Parsnip and Apple Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

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

Directions:

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.

By RecipeOfHealth.com