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This parsnip soup with apple and ginger is highly recommended. Parsnip is an ever less forgotten vegetable. The special, slightly aniseed flavor is increasingly appreciated. It is also a nice vegetable to make a delicious soup in the winter. Besides the stews and soups, you can make many more dishes with the parsnip. It can be used well from raw to deep-frying. I myself made a parsnip soup with apple and ginger with friends. So in the winter that is a nice soup with a light and sweet character. I served it as a starter and gave it a twist with turmeric so that the flavors could come into their own even better. Parsnip combines perfectly with (sweet) potatoes, carrots and other winter vegetables, but also fits perfectly in salads. Here is the recipe that I made for my friends.
This variant has about half the apple, which gives the soup a fresh taste. The soup tastes creamy, although no cream has been added.
You need for six people:
25 grams of butter
2 onions
750 kg of parsnip
750 grams of apples
1 liter of vegetable stock
150 ml of milk
A piece of ginger of about 3 cm peeled and cut into pieces
3 teaspoons of turmeric
Freshly ground black pepper and salt to taste
Peel and cut the parsnip, the onion, and the apple into pieces.
Heat the butter in a large pan and the onion until it is glassy. Then add the parsnip and lightly fry for about a quarter of an hour on a low heat. Now also add the ginger.
Then add the apple pieces and let it soften completely before you add the stock. Sprinkle the salt, pepper and turmeric over the whole and stir the mixture well. Then let the whole cook for about 20 minutes.
Then remove the pan from the heat and puree the soup with a hand blender until you get a smooth mixture. Pour in the milk and stir well. If the soup is too firm you can stir some extra water or milk through it. You can serve this soup very well as an appetizer, but also with some hearty bread as a meal soup. Sprinkle a small amount of turmeric over the plates as decoration.
Tip: Try the delicious Cauliflower soup with Roquefort