Parsnip and Apple Soup
Serves | 4-6 |
Prep time | 15 minutes |
Cook time | 20 minutes |
Total time | 35 minutes |
Ingredients
- 2 tablespoons canola or olive oil
- 1 Medium onion (chopped)
- 2 cloves garlic (minced)
- 2 parsnips (peeled and chopped)
- 2 Small apples (peeled and chopped)
- 1 Medium white or yellow potato (peeled and chopped)
- 4 cups chicken or vegetable stock
- 1/3 cup evaporated milk
- salt (to taste)
Directions
1. | Heat oil in a large sauce over medium heat. Sauté onions for 3-4 minutes until translucent. Add garlic and cook for another minute. |
2. | Add parsnip, apples and potato and cover with chicken stock. Bring to a boil then reduce to a simmer for 15 minutes, until all the potatoes and parsnips are soft. |
3. | Blend with an immersion blender or countertop blender until smooth. |
4. | Add evaporated milk and season with salt to taste. |