If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Warming and seasonal, this soup hits the subtle balance on the palate between sweet and savory with a hint of spice. —Asha
- 1 cup parsley root, peeled and chopped
- 1 cup lady apples, cored and quartered
- 2 shallots, diced
- 5 pieces garlic cloves, minced
- 4 sprigs thyme
- 1 teaspoon chili flakes
- 2 cups water/vegetable stock
- 1 pinch Maldon Salt
- 1 pinch pepper
- 2 tablespoons Olive oil
- Toss the parsley root and lady apples in oil, salt and chili flakes. Pour into a roasting pan. Tuck in the sprigs of thyme between the chunks. Cover the pan with foil and roast in a pre-heated oven at 400F for about 15 minutes till everything is soft but not mushy.
- Meanwhile, heat oil in a heavy bottomed pan and toss the garlic in it for a couple of minutes till its fragrance is released. Saute the the shallots until soft. Add in the roasted veggies along with the release fluid. Add water/stock and bring to a boil. Lower heat to let the soup simmer for 10 minutes.
- Process the soup into a smooth puree. Bring the soup back to a boil and adjust the liquid content for needed consistency. Serve the soup with a dash of good olive oil and a sprinkling of chili flakes for just a touch of heat.