Today is very cold! The temperature dropped 10 degrees from last weekend to this weekend! We’ve even had snow! This kind of quick change in weather and temperature is hard to get used to. Even dressed for the cold, I found myself walking around outside with a tense and hunched up body, daydreaming about beaches in Hawaii!
I mean, look at it! The trees and bushes are still green (under that snow)! It’s not right! I’m not ready! Brrrr!
Well, when it comes to food and cold weather, what do you think of?
I think of soup!
For lunch today, I had a delicious Tomato Fennel Soup at Tractor Everyday Healthy Foods (http://tractorfoods.com/). Warmed me right up, it did! Later, when I got home and saw that I had parsnips and leeks in my CSA box, I immediately decided to make my own soup.
I’d just read the latest post on Dishing Up the Dirt and there was a Parsnip and Apple Soup featured so I decided to use that recipe as my guide. I think you’re going to like it!
Parsnip Apple Soup
(adapted from Dishing Up the Dirt, Parsnip and Apple Soup, http://dishingupthedirt.com/recipes/parsnip-apple-soup/)
scant tbsp. butter (vegan or the real thing)
1 tsp vegetable oil
1 leek, chopped finely
3 parsnips, peeled and chopped in small pieces
1 large apple, peeled, cored and chopped in small pieces
3/4 tsp coriander
salt and pepper
2 cups chicken flavoured vegetable stock
1/4 cup cashew cream
Melt and heat the butter and the oil together over medium heat in a medium to large sized pot. Add the leek, parsnips and apple and combine, increasing the heat a little bit. Add in the coriander and salt and pepper (I used several grindings of fresh black pepper and about 1/4 tsp salt). Stir together and cook, stirring occasionally for about 5 to 10 minutes until the vegetables are soft and releasing their juices. If you like, you can add a splash of water to keep the vegetables from sticking. Pour in the stock, cover and simmer over medium to low heat for 20 minutes. Using an immersion blender, puree the soup to your desired consistency. (In our household, “Tom” prefers a bit of texture in his soups, so I left a few bits of vegetables in the soup. I think the soup would be quite lovely if you thoroughly puree it too). Stir in the cashew cream, warm through and serve. Yum!