Parsnip Apple Soup

This is a lovely soup, mild sweet, yet hearty and warming. It is elegant enough for a holiday meal, or humble enough for a warm meal on any cold night.

Serving Size: 4

Ingredients:

• 2 tablespoons cooking oil
• 1 onion, chopped
• 2-3 parsnips, peeled and chopped
• 2 apples, peeled, cored and chopped
• 3 vegetable bouillon , cups
• 1 apple juice, cup
• 2-3 thyme, sprigs
• salt and pepper to taste
• soy yogurt (plain) as garnish
• thyme leaves as garnish

Directions:

1. Heat the oil in a large soup pot.
2. Chop the onion and place in the heating oil to sauté.
3. Peel and chop the parsnips ad add to the cooking onion.
4. Add the vegetable bouillon.
5. Peel, core and chop the apples and add to the cooking parsnips.
6. Remove the leaves from 2-3 springs of thyme and add to the soup.
7. Cook the soup until the vegetables are tender.
8. Add the cup of apple juice.
9. Puree the soup.
10. Thin the soup to the desired consistency with more vegetable bouillon of apple juice. If desired, you could also use soy yogurt or a non-dairy milk, however we did not find that necessary.
11. Season to taste with salt and pepper.
12. Serve the soup in bowls, garnished with a swirl of soy yogurt and a few thyme leaves.