Today I made a parsnip soup with apples and sage. Yum. I'm trying to use a few different ingredients and flavors to add some variety to our usual favorites. It's a good time for nice root veggies, so I thought I'd try a new soup. Unfortunately, like most yummy things, it didn't last long enough in our house to get a picture of the finished and garnished product. I veganized and made a few changes to the original recipe here.
INGREDIENTS
2 Tbs Vegan butter
1 medium onion
2 Apples
4 Parsnips (about 1.5 lbs)
4 Cups vegetable stock (one veggie bullion and 4 cups water)
4-5 Sage leaves, plus extra to garnish
2 Whole cloves or a few pinches of ground
1/2-2/3 Cup almond cream
Salt and freshly ground black pepper
DIRECTIONS
1. Sauté chopped onion, parsnips, and 1 apple until edges have started to brown, stirring occationally.
2. Add stock, sage, cloves, salt and pepper. Bring to boil, cover, and let simmer for 30-40 minutes, until the parsnip is softened.
3. Remove cloves if whole, then puree. I use an immersion blender. Season to taste, and reheat gently with the cream.
4. In a small pan, sauté the second apple with a bit of butter and cinnamon until lightly browned.
5. Serve hot, garnished with the sautéd apple slices and sage leaves. Serve with grainy bread slices.
