Thursday, 20 December 2012

Carrot, Parsnip and Apple Soup

Keeping things real simple here for you and me.  I don't know about you but these last few days before Christmas always sneak up on me.  In spite of all the work to be done, I simply refuse to get stressed out about it.  Don has always been a huge fan of Christmas and every year he reminds me to enjoy every moment.  Watching the kids' holiday concerts, decorating the house and baking ridiculous amounts of cookies truly is a blessing.  The ability to spoil our children and those we love is not something to complain about.
 We love giving food gifts to friends at this time of year.  There have been plenty of cinnamon buns delivered and cookies baked and shared, but sometimes it's nice to give the gift of health.  This is a simple soup that you can quickly make.  Homemade stock makes it special, but I think given the time of year, you could forgive yourself for using the boxed variety.  And if you are all done your shopping, then make this soup as a gift to yourself.  Low in calories but big in taste, it is the perfect foil to all the over indulgence.

Carrot Parsnip Apple Soup

adapted from The Soup Sisters

1 leek, white and pale green parts only, washed and diced
2 cloves garlic, minced
2 Tbsp olive oil
3 parsnips, peeled and chopped
3 carrots, peeled and chopped
1 apple, peeled and chopped
6 cups vegetable stock
1/2 tsp nutmeg
Salt and pepper to taste

In a large pot saute leek in olive oil until softened, about 5min.  Add garlic, parsnips and carrots and cook 2min more.  Add stock, apple and nutmeg and simmer on medium heat until vegetables cooked through, about 30min.  Puree in blender or with immersion blender.  Add salt and pepper to taste.
~will taste even better 2-3 days later~




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