Apple Parsnip Soup
Healthy, because
Even smarter
The parsnip and apple soup is an all-round feel-good dish, because the essential oils from the parsnips soothe a sensitive stomach and the root vegetables are also easily digestible. Both the apples and the parsnips contain the soluble fibre pectin, which ensures good satiation and stabilises the blood sugar level.
For a vegan parsnip and apple soup, all you have to do is replace the cream with coconut milk or a vegan cream substitute and leave out the crème fraîche.
Ingredients
- Ingredients
- 500 grams Parsnips
- ¾ l Vegetable broth (from a jar)
- 1 onion
- 4 Tbsps vegetable oil
- 1 tsp Curry
- 1 Tbsp Pastry flour
- 200 grams Whipped cream
- 1 Apple
- 1 bunch Chives
- salt
- freshly ground peppers
- Crème fraiche (at will)
Preparation steps
Peel, rinse and cut the parsnips into pieces. Cook the parsnips in the broth for about 15 minutes, until tender. Puree the parsnips with the broth. Peel and finely chop the onion. Saute the onion in hot oil. Add the curry and flour. Mix well and pour in the parsnip puree.
Stir in the cream and season with salt, pepper and nutmeg. Rinse the apple, coarsely grate and mix into the soup. Rinse the chives, cut into rings and sprinkle over the soup. Serve with a dollop of creme fraiche, if desired.
