Parsnip & Apple Soup

  • 550g parsnips, peeled and diced
  • 270g apples, peeled and diced
  • 500mls rice milk
  • 250mls water
  • 1tbsp coconut oil
  • 3tsp thyme
  • 1tsp ground cumin
  • 1/2tsp ground coriander
  • salt and pepper
  1. Dice all of the apple and parsnip into small cubes img_12721
  2. Heat the coconut oil in a heavy-bottomed saucepan over a moderate heat
  3. Add the thyme, coriander and cumin and heat through for 2-3 minutes
  4. Add the diced parsnips to the saucepan and cook for 3-4 minutes before adding the diced apple img_12751
  5. Stir well and slowly add enough rice milk to cover the vegetables as they cook img_12761
  6. Simmer over a low heat, adding additional milk and water as needed
  7. Cook for approximately 20 minutes before turning off the heat
  8. Using a blender, puree the soup until the mixture is no longer lumpy img_12771
  9. Add the remaining milk and water until you reach your preferred consistency img_12781
  10. Season with salt and pepper and serve
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