Parsnip and Apple Soup

Name: Parsnip and Apple Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters no-salt-added chicken stock (such as Swanson); 1 Tbsp cider vinegar; 2 bacon slices, cooked and crumbled; 2 Tbsps chopped fresh flat-leaf parsley; 2 teaspoons chopped peeled fresh ginger; 454 grams cups chopped peeled Fuji apple (about; 2 garlic cloves; 2 teaspoons ground coriander; 1 teaspoons ground cumin; 0 teaspoons ground white pepper; 1 teaspoons kosher salt; 118 milliliters plain low-fat yogurt; 355 milliliters chopped onion; 907 grams cups chopped peeled parsnip (about; 2 Tbsps unsalted butter; 473 milliliters water

Parsnip and Apple Soup is a gluten free and primal recipe with 8 servings. This soup has 220 calories, 6g of protein, and 7g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have flat-leaf parsley, fuji apple, yogurt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Melt the butter in a large saucepan over medium-high heat.

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Butter

Equipment you will use

Sauce Pan

Add parsnip and next 8 ingredients (through garlic); saut 8 minutes.

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Parsnip

Garlic

Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender.

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Parsnip

Vinegar

Stock

Water

Remove from heat; uncover.

Let mixture stand 10 minutes.

Place half of the parsnip mixture in a blender.

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Parsnip

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain the mixture through a sieve into a bowl, and discard solids.

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Blender

Sieve