to cool. Transfer to a blender and puree until smooth or use an immersion blender Reheat soup to serve and garnish with pumpkin seeds.
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