For your free sample of my ’30 Days of Yes’ card set

Curried parsnip and apple soup

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Dear Miriam and Johannes, Thank you for the parsnips. I hope you like the walnuts. This soup today was delicious and I love being your neighbour! x

(serves 2)

400g of parsnips, finely cubed
2 cloves of garlic, finely chopped
1 tablespoon of curry powder
1 teaspoon of ground cumin
1 teaspoon of turmeric
500ml of boiling water
1 teaspoon of tamari sauce
a splash of cream or coconut cream
1 teaspoon of apple cider vinegar
half an apple, grated
salt & pepper
sunflower seeds to garnish

Heat the cubed parsnips in a little oil. Add the garlic and spices and stir to coat the parsnips. Cover with the water and, once boiling, add the tamari sauce and coconut cream and turn the heat down to simmer for 15 minutes. You might prefer to use dairy cream here for a richer flavour, but coconut cream worked pretty well. Towards the end, add the apple cider vinegar and most of the grated apple, reserving a little for your topping. Season well and blitz to a soup consistency, adding more water if you prefer it less thick. Top with the rest of the grated apple and a sprinkling of sunflower seeds.

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