Parsnip and Apple Soup

Photo: José Picayo; Styling: Philippa Brathwaite

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.

Yield: Serves 8 (serving size: 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 4.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.8g
  • Carbohydrate: 26.3g
  • Fiber: 5.8g
  • Cholesterol: 10mg
  • Iron: 0.9mg
  • Sodium: 235mg
  • Calcium: 71mg

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

Preparation

  1. 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. 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.
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