This Curried Parsnip, Apple, and Ginger 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!
Recipe: Curried Parsnip, Apple and Ginger Soup
Equipment
- Large saucepan
- Blender
Ingredients
- 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
- 750 g parsnips cores removed, diced
- 1 litre vegetable stock
- 2 apples I used Gala
Instructions
- Sauté the Onion: 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 Ginger and Garlic: Add the crushed ginger and garlic to the saucepan and cook for another 2-3 minutes.
- Incorporate Spices: Stir in the coriander, turmeric, cumin, cardamom pods, curry leaves, and cinnamon stick. Cook for about a minute, stirring frequently to avoid burning the spices.
- Add Parsnips and Stock: Add the diced parsnips and vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer gently for around 40 minutes.
- Blend the Soup: Remove the soup from the heat. Discard the cinnamon stick and curry leaves. Use a blender to blitz the soup until smooth, then return it to the heat.
- Add Grated Apples: Grate the apples and stir them into the saucepan. Allow the soup to simmer again before serving.
This soup is a fragrant and flavorful dish that makes a perfect lunch or dinner. Additionally, the combination of spices with the sweetness of the apples and the earthy parsnips creates a unique and delicious soup. It's great for making a big batch and freezing portions for easy reheating.
Do you often make soup? If so, which is your favourite Paleo-friendly soup? I often make a big batch of soup, freeze it, and take it to work to reheat. (I dislike using microwaves but figure this is a better option than relying on a very un-Paleo food court!). Share your thoughts in the comments below!
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I love carrot and corriander
Yep, I make soup every week, and like changing the flavours every time, so thanks for the recipe! My favourite that I always come back to is the gingered zucchini soup from Melissa Joulwan's Well Fed 2… delicious!
I make soup as a cheap meal, I use leftovers for the base. I call it pot luck soup.
Think it's about time I followed a recipe though!