Curried Parsnip and Apple Soup
This warm, gently spiced soup is perfect for busy weeks or quiet evenings when you want something cozy and easy to prepare. The parsnips and apple blend into a smooth, comforting bowl that feels steady and nourishing.
Ingredients
Instructions
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Warm the olive oil and dairy free butter in a large pot over medium heat, then add the onions, garlic and ginger and cook until soft and fragrant.
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Sprinkle in the curry powder and mix it up so the spices coat everything evenly.
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Add the chopped parsnips and apple, stir well and let everything soften for a couple of minutes.
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Pour in the vegetable stock, season lightly and bring it to a gentle simmer. Let it cook until the parsnips are tender and easy to blend.
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Blend the soup until smooth, either with an immersion blender or by carefully using a countertop blender.
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Return the soup to the pot and warm it through, thinning with a splash of hot water if the texture feels too thick.
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Serve warm with a swirl of coconut milk or your preferred dairy free cream.
Note
This soup freezes very well, so you can store portions for future low-energy days.
For a creamier texture, stir in a little coconut milk before serving.
Carrots or sweet potato can be added for extra sweetness or color.
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