Parsnip and Apple Soup takes full advantage of the following: Parsnips are sweet, Granny Smith apples are tart and the pomegranate molasses ties them together. I think you’ll enjoy this unusual combination of flavors enhanced with coriander. Should you want a little more crunch, serve croutons with the soup.
Prep time: 30 minutes
Parsnip and Apple Soup with Pomegranate Molasses Drizzle
By June 25, 2018Published:
- 12-14 cups
- 1 1/4 pounds yellow onions peeled, cored and chopped
- 2 1/4 pounds Granny Smith Apples (4 large) peeled, cored and diced
- 2 1/4 pounds parsnips peeled, trimmed and coarsely diced
- 4 tablespoons vegetable oil
- 1 teaspoon fine seasalt
- 1/4 teaspoon ground white pepper
- 2 teaspoons ground coriander
- 8 cups non-dairy no chicken chicken broth
- 1/2 cup pure maple syrup
- 1/2 cup pomegranate molasses for drizzling
- 1/2 cup Italian flat parsley optional
- 2 cups Croutons optional
- 6 quart soup pot with cover
- electric food processor steel knife inserted
- Heat oil in soup pot over medium flame. Add onions, salt and pepper. Sauté until onions are soft and translucent. Add coriander and stir well. Add parsnips and apples. Mix thoroughly with the onions. Pour vegetable broth over the vegetables. Bring to a boil. Reduce heat and cover pot. Simmer about 50 minutes or until vegetables, particularly parsnips, can be smashed with the back of a wooden spoon. Cool slightly.
- Purée two to three cups of soup at a time in bowl of processor. Taste. Some parsnips are sweeter than others. If you find the flavor too strong, add maple syrup 1/4 cup at a time. Stir and taste. Add water, 1/2 cup at a time, if you find the soup too thick. Add minced parsley at this point if you're using it. Pour 1 1/2 -2 cups soup in each bowl. Using an eye dropper or a teaspoon, drizzle pomegranate molasses over the top in a circular motion. Serve croutons separately.