Creamy Apple-Parsnip Soup
1 cup(s), chopped
2 clove(s), large, minced
Fat free reduced sodium vegetable broth
3 cup(s), peeled and chopped
1 pound(s), cubed, peeled and chopped
¾ tsp(s), divided
Plain fat free Greek yogurt
Roasted salted pepitas
8 tsp(s), chopped
- 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.
- 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.
- 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.
- Serving size: ¾ cup