Parsnip, Leek, and Apple Soup

Ingredients

• Soup
• 2 Tbsp extra virgin olive oil
• 454 g parsnips scrubbed, trimmed, and chopped (3 ½ cups)
• 1 leek, white part only cleaned and sliced (1 ¼ cups)
• 1 large shallot peeled and sliced (½ cup)
• 1 McIntosh or Cortland apple diced (1 cup)
• 1 tsp Farm Boy™ Ground Coriander
• 1 ½ cups Farm Boy™ Unsweetened Almond Plant Based Beverage
• 1 carton Farm Boy™ Organic Low Sodium Vegetable Broth
• salt and black pepper to taste
• Topping
• 2 tbsp extra virgin olive oil
• 1 Honeycrisp apple peeled and cut into ½” pieces
• 2 Tbsp chopped parsley

Directions

1. For soup: In a large skillet, heat extra virgin olive oil over medium-high heat. Add parsnips, leek, shallot, apple, Farm Boy™ Ground Coriander, and a pinch of salt. Cook, stirring every so often, until completely tender and golden, about 10 minutes.
2. Transfer mixture to a 2-quart saucepan and add Farm Boy™ Organic Low Sodium Vegetable Broth, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer and cook for 20 minutes.
3. Remove from heat and transfer contents to a blender and process until completely smooth. (Alternatively, you can use an immersion blender to process soup, though the texture will be coarser.)
4. Return blended soup to the saucepan and add Farm Boy™ Unsweetened Almond Plant Based Beverage. Simmer for another 5 minutes. Adjust seasoning if needed.
5. For topping: While soup is simmering, in a large frying pan, heat extra virgin olive oil and add apple. Cook, stirring every so often, until apples are golden and caramelized, about 12 minutes.
6. Ladle soup into bowls and garnish with caramelized apples and chopped parsley. Serve and enjoy.