Irish Apple Parsnip Soup
Sweet and creamy, lightly spiced, this soup is very tasty.
Serving Size: 4
- 1 & 1/2 pounds parsnips, peeled and cut in chunks
- 1 large apple, peeled, cored and cut into chunks
- 2 tablespoons olive oil
- 3 cups vegetable bouillon
- 1/2 teaspoon sage
- 1/2 teaspoon ground cloves
- 1/4-1/3 cup soy cream
- optional parsley chopped as garnish or a few slices of apples
- Prepare the parsnips and apple.
- Heat the olive oil in a large pot, add the parsnip and apple pieces.
- Saute lightly, turning to insure that the parsnips are evenly coated with the oil.
- Add the vegetable bouillon cloves and sage.
- Cook at a low boil until the parsnips are soft (about 10 mints).
- Puree the soup to a smooth consistency (I use an immersion blender).
- Add the soy cream to create the desired thickness.
- Serve garnished with chopped parsley or apple slices.
Adapted from www.inmamaskitchen.com. According to “Mama’s Kitchen” the Irish would say, “Out of the kitchen comes the tune.”