Creamy Apple-Parsnip Soup
1
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
This elegant soup would make a stunning first course at a dinner party. It tastes earthy and sweet (from the parsnips and apples), with a savoury backbone to keep it from feeling like dessert. We recommend a tart apple such as Granny Smith for this recipe, but you can use a sweeter apple if you prefer. You can make the soup a day or two in advance; just reheat it over medium-low heat before serving.
Ingredients
Olive oil
1 tbsp(s)
Onion
1 cup(s)
Garlic
2 clove(s), large, minced
Fat free reduced sodium vegetable broth
3 cup(s)
Apple
3 cup(s), peeled and chopped
Uncooked parsnip
1 pound(s), cubed, peeled and chopped
Kosher salt
1 tsp(s)
Ground coriander
¾ tsp(s)
Ground cumin
¾ tsp(s), divided
Plain fat free Greek yogurt
½ cup(s)
Oil roasted salted pepitas
8 tsp(s)
Fresh parsley
8 tsp(s), chopped
Instructions
1
Heat the oil in a large saucepan over medium. Add the onion and garlic; cook until softened, 4 to 5 minutes, stirring occasionally. Stir in the broth, apples, parsnips, salt, coriander, and a rounded ½ tsp cumin. Bring to a boil over high heat. Cover, reduce the heat to medium-low, and cook until the apples and parsnips are tender, about 15 minutes.
2
Meanwhile, in a small bowl, stir together the yogurt and the remaining ⅛ tsp cumin. Whisk in enough water to make the mixture slightly runny, 1 to 2 tablespoons.
3
Pour the apple mixture into a blender. Remove the center piece of the blender lid to allow steam to escape. Seal the blender lid and cover the opening with a kitchen towel. Blend on high speed until the soup is smooth, about 1 minute. Pour ¾ cup soup into each of 8 bowls; top each serving with about 1 tbsp yogurt mixture and 1 tsp each pepitas and parsley.
4
Serving size: ¾ cup
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