Apple Parsnip Soup
Apple Parsnip Soup is a short, simple vegetable soup that works equally well hot or chilled. Sweet apple and earthy parsnip simmer together with carrot, while lemon juice keeps the sweetness in check and nutmeg adds a warm, gentle spice. Everything is blended until smooth, so the texture is silky without any cream. It uses a handful of cheap ingredients and one pot, which makes it easy to repeat.
Instructions
Chop the onion and cook it in the olive oil in a pot until it turns golden.
Chop the apples, carrot and parsnip and add them to the pot with the onion.
Squeeze the juice from the lemon. Pour the juice into the pot along with the water, the nutmeg and the soup mix, if you are using it.
Cook for one hour, or until the carrot is soft when pierced with a fork.
Transfer the soup to a blender and blend until completely smooth, with no lumps left.
Serve the soup hot, or chill it and serve it cold.
Make it personal.
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