Parsnip Apple Soup

Serves 4-6. Prep time: 30 minutes active; 45 minutes total.

2 tablespoons vegetable oil
3 cups diced yellow onion (1 medium onion)
1 1⁄2 pounds parsnips, peeled and diced
2 cups peeled and diced apple
2 teaspoons ground coriander
4 cups vegetable broth
1 cup heavy cream or milk
1⁄2 cup minced parsley
Ground black pepper
4 ounces chèvre (optional) 


Heat a stockpot over medium-high heat and sauté the onion in the oil for 5 minutes. Add the parsnips and apples and sauté another 6-8 minutes, stirring occasionally. Add the coriander, a pinch of salt and the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until parsnips are soft. Remove from heat and add the cream or milk, parsley and a pinch each of salt and pepper. Use a food processor or blender to puree the soup (in small batches if necessary). Season with salt and pepper and serve warm with a small dollop of chèvre on top.