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Parsnip and Apple Soup

Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on time 25 mins
Total time 55 mins
Yield Serves 8 (serving size: 1 cup)
For convenience, you can prepare the soup up to two days ahead and chill. Reheat and garnish just before serving. Tangy yogurt and smoky bacon provide a nice counterpoint and finishing touch.

Ingredients

  • 2 tablespoons unsalted butter
  • 5 cups chopped peeled parsnip (about 2 pounds)
  • 3 cups chopped peeled Fuji apple (about 1 pound)
  • 1 1/2 cups chopped onion
  • 2 teaspoons chopped peeled fresh ginger
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 2 garlic cloves
  • 3 cups no-salt-added chicken stock (such as Swanson)
  • 2 cups water
  • 1 tablespoon cider vinegar
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 bacon slices, cooked and crumbled

Nutrition Information

  • calories 154
  • fat 4.1 g
  • satfat 2.2 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 4.8 g
  • carbohydrate 26.3 g
  • fiber 5.8 g
  • cholesterol 10 mg
  • iron 0.9 mg
  • sodium 235 mg
  • calcium 71 mg

How to Make It

  1. Melt the butter in a large saucepan over medium-high heat. Add parsnip and next 8 ingredients (through garlic); sauté 8 minutes. Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender. Remove from heat; uncover. Let mixture stand 10 minutes.

  2. Place half of the parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain the mixture through a sieve into a bowl, and discard solids. Pour into a large bowl. Repeat procedure with remaining parsnip mixture. Top each serving with 1 tablespoon yogurt. Sprinkle evenly with parsley and bacon.