Shared with permission from: http://strongertogether.coop
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Ingredients
- 2 tablespoons vegetable oil
- 3 cups diced yellow onion
- 1&1/2 pounds parsnips peeled and diced
- 2 cups apple peeled and diced
- 2 teaspoons ground coriander
- 4 cups vegetable broth
- 1 cup heavy cream or milk
- 1/2 cup minced parsley
- 4 ounces chèvre optional
- ground black pepper to taste
- salt to taste
Servings:
Instructions
- Heat a stockpot over medium-high heat and sauté the onion in the oil for 5 minutes.
- Add the parsnips and apples and sauté another 6-8 minutes, stirring occasionally.
- Add the coriander, a pinch of salt and the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until parsnips are soft.
- Remove from heat and add the cream or milk, parsley and a pinch each of salt and pepper.
- Use a food processor or blender to puree the soup (in small batches if necessary). Season with salt and pepper and serve warm with a small dollop of chèvre on top.
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