Parsnip and apple soup

Recipe Information

Ingredients

• 2 tablespoons unsalted butter

• 5 cups chopped peeled parsnips (about 2 pounds)

• 3 cups chopped peeled Fuji apples (about 1 pound)

• 1 1/2 cups chopped onion

• 2 teaspoons chopped peeled fresh ginger

• 1 1/2 teaspoons ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground white pepper

• 2 garlic cloves

• 3 cups no-salt-added chicken stock or vegetable broth

• 2 cups water

• 1 tablespoon apple cider vinegar

• 1/2 cup plain low-fat yogurt

• 2 tablespoons chopped fresh flat-leaf parsley

• 2 bacon slices, cooked and crumbled (optional)

Directions

• In a large saucepan, melt the butter over medium-high heat. Add the parsnips, apples, onion, ginger, coriander, cumin, salt, pepper, and garlic and sauté for 8 minutes.

• Add the stock or broth, water, and vinegar, and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Uncover, remove from heat, and allow to cool for 10 minutes.

• Using a food processor or blender, blend one-half of the mixture at a time until smooth. After blending, pour the soup through a strainer. Discard any solid pieces.

• Serve topped with 1 tablespoon yogurt and sprinkled with parsley and bacon.

Nutrition (per serving)

• Calories: 154 cal

• Total fat: 4g

• Saturated fat: 2g

• Monounsaturated fat: 1g

• Cholesterol: 10mg

• Sodium: 235mg

• Carbohydrate: 26g

• Fiber: 6g

• Protein: 5g