Serves: Makes 7 cups
Source: Healthy Starts Here
Ingredients:
- 2 tablespoons virgin olive oil
- 3 leeks (white and pale green parts thinly sliced)
- 4 large scrubbed parsnips cut into 1 inch pieces (4 cups)
- 2 Ida Red apples, scrubbed and cored and cut into 1 inch chunks
- 1 teaspoon dried thyme
- 1/2 teaspoon dried coriander
- 3 cups low sodium chicken or vegetable broth
- 1 cup natural apple juice
Instructions:
- Heat a large saucepan, add oil, then leeks and saute for 5 minutes.
- Add the parsnips, apples, thyme and coriander and saute for 1 minute.
- Add broth and juice and bring to a boil. Reduce heat and cook covered until parsnips are tender (about 20 to 25 minutes).
- Using and immersion blender, puree the soup in the saucepan until smooth. (You can also puree the soup in a blender, about 2 cups at a time.)
- Ladle into bowls.
- Soup can be refrigerated in an airtight container for up to 2 days or frozen for up to three months.