I know what you’re thinking…parsnips, how exciting… But really, this soup is fabulous. We’ll get to that. First, a couple of things I wanted to mention.
1. All month long, I’ll be the featured nutrition expert on Sweat & the City. You’ll be able to find my recipes, tips, and articles during the month of December here. Their site is fabulous, especially if you’re looking to get fitness ideas. Check it out when you get a chance. Oh, and stay tuned for my Holiday Survival Guide.
2. Next, I have a GIVEAWAY I’d like to announce! Woohoo!
It’s my first giveaway so I’m rather excited. My readers have been so good to me so I wanted to give a little something back to you. The nice folks at CSN Stores.com have given me a $40 gift certificate for me to give away to one of you. They have some really nice things ranging from luggage sets to kitchen table to home accessories.
To Enter: All you have to do is comment on this post giving me a random number between 1 and 300. I’ll use random.org to generate a winner, closest one wins!
Details: Giveaway ends on Sunday, December 5th at 11:59pm PST. Open to US residents only, sorry. Good luck
On with the soup.
I’m known in my family as the soup master. I don’t know about the master part, I think they’re just being nice, but I do make soups A LOT in the cold weather.
I love soup.
What’s not to love about an easy one-pot meal that’s filling and nourishing, capturing all the wonderful nutrients in its broth. I firmly believe soup helps me stay healthy through winter.
One of the things that makes soup so easy is my hand immersion blender. I like to blend many of my soups and I can’t imagine transferring it over to the food processor every time. I highly recommend one if you’re a soup lover like me.
Without further ado, here it is. Hope you enjoy it!
- 2 tablespoons grapeseed oil
- ½ onion, chopped
- 1 pound parsnips (about 2-3 parsnips), peeled & chopped
- ¾ pound Granny Smith apples (about 3 apples), peeled & chopped
- ¾ pound sweet potato (1-2 large potatoes), peeled & chopped
- 4½ cups water
- 2 tablespoons white wine
- 1 vegetable bouillon cube, low-sodium
- ½ teaspoon salt
- 2 garlic cloves, chopped
- 1 cup non-dairy milk (soy milk preferred)
- In a large saucepan, place oil, onion, parsnips, apples, and potato and cook for 3-4 minutes over medium heat. Add water, wine, bouillon, and salt and cover and simmer for 30 minutes, stirring occasionally.
- Add garlic and milk and simmer uncovered for 3 minutes. Remove from heat. Hand blend (or transfer to processor or blender) and puree soup. Ladle into bowls and serve hot. Enjoy!