Description
A favourite at Nourish’s 2015 World Food Day Dinner, make sure to try this recipe at home this winter.
Ingredients
1 pound
parsnips, peeled and diced 3
McIntoshapples, peeled and quartered 3
ribs of celery, chopped 1
onion 1 tablespoon
olive oil 1 liter
vegetable broth 2 cups
water 2 tablespoons
fresh chopped thyme or 2 tsp dried 1 1⁄4 teaspoons
ground coriander 1 tablespoon
maple syrupInstructions
- Peel and roast the parsnips in a 425 F oven for 25 minutes. Stir in the apples and roast for 15 more minutes.
- In a large soup pot, saute the celery and onion in olive oil. Stir in the roasted vegetables.
- Add vegetable broth to cover.
- Season to taste with salt, pepper, thyme, coriander and maple syrup.
- Cook for thirty minutes until everything is tender.
- Blend with an immersion blender, check seasonings.
- Serve with a dollop of Greek yogurt, or just as it is!
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