Creative Culinary Solutions

Apple and Parsnip Soup

Root vegetables are healthy and delicious winter vegetables that are often forgotten. This creamy soup with warm Moroccan spices will excite your tastebuds and make you rediscover root vegetables.

Difficulty:	5/20
Yield serving:	10
Preparation time:	15 minutes
Cooking time:	15 minutes

Difficulty

5/20

Yield serving

Preparation time

15 minutes

Cooking time

15 minutes

Ingredients

1 L (4 cups) of prepared Instant Culinary Cream Base, Gluten-Free, Low Sodium
1 L (4 cups) of prepared Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced
45 mL (3 tbsp) of
500 g of parsnip, peeled and chopped into rough cubes
3 apples, peeled and chopped into rough cubes
1 potato, peeled and chopped into rough cubes
60 mL (4 tbsp) of butter
Salt and pepper, to taste

Preparation

Prepare the culinary cream soup base and vegetable soup base according to the package directions, set aside.
Melt butter in a pot and sauté onions until translucent.
Add in the apples, parsnips, potato, Booster and both soup bases.
Let the soup simmer until the vegetables are soft.
Puree the soup using a hand blender, and season with salt and pepper.
Portion and serve.

Top the soup with crunchy croutons or a spoonful of apple juliennes for a simple garnish.

Ingredients

1 L (4 cups) of prepared Instant Culinary Cream Base, Gluten-Free, Low Sodium
1 L (4 cups) of prepared Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced
45 mL (3 tbsp) of
500 g of parsnip, peeled and chopped into rough cubes
3 apples, peeled and chopped into rough cubes
1 potato, peeled and chopped into rough cubes
60 mL (4 tbsp) of butter
Salt and pepper, to taste