Parsnip and Apple Soup with Black Lentils and Vegetable Crisps

A delicious, sweet parsnip and apple soup, loaded with lentils and roasted vegetable crisps

Guys, it’s happened. We’re 3 days away form the end of our vegan advent calendar and I’m SICK!!! I think I knew this was coming for a while. I’ve been working like CRAZY to make this happen for the last few weeks and I’ve known I’ve been exhausted for a while… But don’t worry, all the posts will still be coming!

It’s no surprise I love me some soup. Recently I’ve made this roasted garlic, leek and tomato soup, and this 5 ingredient pea and mint soup. In these cold season, I just don’t think you can beat a nice warm, comforting soup.

By combining parsnip and apple together, you have two quite sweet dominant flavours. But add in some onion, garlic, vegetable stock and a touch of curry powder for good measure, and you’re left with a soup that encompasses that wonderful sweet/salty combo we all love.

However, for me a soup is not complete until it’s crowned with toppings. in this case, I wanted something hearty and earthy (hence the black lentils) and some bright, crisps flavour, that wasn’t croutons. So I tried out vegetable crisps and Oh. My. Gosh. Winner.

A bowl of this just before Christmas (or just after to use up any leftover parsnips), will warm you through to your bones, which we all need right now.

Print Recipe

5 from 1 vote

Parsnip and Apple Soup with Black Lentils and Vegetable Crisps

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings: 6 people

Ingredients

Soup

• 2 White Onions
• 2 Garlic Cloves
• 600 g Parsnips cut into 1 inch chunks
• 400 g Apples cut into 1 inch chunks
• 1 litre Vegetable Stock
• 1/2 tsp Curry Powder

Toppings

• Cooked Black Lentils
• Sliced Spring Onion
• parsley
• Chilli Flakes
• Root Vegetable Crisps

Instructions

• Heat 1 tablespoon Olive Oil in the bottom of a large stockpot. Roughly chop the onion and saute for 3-4 minutes until translucent. Mince the garlic cloves, add and saute for another 1-2 minutes.
• Add the parsnip, apple and curry powder and stir so everything is coated, cook for 1-2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.
• Using a blender or a stick blender, blend the soup until completely smooth. This soup is very thick as it comes, so if you like your soup a little thinner, add some more vegetable stock until you get the consistency you desire.
• Top with the toppings suggested above and enjoy!

Notes

Store the soup in an airtight container in the fridge for up to 5 days.

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