Crafting a creamy parsnip soup couldn't be easier! Parsnips, apple, carrots, coriander seeds, and garam masala blend into nutritious autumnal comfort.
Temper the spices - Heat olive oil on medium flame and fry asafoetida, coriander seeds, and cumin seeds until aromatic.
Add parsnips, carrots, and the apple with the vegetable stock. Turn the heat to high and bring to a boil.
Cover and simmer on low flame for 15 minutes. Avoid boiling as we don't want to lose the liquid. You should end up with tender vegetables, apple with plenty of liquid.
You can use a hand immersion blender or a regular blender to blitz the mixture into a puree.
Add Garam Masala, black pepper, salt and parsley leaves, lending depth and flair to the soup.
Excellent source of vitamin A
Excellent source of fibre
Reduced in fat
Plant powered
YIELD
Total time
Net CARBS
CALORIES
4 servings
35 mins
30 g
198 kcal