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Parsnip and Apple Soup with Black Lentils and Vegetable Crisps

parsnip apple soup

Slightly Modified a Lauren Caris Cooks Recipe | Serves: 4 | Time: ~1 hr



1 white onion, roughly chopped

1 garlic clove, minced

3 #parsnips, peeled and cut into 1 inch chunks

2 small fuji #apples, peeled and cut into 1 inch chunks

4 cups veggie stock

1/3 tsp curry powder


1 cup cooked black #lentils

1/2 cup sliced green onions

Chilli flakes, to taste

1-2 cups root veggie chips

parsnip apple soup


Heat 1 tbsp EVO in the bottom of a large stockpot. Saute onions for 3-4 minutes until translucent. Add garlic and saute for another 1-2 minutes.

Add the parsnip, apple and curry powder and stir so everything is coated, cook for 1-2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.

Using a blender or a stick blender, blend the soup until completely smooth. This soup is very thick as it comes, so if you like your soup a little thinner, add some more vegetable stock until you get the consistency you desire.

Add toppings and serve

What I ate and drank today

Not enough water

3 cups of coffee

Sous vide egg whites

Leftover pumpkin burger patty with kale

Handful of crispy M&Ms

Soup with all the fixings


~2 miles of walking

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