Parsnip Soup: Submitted by: Dany | Date Added: 26 Sep 2011
Listed in: Soups

3 1 / 2 cups vegetable broth (850 ml)
1 large cooking apple
1 pound (500 g) parsnips
1 medium onion
1 tsp. table in sunflower oil
1 clove garlic
2 tsp. teaspoon ground coriander
1 tsp. teaspoon ground cumin
1 tsp. teaspoon turmeric
salt
1 1 / 4 cup (300 ml) milk
To garnish: a few sprigs of coriander, 4-6 tbsp. table in plain yogurt

Heat the broth. Peel the potato and parsnips, then cut into pieces.

Peel and chop onion. Heat oil in large saucepan. Melt the onion.

Peel and coarsely chop the garlic. Add to the onion with the three spices and cook 1 minute.

Pour the hot broth. Add apples and parsnips. Bring to a boil, then cover and simmer 15 minutes.

During cooking, wash, dry and chop cilantro.

Remove from heat. Stir in milk. Skip to robot for a very smooth preparation and reheating. Add salt if necessary.

Ladle soup into the plates, sprinkle with cilantro and serve. Put the yogurt in a bowl so that everyone would use.

Makes 4 to 6 servings.

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