Prep Time:
Yield:Description
A creamy and delicious Low Histamine Parsnip Apple Soup, perfect on any rainy day.
Ingredients
- 800 g parsnip
- 2 medium-big apples (not too sweet, I use Elstar apples)
- 30 g butter
- 300 g cauliflower
- 1,8 L bone broth or boullion
- 1 tbsp fresh sage (about 4 leaves, less if dried)
- salt to taste
- Topping:
- 10 g butter
- 1 apple
Instructions
- Rinse and peel your parsnips, and cut them into smaller pieces. Wash your apples well, and remove the core. Cut them in 8-12 pieces depending on the size of the apple.
- Melt the butter in a large soup pan, and fry the parsnip and apple for about 10 mins, with the lid on. Stir occasionally.
- Rinse the cauliflower and cut into similar size pieces.
- Add the cauliflower, bone broth or bouillon and sage (cut finely if you are using fresh leaves, or crumble is you are using dried sage leaves).
- Bring to a boil and let it simmer for about 30 mins.
- Prepare the topping for the soup. Wash and remove the core from an apple, and cut it into small cubes. Melt the butter in a pan and fry the apple cubes till the start to brown. Set aside.
- After 30 mins of simmering, check if the veggies have gone soft by sticking a fork in them. If they fall off the fork, the soup is ready. Puree the soup with a blender and salt to taste.
- Serve with the butter fried apples and enjoy.