Meat Free Monday / Soup / Vegan

Apple and Parsnip Soup: Meat Free Monday

I don’t know about you but I’m so ready to get back onto a healthy diet after a wonderful christmas full of delicious food and plenty of wine! Me and the hubby have decided to do one of our soup weeks again to help kick start the new year! We’ve never done a soup week in winter before so my usual recipes were not really tempting us – plus I like to try and keep the ingredients seasonal!

So I decided to cook a classic apple and parsnip soup with my own personal preferences of flavours (I’m not a fan of curried parsnip soups sorry!). I also made use of my Walnut and Parsley pesto (recipe here) by slicing up a french baguette, toasting one side of each slice and then on the other side I spread on some pesto and put it back under the grill to brown up. One or two slices per person is enough) The flavours of the pesto with the soup was wonderful and made a perfect wintery combination!

Serves 4 large bowls

1 Onion
1 Leek
1 Parsnip
1/2 Bramley Apple (Around 150g)
1 Garlic Clove
1/2 teaspoon Ground Cumin
1/2 teaspoon Dried Thyme
750ml Vegetable Stock

To prepare the vegetables: Dice the onion. Slice the leek and the parsnip into small chunks. Peel and core the apple then slice into chunks around the same size as the parsnip. Crush the garlic clove.

Heat a drizzle of olive oil in a saucepan and add the leek, onion, garlic, cumin and thyme. Fry for around 4-5 minutes untill softened then season with salt and pepper. Add the parsnip and cook for a further minute or two. Try not to brown the veg as it will change the colour of the blended soup.

Add the apple and the vegetable stock and simmer on a medium heat for 10-12 minutes.

Take off the heat and using a hand held blender puree the soup (you could also pour it into a blender). Serve with some black pepper and the pesto croutons!

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9 thoughts on “Apple and Parsnip Soup: Meat Free Monday

  1. Pingback: A VegHotPot Dinner Party! What I cooked and How it went. | veghotpot

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