I love this time of year – the lighter evenings and the sunnier days. Yes, spring has sprung and I for one am glad! Despite the sunnier days I still haven’t turned my back on some warming foods, after all there is still a chill in the air. In fact, I was on a run the other day and all the weather was thrown at me during those three and a half hours (Yep – that’s my longest run for the marathon done). I came home and was frozen, soup was the only thing that warmed me through.
We’re still in the hungry gap right now so whilst spring is bringing lots of fresh new greens, we’re still relying on the last of winter’s crops until new season produce is ready. But there are still some parsnips and apples knocking around and they happen to make the tastiest soup I’ve ever made. Yes, a bold claim indeed, but seriously this is a winning combination. And the coconut yoghurt makes this soooo good. You could always swap this with some canned coconut milk if you’ve not got any to hand. I bought it in our local health food shop.
Apple and Parsnip Soup
2 sticks of celery
1 litre vegetable stock
1 tsp ground cinnamon
1 tsp ground cumin
3 tbsp coconut yoghurt
salt and pepper
1 tbsp olive oil
- In a large pan heat the olive oil on a medium heat
- Chop the onion and soften in the pan for 3-4 minutes
- Peel and chop the apples and parsnips and add to the pan along with the chopped celery
- Add the vegetable stock and bring to the boil, simmer for 30 minutes
- When the vegetables have softened add the cumin and cinnamon. Blend using a stick blender until all smooth
- Stir through the coconut yoghurt and season with salt and pepper