Curried Parsnip and Apple Soup

Ingredients

• Parsnips

  raw

  4 parsnip or 400g

• Apple

  with skin

  2 medium or 364g

• Vegetable broth

  from bouillon, low-sodium

  3 cup or 720g

• Curry powder

  1 tsp or 2g

• Salt

  table

  ½ tsp or 3g

Directions

1. Peel the parsnips, then chop them into 1-inch pieces. Core the apples and chop them into similar-size pieces.
2. Add the parsnips, apples, and vegetable broth to a large pot and bring to a boil over medium-high heat.
3. Reduce to a gentle simmer, stir in the curry powder and salt, and cover the pot.
4. Simmer until the parsnips are very tender and easily pierced with a fork, about 15–20 minutes.
5. Blend the soup with an immersion blender until completely smooth, or carefully blend in batches in a countertop blender and return to the pot.
6. Taste and adjust seasoning with more salt or curry powder if needed, then ladle into bowls and serve hot.