I’m sorry to say that I have been neglecting Graze for a while, but happy to say that I have a gorgeous new recipe for fall! It seemed to happen overnight – the leaves changing colour, the days shorter, the chill in the air. And then I found myself making soup again! It’s apple season and this Parsnip Apple Soup is such a warming, nourishing and seasonal meal, perfect for when the weather starts to change, yet still full of that late summer/early fall sunlight. This soup matches the colour of the trees outside.
Besides being quite pretty, this soup is nutrient-dense. Parsnips belong to the parsley, carrot and celery family and really are a blend of these flavours. They are an excellent source of fibre, vitamin C, B-vitamins and manganese, similar to potatoes but lower in calories. The apple adds extra vitamin C and fibre (one medium apple provides 3g of fibre) and contains pectin which lowers cholesterol levels. You can use olive oil instead of butter to make this soup vegan.
Parsnip & Autumn Apple Soup
1 shallot
2 stalks celery
2 parsnips
1 red potato
1 small yam
1 medium organic gala apple
handful parsley
sage
butter or olive oil
chili flakes
bay leaf (remove before blending!)
vegetable broth
4 capfuls apple cider vinegar
Heat butter or oil in a pot and add everything except for the broth and apple cider vinegar, cooking for about 5-10 minutes. Add a splash of broth and cover to let the veggies steam. After another 5-10 minutes, add enough broth to cover the veggies and let simmer for at least 30 minutes. Remove the bay leaf, and using a hand blender puree the soup then add the apple cider vinegar. Enjoy!
