What the what is a parsnip, right?! I didn’t know what to make of the oddly shaped vegetable before I started this recipe. All I knew was: the parsnip is a winter vegetable… it’s winter… and the restaurant menu in the elevator at work has featured a parsnip soup for a week, so I decided to give it a try.
I’m doing a warm meal for lunches this week, but you have to be careful. You don’t want to be THAT co-worker. You know, the one who brings a stinky meal that causes your office space to reek for days. That logic pretty much rules out fish of any kind and steamed or cooked broccoli. This soup has a bit of curry, but it’s not overwhelming.
Bring your chopping and peeling skills for this one. My thumb muscles definitely got a workout! And if you’ve never worked with parsnip before, like me, they can be tough to chop when you get to the stubby part… so tuck in those fingers! The best part of preparing the meal was grating the ginger. OMG! I have never held, let alone cooked with, fresh ginger before. The aroma alone made this recipe well worth it.
3 healthy-sized Parsnips (peeled/chopped)
3 Pink Lady apples (peeled/chopped)
1 Onion (peeled/chopped)
1-2 Garlic Cloves
Break off small section of fresh ginger and grate
4 cups of chicken broth
1 tablespoon curry
1 teaspoon cinnamon
1 Cup apple juice
Pinch of Salt/Dash of Pepper
Sweat out the onions in 2 tablespoons of olive oil. Add the apples, curry, ginger, cinnamon, garlic and stir for 1 minute. Add the rest of the ingredients and bring to a boil. Then reduce heat and let simmer for 30 minutes or until parsnip is soft. I used a hand blender to blend the soup until it was smooth. Top with fresh ground pepper to your taste and Voila!
So, what’s the verdict on this mystery dish? I still don’t know what a parsnip tastes like, but let’s just say I found a new go-to soup! It would be AWESOME with a blue cheese salad or crostini – I just haven’t gotten there yet!
The soup serves about 8 easy.
You can top with sour creme and serve. Though I opted to skip it, the creme certainly makes the dish look fancier.