You’d never guess that there wasn’t cream in this delicious dairy-free soup. The trick here is to add cannellini beans. In simple soups like this, they not only add protein and fiber, but when the soup is pureed, they make its texture creamy and smooth, a boon if your mouth is sore from treatment.
The flavors of parsnips, apples, and curry were made to go together. We’ve used a mild curry powder just to bring its taste to the table, and antioxidant turmeric too, without the heat. If you’re in the mood for a spicier soup, go for it and add some chili powder to taste in this Creamy Curried Parsnip & Apple Soup.
- Heat olive oil in a large pot over medium-high heat. Add onions and cook until translucent and just beginning to brown, about 8-10 minutes.
- Add the parsnips, salt and pepper and cook for 10 minutes, or until the parsnips begin to caramelize. Add the apples and cook for 5 more minutes. Stir in the curry powder and chili if using, and cook for 1 minute stirring constantly.
- Add the water or stock and cannellini beans. Bring to a boil, then reduce to a simmer for 20 minutes or until the parsnips are very tender.
- Puree then taste for seasonings. Heat through and serve with a dollop of yogurt.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 teaspoon mild curry powder
- Small pinch chili powder, or to taste (optional)
- 2 pounds parsnips, peeled and cut into 1 inch dice
- Salt and pepper, to taste
- 1 pound Fuji or Golden Delicious apples, peeled, cored, and cut into 1-inch dice
- 4 cups water or stock
- 1 (14-ounce) can cannellini beans, drained and rinsed
Ann's Tips and Tricks
Be sure to use a sweet apple like Fuji or Golden Delicious for this soup. Tart apples like Braeburns or Granny Smiths won’t work so well. They are too acidic.