Parsnip Soup with Apple and Curry
A warming soup brimming with veggies and spice makes for a filling meal, especially on a chilly day. My Parsnip Soup with Apple and Curry Recipe was inspired by a medieval castle dinner in Bunratty, Ireland.
Servings: 8 servings
Calories: 165kcal
Ingredients
- 11 ounces shallots (about 8 shallots)
- 5 cloves garlic (about 1.15 ounces)
- 8 ounces celery (3 ribs)
- 2 medium McInstosh apples (about 9 ounces)
- 1¼ pounds parsnips
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons curry powder, divided
- 2½ teaspoons salt, divided
- ¼ teaspoon black pepper
- 6 cups water
Instructions
Prepare the vegetables:
- Dice the shallots, garlic, and celery. Peel and core the apples, then slice them into small pieces.
- Peel the parsnips and then slice them into small pieces, about 1-inch sized pieces. Set the cut parsnips aside.
Cook the veggies:
- Heat the olive oil in a large soup or stock pot over medium heat.
- When the oil is hot, add in the diced shallots, garlic, celery and apple. Stir to coat everything in oil. Stir in 1-½ tablespoons of the curry powder, 2 teaspoons of the salt and the black pepper. Stir the spices into the mixture.
- Sauté everything for about 10 minutes, until the vegetables and apple are soft.
Simmer:
- Add the water and cut parsnips to the pot, stir, and raise the heat to high. Bring everything to a boil. Reduce the heat to keep the soup at a simmer.
- Keep the soup simmering for 10-15 minutes until the parsnips are very soft. Remove the pot from the heat.
Blend the soup
- Use an immersion blender to purée the soup in the pot, until the soup is very smooth. A blender can also be used to purée the soup—just remove the small cap from the lid and cover the hole with a clean dish towel, to let steam vent out as you process it.
- Once the soup is puréed in the pot add in the remaining ½ tablespoon of curry, ½ teaspoon of salt, and the black pepper. Stir and simmer the soup over medium heat for about 5 minutes more and then remove it from the heat.
- Serve the soup immediately. It is delicious with a slice of buttered Brown Bread! Once cooled the soup can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Use a regular blender or an immersion blender to puree this soup.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 772mg | Potassium: 555mg | Fiber: 7g | Sugar: 12g | Vitamin A: 170IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 2mg
