Lunch For A Week: Apple Parsnip Soup

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.

I used:

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.

Until spring arrives, you have to do whatever it takes to stay warm. So Bon Appetit, and bundle up!


3 thoughts on “Lunch For A Week: Apple Parsnip Soup

  1. I am SO going to try this soup. Sounds yummy! Love the picture of Rosie, are cuddled up in her blanket. Love the blog.

    1. I had no idea what to expect from this soup, but it’s really good! You really have to like apples. The flavor is not overwhelming, but I feel like it hits a good note!

  2. I love to cook parsnips and carrots and potatoes in my stews! Parsnips are good as well if you cut them up with a lot of other root veggies and roast them. Very yummy!

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