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Photo: José Picayo; Styling: Philippa Brathwaite Photo by: Photo: José Picayo; Styling: Philippa Brathwaite

Parsnip and Apple Soup

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.

Cooking Light NOVEMBER 2012

  • Yield: Serves 8 (serving size: 1 cup)
  • Hands-on: 25 Minutes
  • Total: 55 Minutes

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. 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.

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
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Parsnip and Apple Soup Recipe

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