Parsnip & Apple Soup
I have said it before and I will say it again soup is probably my favourite lunch time dish in the fall and winter. I find it so comforting. It also brings back memories of my Nonno. Growing up I remember having lunch with him every weekend at my families cottage. No matter how hot of a day it was, there he was eating soup for lunch so I'm dedicating this soup to him as I know this would be one he would enjoy!
Ingredients:
1 tbsp. butter
2 shallots, chopped
5 medium parsnips, peeled and chopped
2 medium white potatoes, peeled and chopped
3 medium apple, peeled, cored and chopped
1 tsp. dried thyme
8-10 cups vegetable stock
Salt and pepper to taste
4 tbsp. plain Greek yogurt
Handful toasted slivered almonds
Directions:
Melt butter at medium heat. Cook shallots for 2-3 minutes or till fragrant. Add parsnips, potatoes, apples and dried thyme and cook stirring often for 2-3 minutes. Add stock and bring to a boil. Simmer for 20-25 minutes to till all vegetables have softened.
Allow mixture to cool then add to blender and blend till mixture is smooth. Return to pot and season with salt and pepper adding more stock if too thick.
To serve ladle soup in bowls, Drizzle with 1 tbsp. Greek yogurt per bowl, and top with slivered almonds and fresh thyme.
Serves: 4
Time: 45 minutes
