‘Soup’er Recipes: Parsnip Apple Soup

With the start of the ‘ber’ months of September, October, November and December the weather is finally starting to cool down. And with cooler temperatures comes soup time. I am a soup lover and will eat it at any time of the year but during these months I love to make and eat soup.

Parsnip and apple soup is a delicious way to get a portion of veggies and fruit at the same time. It uses naturally gluten free ingredients.

Parsnips aren’t everyone’s choice for a vegetable, but you have to be open minded and give them a try. They are an acquired taste, but the addition of apples sweetens it up a bit.

Ingredients:

• 1 tbsp butter
• 1 tbsp olive oil
• 2 medium onions
• 1 1/2 lb parsnips, peeled and chopped
• 1 1/2 lb apples, peeled and chopped
• 1 l water
• 150 ml milk
• sea salt and pepper to taste

The recipe calls for cooking apples which are almost non existent to find here in my part of Canada so I used Gala apples, and they gave the soup a nice sweet taste.  You could use whatever variety of apple you prefer.

Directions:

• peel and chop the ingredients
• lightly cook parsnip and onions in oil
• add apples and water
• cook till tender
• when cool, blend till smooth
• add milk, blend again
• heat and serve

It was delicious with some gluten free bread and some chunks of cheese. A warming and delicious meal.

The rest was frozen for those cold winter days.  Two cups of soup is a good measure for fitting into the freezer bags.   I’ve tried freezing soup in various methods using round and square containers but now I use a medium size freezer bags as they lay flat and don’t take up as much room, just be sure to burp out all the air before sealing.  And they defrost a lot quicker.

This recipe came from The English Kitchen cookery book which I was pleased to preview and is here on Marie’s website.

Another way I love parsnips is roasted with a few other veggies in the oven.

Find a yummy recipe to cook.

*** Hint: Waste not want not.

I frequently save the liquid from cooking veggies and potatoes to use as stock for my soups. I also poach chicken in water and save the liquid to use as a base for my chicken soups.