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Parsnip Soup With Fresh Apple Salsa
A flavourful and healthy soup that is quick and easy to make.
Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ginger grated fresh ginger or ground if no fresh available
- 4 parsnips peeled and chopped
- 600 ml vegetable stock or chicken stock
- 1 tsp sage chopped fresh sage leaves
- 1 apple grated apple including the skin
- salt and pepper to taste
apple salsa
- 1 tbsp olive oil
- 1 tsp onion minced
- 1 clove garllic minced
- 2 sage leaves
- 1/2 apple diced with skin on
- salt and pepper to taste
Instructions
- Sweat the onion and garlic in a soup pan along with the spices in 2 tbsp olive oil for 5 minutes
- Add the parsnips and cook for a further 5 minutes.
- Add the chicken stick and sage and simmer for 20 minutes
- Add the apple and cook for a further 5 minutes before whizzing with a stick blender till smooth and season to taste.
making apple salsa
- Fry the onion and garlic along with the whole sage leaves
- Crumble the sage leaves, add the chopped apple and stir to combine
- Season to taste
- Serve the soup with a spoonful of the salsa on top.
Notes
gluten free, vegetarian, paleo friendly
Nutrition
Calories: 266kcalCarbohydrates: 42gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 618mgPotassium: 713mgFiber: 10gSugar: 17gVitamin A: 363IUVitamin C: 31mgCalcium: 76mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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