Parsnip And Apple Soup
This Parsnip and apple soup recipe has a sweet and refreshing flavour.
A
light soup full of vitamins and
minerals.
By: Isabel Robson
Serves: 2
Preparation: 12 minutes
Ingredients:
500g Parsnips
100g potatoes
1 Apple
1 Garlic clove
1 Chili
3 Juniper Berries
1/4 tsp mustard seeds
1 tsp Olive oil
1 tsp Vinegar
1/4 Sweet red pepper
Black pepper
Sea Salt
Serves: 2
Preparation: 12 minutes
Ingredients:
500g Parsnips
100g potatoes
1 Apple
1 Garlic clove
1 Chili
3 Juniper Berries
1/4 tsp mustard seeds
1 tsp Olive oil
1 tsp Vinegar
1/4 Sweet red pepper
Black pepper
Sea Salt
- Peel parnships, apple and potatoes. Chop into small chunks
- Add to a large pot with 500 ml water, vinegar, garlic, juniper berries and mustard seeds.
- Boil for 5 minutes and blend until smooth.
- Season with black pepper and sea salt to taste. Set aside.
- De-seed chili and finely chop.
- Fry chili for 30 seconds with 1 tsp olive oil before adding the soup.
- Bring to the boil and serve with chopped sweet pepper.
This vegan soup recipe was inspired by a Christmas meal at a local Hotel. This is my interpretation.
When I first tried this vegan soup recipe, I included the chili seeds which made the soup to hot. After making my husband cry and blow at the same time, I decided in future to remove the seeds. The second version was spot on!
"Worries go down better with
soup." Jewish
Proverb
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