This soup is such a welcome change from the norm. The fragrant curry spices work perfectly with the parsnips, and the sweetness of the apple adds a whole different dimension. The texture is very different too thanks to the grated apple. Try serving topped with some toasted flaked almonds – delicious!
- 1 tbsp coconut oil
- 1 large white onion, diced
- Thumb sized piece fresh ginger, crushed
- 2 cloves garlic, crushed
- 1 tbsp coriander
- 1 tsp turmeric
- 1 tsp cumin
- 8 cardomom pods, crushed
- 4 curry leaves
- 1 cinnamon stick, snapped in half
- 750g parsnips, cores removed, diced
- 1 litre vegetable stock
- 2 apples (I used Gala)
- Heat the coconut oil in a large saucepan or a small stock pot. Add the onion and cook on a low heat for about 5 minutes until soft. Add the ginger and garlic and cook for another 2 or 3 minutes.
- Add the spices to the saucepan and stir frequently, taking care to make sure that they do not burn. Cook for about a minute or so, before adding the parsnips and the stock. Bring to the boil, then simmer gently for around 40 minutes.
- Remove the soup from the heat. Remove the cinnamon stick and curry leaves, then blitz in your blender. Return to the heat.
- Grate the apples and add to the saucepan. Wait until the soup begins to simmer again before serving.
Do you often make soup? Which is your favourite paleo friendly soup? I quite often make a big batch of soup, freeze it and take it to work to reheat (I hate using microwaves, but figure this is a better option than relying on a very un-paleo food court!)