Vegetarian Apple-Parsnip Soup
Published November 8, 2010
Linda Spillers for The New York Times
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
HOMEMADE VEGETARIAN BROTH
2 tablespoons olive oil
1 onion, peeled and diced
4 carrots, peeled and diced
½ celery stalk, diced
2 leeks, cleaned and diced
2 bay leaves
2 branches thyme
3 tomatoes, diced, or 6 ounces canned San Marzano plum tomatoes
A few sprigs of parsley
A few sprigs of chervil
Salt to taste
Freshly ground pepper to taste
SOUP
1 pound parsnips, peeled and diced
Juice of 1 lemon
2 tablespoons olive oil
2 tablespoons butter or pareve margarine
6 shallots, diced
4 tart apples, peeled and diced
1 cup cider
8 cups vegetable broth (see above)
Salt to taste
White pepper to taste
A few gratings of nutmeg
1 teaspoon cider vinegar (optional)
Nutritional analysis per serving (6 to 8 servings)
48 grams carbs; 8 milligrams cholesterol; 291 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 11 grams fiber; 1589 milligrams sodium; 4 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the broth: heat the olive oil very slowly in a large pot. Add the onion, carrots, celery and leeks and sauté until the onions are transparent.
- Step 2
Add 10 cups of water along with the bay leaves, thyme and tomatoes. Bring to a boil and simmer over low heat, half covered, for 45 minutes. During the last few minutes of cooking, add the parsley and chervil, and season with salt and freshly ground pepper to taste. Put everything through a sieve and set the broth aside.
- Step 3
For the soup: put the parsnips and the lemon juice in a large bowl. Cover with water and let sit until you are ready to make the soup. Drain and dry the parsnips.
- Step 4
Heat the olive oil and the butter in a heavy soup pot. Add the shallots, parsnips and apples and sauté for about 10 minutes, or until the onions are clear but not golden. Add the cider and cook uncovered for 5 minutes. Then add the broth, bring to a boil, cover, and simmer slowly for 40 minutes. Add salt, white pepper and nutmeg.
- Step 5
Purée the soup in a blender or food processor, and, if you want more acidity, add the cider vinegar. Serve immediately.
Private Notes
Comments
I added cinnamon and Garam masala and served with a dollop of yogurt and snips of fresh dill. Will make again!
I used chicken broth to make this recipe, as it was what I had on hand. Still, it was a bit bland.
After making this soup, which I remarked tasted more like a drink, I decided to alter it because I didn't want to waste all my hard work and vegetables! I removed some of the broth as it was too thin. I added a handful of kale chopped up small and cooked it for about 20 minutes. I then added a can of cannelloni beans, and some quinoa. Cooked it another 15 minutes. Very tasty and thicker soup.
This is a surprisingly delicious soup! I added a small amount of cashew miso as I was puréed it, which added a nice extra savory taste. I also thought it was a shame to discard the vegetables used in the broth after straining them. So I used them in a quick red lentil soup! Delicious!
Turned out too sweet for me and my guests.
After making this soup, which I remarked tasted more like a drink, I decided to alter it because I didn't want to waste all my hard work and vegetables! I removed some of the broth as it was too thin. I added a handful of kale chopped up small and cooked it for about 20 minutes. I then added a can of cannelloni beans, and some quinoa. Cooked it another 15 minutes. Very tasty and thicker soup.