Parsnips have suffered terrible PR in the past, becoming the culinary equivalent of wicked stepmothers. They get along well with carrots and apples, curry powder and nutmeg. This soup is an excellent reason to give these trusty roots a second chance:
Makes 4 small servings; it’s quite rich.
- 3 Tbsp (45mL) extra virgin olive oil
- 1 onion, chopped
- 1 tsp (5mL) cumin seeds
- 2 medium parsnips, peeled and chopped small
- 4 large carrots, chopped small
- 4 cups (1L) vegetable stock
- 1½ tsp (7mL) salt
- 1 apple, peeled and chopped small
- 2 cups (500mL) water
- 1 Tbsp (15mL) maple syrup
- ½ tsp (3mL) nutmeg
- 2 to 2½ Tbsp (30–37mL) lemon juice
- 1 Tbsp (15mL) dark rum (optional)
Heat the oil in a large pot. Add onion and cook, covered, over medium-low heat for a few minutes, until soft. Add the cumin seeds. Stir and cook for another minute. Add the parsnips and carrots, stirring well, and cook, covered, over low heat for about 5 minutes.
Add the vegetable stock and salt. Bring to a boil. Cook, covered, over medium-high heat for about 20 minutes, or until the carrot and parsnip pieces are very soft. Add apple and water and cook for another 5 to 10 minutes, until the apple pieces are soft.
Turn off the heat and use a stick blender to purée the soup. Add a little more water if necessary to achieve desired consistency. (If too thick for your preference add a little more water or stock.) Return to very low heat to warm. Just before serving, add nutmeg and lemon juice (and rum, if desired).
