Parsnip and apple soup.

This delicious and wonderfully smooth soup perfectly combines tangy cooking apples and the sweetness from parsnips.


  • 500 gr parsnip, peeled and chopped
  • 1 yellow beetroot, peeled and chopped
  • 1 small leek white, cut into rings
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 1 Granny Smith apple, chopped
  • 1 cm fresh ginger, grated
  • 1 l vegetable stock
  • 1/2 tsp. Indian curry powder
  • 2 tbsp olive oil


  • Heat 2 tablespoons of oil in a large pan and fry the onion, garlic, leek and ginger for 3 minutes.
  • After 3 minutes, add the apple, parsnip and yellow beetroot and fry for 5 minutes over medium heat.
  • Stir occasionally.
  • Add the vegetable stock and the curry powder and bring the soup to a boil. Cook, covered,  for 15-20 minutes.
  • Puree the soup with an immersion blender, taste and season to taste with Himalayan  salt and freshly ground black pepper.

Garnish with some apple slices and sesame seeds.

Foto 06-03-19 13 07 06