Saturday, April 5, 2008

Irish Parsnip and Apple Soup

I'm back! You didn't even know I was gone, but I've been in NYC for the last few days visiting my sister. So much for Irish week-- we didn't cook once. It was a nice treat, though, as she lives near my favorite bagel place ever. It's called Absolute Bagels and they have great bagels and flavored Tofutti. So Thursday afternoon I got to wolf down a bagel with olive Tofutti-- you can't beat it!

Before I left I made some soup. It was totally different and delicious. I am a little skeptical that it's a traditional Irish soup, but it may be a modern interpretation of a traditional soup (the curry makes me a little suspicious). It sure was tasty, though, and it didn't involve any potatoes! I also hardly had to change anything, so it wasn't very creative. But it was a nice way to eat some apples.

I didn't have cardamom, so I subbed 1/4 tsp. mace and 1/4 tsp. ground cinnamon. They aren't the same (obviosuly) but do similar things.

Irish Parsnip and Apple Soup
Ingredients:

  • 1 Tbsp. vegetable oil
  • 1 lb parnsips, thinly sliced
  • 1 lb apples, peeled, cored, and thinly sliced
  • 1 medium onion, chopped
  • 2 teaspoons of curry powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of cardamom seeds
  • 1-2 large garlic cloves, crushed
  • 4 1/2 c. vegetable broth
  • 2/3 c. soymilk
  • Salt and pepper to taste
  • Chopped chives or parsley

Heat the oil over medium heat. Add the parnsips, apples and onions and cook until soft, but do not brown. Add the spices and continue to cook for a few more minutes, stirring well.
Add the broth, stir well, and cover. Lower the heat and simmer for half an hour.
Blend with an immersion blender (you can also strain it but thats not fun), food processor, or blender. Add the soymilk and cook on low heat for a few more minutes. Thin with water if desired.
Garnish with parsley or chives and enjoy!


I also made that whole wheat bread again, and this time I used leftover potato water. It was definitely lighter this time. Yum! Phil and Sean loved it. I will keep making this bread, for sure.

4 comments:

ChocolateCoveredVegan said...

I LOVE parsnips!!!

Susan said...

Yum - can't wait to make this soup! In your recipe, you call for cardamom seeds - should they be crushed? Or do you mean to use ground cardamom, since you said you substituted mace and cinnamon. Just curious.

Happy Herbivore! said...

a couple of things.

(1) I need to take a moment and thank you. If it wasn't for you kind, encouraging comment a few days back, I would have NEVER tried to make my own pasta again. I was at my whits end and when I found the recipe, I was like "oh I don't know if I can handle that disaster" but I had saved your comment in my email and as was closing the browser I got a glimpse of it and it pushed me forward to give it one last try and it was a huge success! so thank you.

(2) can I be you? I always stroll past the parsnips at the grocery wondering what the hell can I do with them other then shave them into a salad or asian dish, that is. That soup is perhaps the most bueaitful soup I've ever seen and the pairing of flavors sounds not only genius but divine.

on my final note, I was just telling my husband over fresh oj that I wanted to take a shot at baking my own wheat bread... its so expensive at the store and not nearly as "fresh" as I'd like and here is your beautiful loaf!

Binx said...

Mom,

Good point. I think it calls for seeds, but ground should also work. I have no idea, though!