Parsnip Apple Soup
This is a lovely soup, mild sweet, yet hearty and warming. It is elegant enough for a holiday meal, or humble enough for a warm meal on any cold night.
Serving Size: 4
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2-3 parsnips, peeled and chopped
- 2 apples, peeled, cored and chopped
- 3 vegetable bouillon , cups
- 1 apple juice, cup
- 2-3 thyme, sprigs
- salt and pepper to taste
- soy yogurt (plain) as garnish
- thyme leaves as garnish
- Heat the oil in a large soup pot.
- Chop the onion and place in the heating oil to sauté.
- Peel and chop the parsnips ad add to the cooking onion.
- Add the vegetable bouillon.
- Peel, core and chop the apples and add to the cooking parsnips.
- Remove the leaves from 2-3 springs of thyme and add to the soup.
- Cook the soup until the vegetables are tender.
- Add the cup of apple juice.
- Puree the soup.
- Thin the soup to the desired consistency with more vegetable bouillon of apple juice. If desired, you could also use soy yogurt or a non-dairy milk, however we did not find that necessary.
- Season to taste with salt and pepper.
- Serve the soup in bowls, garnished with a swirl of soy yogurt and a few thyme leaves.