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Is it getting a bit chilly in your neck of the woods? Here in London, where we're visiting my daughter and her family, there's a lovely nip in the air, which always tends to put an extra spring in my step. The days are sunny and clear, with nights perfect for snuggling underneath down comforters, windows open to the cool, crisp autumn air. To me, it's the perfect weather for soup!
My daughter has a lovely open-air market just blocks from her house which sells the freshest, most delightful produce you've ever seen. My heart starts skipping a beat when I get near and I always promise myself, "Now don't buy too much." "Control yourself, control yourself..." is my mantra as I approach, but it's always to no avail
In the past I've returned home with my arms aching from lugging multiple bags loaded with asparagus, carrots, avocados, oranges, fresh herbs, apples, cherries, bananas, mushrooms, potatoes and other seasonal delights. My daughter had a surprise for me when I arrived at her house this time, a wonderful surprise, but one that doesn't help my propensity for overindulgence at the market. She got me one of these:
So now I CAN go crazy at the market! Well, at least to a certain degree. When I visited yesterday, I had to eventually stop, otherwise, I might have had to attach a little trailer behind my schlepper! I did have fun though, and this wonderful Curried Parsnip & Apple Soup is one of the recipes I will be making with some of my market "bounty"! I made this before I left for London for my son and daughter-in-law - it was delicious and received rave reviews from all who partook!
Here's a pic from the birth and homecoming of our newest addition! Welcome Baby Luke!
- 1 teaspoon crushed coriander seed or coriander powderIngredients:
- 1 pound fairly tart apples that soften easily when cooked such as Empire, Jonathan, or Macintosh
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 large leeks white and light-green parts only, chopped and well rinsed (about 1-½ cups)
- 1 medium yellow onion chopped (about 1 cup)
- 2 medium shallots peeled and chopped
- 1½ tablespoon minced fresh ginger
- 1 tablespoon tomato paste
- 2 teaspoons finely chopped garlic about 2 medium cloves
- 2 teaspoon mild curry powder
- ⅓ cup dry white wine
- 2 medium parsnips peeled, quartered lengthwise, cored, and chopped (about 2 cups)
- 1 large yellow potato peeled and chopped into ½-inch pieces
- 3 cups lower-salt chicken broth
- 1 can light coconut milk 14-15 ounces
- sea salt
- freshly ground black pepper to taste
- 3 tablespoons thinly sliced chives for garnish
- crumbled bacon for garnish, if desired
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Cut 1 quarter from one of the apples.Wrap the unpeeled quarter in plastic wrap and reserve. Peel, core, and quarter the rest of the apples. Chop the peeled apples into ½-inch pieces and toss with the lemon juice in a medium bowl.
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Heat the olive oil in a heavy-duty 4-quart saucepan over medium-low heat. Add the leeks, onion and shallow; cook, covered, stirring occasionally with a wooden spoon, until just tender, 6 to 8 minutes.
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Stir in the ginger, tomato paste, garlic, and curry powder and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, uncovered, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes.
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Add the chopped apple, parsnips, and potatoes and stir to coat well. Add the chicken broth and 1-½ tsp. salt and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low, partially cover then simmer, stirring occasionally, until the apples and vegetables are very tender, about 30 minutes.
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In a blender, purée the soup in batches until completely smooth. Transfer the soup to a clean 4-quart saucepan, stir in the coconut milk, and season to taste with sea salt and fresh ground pepper. Bring the soup to a simmer over medium heat, stirring often. Cut the reserved apple quarter into small dice. Serve the soup sprinkled with the diced apple and chives.
- spoonstories- says
So nice soup!! And the photos are great^^
A Little about Ally! says
I've never considered apples in soup...totally brilliant Chris! Love all the onion family too and of course enerything's better with some bacon! :-):-)
Cynthia Barger says
Chris,
Glad to have a recipe with parsnips! I LOVE them! Glad also to see Baby Luke. He is adorable, and a baldy, like his dad and grandpa 😉
Cynthia
www.you-made-that.com says
Wow, what a beautiful family you have there. I love the cute sign with the girls faces and pink hair, that's adorable. I bet you were in heaven in so many ways. This soup looks fabulous and so warming can't wait to give it a try.
Karen (Back Road Journal) says
With apples in the orchard ready for picking, this sounds like a perfect soup for our cool weather. Loved the line about do I have three sisters.
Pola M says
Like this combo! Must be very fresh with the apple and the parsnip!
Julia says
Your photos are beautiful! The soup looks deliciously creamy.
Lizzy Do says
Beautiful soup (love the bacon topper!), great schlepper, but your beautiful grandchildren are the stars of this post! Baby Luke is darling!
MEEMAW says
Chris, I know the soup would be delicious, but I just have to say that picture of the girls seeing their baby brother for the first time is outstanding--could be in a contest! I love the delight and amazement on their beautiful, precious faces. Enjoy every minute. Dixie
Kitchen Riffs says
We're just getting fall weather now. Supposed to get down in the mid-40s (F) tonight - yeah! Really nice looking soup and great photos! Totally good stuff - thanks so much.
Dining Alone says
No fall weather here yet, it is going to be 103 today! Luke is just adorable, congrats again. Love your wheeled 'Schlepper', whatever makes it easier to get more goodies works for me.
France@beyondthepeel says
This soup looks so creamy it could be cheese soup. I just want to dive in!