Parsnip and Apple Velouté

Ingredients:

500 g parsnips, peeled and chopped

2 apples, peeled, cored, and chopped

1 onion, chopped

2 cloves garlic, minced

750 ml (3 cups) vegetable or chicken broth

200 ml (¾ cup) single cream (or coconut cream for a vegan version)

2 tbsp olive oil

½ tsp grated nutmeg (optional)

Salt and pepper, to taste

A few parsley or cilantro leaves, for garnish

Instructions:

Sauté Vegetables:

In a large saucepan, heat the olive oil over medium heat.

Add the onion and garlic, and sauté until translucent (about 3-4 minutes).

Add the Parsnips and Apples:

Stir in the parsnip and apple pieces. Sauté for 5 minutes to lightly brown.

Add the Stock:

Pour the stock into the saucepan, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the parsnips are tender.

Blend the Velouté:

Remove the pan from the heat. Using an immersion blender or a blender, blend the soup until smooth and velvety.

Incorporate the Cream and Season:

Return the velouté to a low heat. Add the cream and nutmeg (if using). Mix well and season with salt and pepper to taste.

Serve:

Pour the hot velouté into bowls. Garnish with parsley or coriander for a touch of freshness. Serve with crusty bread or croutons. Enjoy this comforting velouté!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4