Creamy Vegan Parsnip Soup with Apple
This vegan cream of parsnip soup recipe is flavoured with grated apple and finished with a swirl of pesto and cream.
Servings: 5
Calories: 206kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (crushed or finely grated)
- 4 large parsnips (coarsely grated)
- 1 apple (coarsely grated, no need to peel and remove the core)
- 1 ½ teaspoons ground ginger (or fresh, grated)
- 1 teaspoon ground cumin
- 1 ½ litres vegetable stock
- 1 pinch salt & pepper
to serve
- 5 teaspoons vegan cream
- 3 teaspoons vegan pesto
- 2 teaspoons olive oil (to mix with the pesto to thin it)
Instructions
- In a large pot, saute the onion and garlic in the olive oil for a few minutes until soft.
- Add the grated parsnips and the grated apple and mix well.
- Add the spices and mix in, then add the vegetable stock.
- Bring to the boil then reduce to a gentle simmer and cook for 20-25 minutes.
- Once cooked, remove from the heat and blend until smooth with a stick blender.
- Season with salt and pepper and taste to check the seasoning.
- Serve in bowls with a swirl of cream and a swirl of pesto.
- Enjoy!
Notes
- To cool leftover soup fast, ladle it into a container.
- Once cool, add a lid and store in the fridge for a few days and reheat to serve.
- To freeze soup, ladle into freezer tubs or bags and allow to cool, then seal, label and pop in the freezer for up to 3 months.
- Defrost in the fridge overnight or in a microwave using the defrost setting, then reheat and serve.
Nutrition
Serving: 1 serving | Calories: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 1262mg | Potassium: 556mg | Fiber: 8g | Sugar: 13g | Vitamin A: 721IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 1mg
