Photo Credit: Tom Regester
Fennel, Parsnip, and Apple Soup
Sometimes you need a weeknight soup that is quick as a wink to cook, with vibrant flavor and color.
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Shop IngredientsHow this works
- 3 tablespoons olive oil, plus a little for drizzling
- 2 large fennel bulbs (1 1/2 pounds total), chopped small, a few fronds reserved for garnish
- 4 parsnips (1 1/2 pounds total), chopped small
- 3 small apples (1 pound total), cored and chopped small
- 1 cup water
- 2 tablespoons fresh sage leaves
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons ground coriander
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper, plus more as needed
- 8 cups Trash or Treasure Broth or high-quality store-bought broth
- 3 tablespoons apple cider vinegar Flaky sea salt
- In a large pot, heat the oil over mediumhigh heat. Add the fennel, parsnips, apples, water, sage, ginger, coriander, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the apples are mushy and the liquid has evaporated, 6 to 8 minutes.
- Stir in the broth, bring to a boil, then reduce the heat to maintain a simmer and cook until the parsnips are completely soft, about 20 minutes more.
- Working in batches, transfer to a blender and puree, or use an immersion blender directly in the pot. Stir in the vinegar and remaining 1 teaspoon salt. Adjust the seasoning to taste.
- Ladle into bowls and top with a drizzle of oil, a few fennel fronds, a couple grinds of pepper, and some flaky sea salt (if you want).
Excerpted from Help Yourself: A Guide to Gut Health for People Who Like Delicious Food © 2020 by Lindsay Mailtand Hunt. Published by Houghton Miffilin Harcourt.
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