Parsnip, Leek, and Apple Soup – Seriously Soupy

A simple soup recipe, this parsnip, leek, and apple soup was also the mystery soup at the soup party last week. Packed with fiber, vitamin C, and antioxidants, this delicious and healthy fall soup is a great way to use ingredients that you likely have at home that also takes virtually no time to cook. The result was a silky and creamy soupy that is perfect for those crisp fall days.

If you happen to be in Brooklyn this weekend, be sure to check out the Prospect Farm Harvest Fest for an afternoon of music, games, tours and a soup cook-off!

Parsnip, Leek, and Apple Soup
Ingredients:
2 parsnips, cut up
2 cups of water
1 gala apple, cut up (leave skins)
1 leek, cut up
¼ cup light heavy whipping cream
½ yellow onion, cut up
2 cloves of garlic, minced
pinch of salt
pinch of pepper
pinch of celery salt

Directions:
Add water to a pot and start boiling on a low flame. Add the chopped up garlic and onion to the pot, along with the cut up parsnip, leek and apple. Cover and let cook for 15-20 minutes. Add the cream, salt, pepper, and celery salt. Blend, taste (may need to add more pepper), and enjoy!

How do you make your parsnip soup?
Seriously Soupy Serena

Seriously Soupy – Every week I create a soup, test it out and write about it.

Posted: Friday, October 29th, 2010 @ 10:56 am
Categories: Fall soups, hearty soups, homemade soups, leek, leek and apple soup, recipes, soup recipes, vegetarian and vegan soups.
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