Serves 6 to 8
As soon as the winter hits, it seems that every CSA box we get has parsnips, parsnips, and more parsnips. They are a great vegetable for roasting, but there’s only so many times you can eat roasted parsnips for dinner, so this week I used my parsnips in a slightly different fashion, pairing them with some green apple and coriander and blending them up in a delicious soup!
3 parsnips, peeled and cut into ½ inch rounds
2 green apples peeled and chopped into cubes
2 medium potatoes (red or white)
1 teaspoon of ground coriander
6 cups of water
Salt and pepper to taste
Scrub potatoes. Chop each potato into 6 even pieces. Do not peel.
Sautee onion in olive oil, salt and pepper until translucent.
Add potato pieces and coriander to onions.
Add 6 cups of water and bring to a boil, covered.
Add parsnip and apple once liquid begins to boil.
Simmer, uncovered, until parsnips and potatoes are cooked through, and liquid has reduced some, 30 to 45 minutes.
Puree with a hand blender, or in the counter top blender (with care, the steam from the hot soup has a tendency to pop out of the blender).
Serve drizzled with olive oil and a dash of fresh cracked black pepper.