Parsnip and apple soup with crispy slices and curry seasoning

4 servings

30 minutes

This parsnip and apple soup with aromatic spices is a true gastronomic journey into the depths of Yugoslav cuisine flavors. Its soft creamy texture combines with subtle notes of sweet apple, roasted parsnip, and spicy curry. The recipe embodies the heritage of regions where Eastern spices meet traditional European tastes. Coriander, cardamom, and cumin seeds give it special depth, while turmeric and ginger add warmth. Parsnip chips are not just a garnish but a crunchy finish that adds texture contrast to the dish. This soup warms wonderfully in cool weather, and its rich aroma makes it an ideal choice for a cozy family dinner. Serving it in warmed plates reveals the full palette of flavors, making each spoonful a true delight.

Energy value per serving

• Calories: 485.7
• Proteins: 6g
• Fats: 33.8g
• Carbohydrates: 40.5g

Ingredients

• Parsnip: 1 kg
• Coriander seeds: 1 tsp
• Apple: 1 pc
• Caraway: 1 tsp
• Cardamom: 1 tbsp
• Peanut butter: 7 tbsp
• Onion: 2 pc
• Garlic: 2 clove
• Turmeric: 1 tsp
• Ginger: 1 tsp
• Vegetable broth: 1.2 l
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. In a small pan, roast coriander, cardamom, and cumin seeds. Remove from heat after 2-3 minutes. Grind thoroughly in a mortar.

   Required ingredients:

   • Coriander seeds: 1 teaspoon
   • Caraway: 1 teaspoon
   • Cardamom: 1 tablespoon

2. In a pot (volume 3.5 liters), melt and heat butter and vegetable oil, add onion and keep on heat for 5 minutes. Add garlic, season with crushed spices, add turmeric and ginger, mix and keep on low heat for 3-4 minutes.

   Required ingredients:

   • Peanut butter: 7 tablespoons
   • Onion: 2 pieces
   • Garlic: 2 cloves
   • Turmeric: 1 teaspoon
   • Ginger: 1 teaspoon

3. Peel the parsnip and cut it into 2–2.5 cm cubes. Add to the pot, mix, and pour in the broth. Add salt and pepper to taste. Cook on the lowest heat for 1 hour.

   Required ingredients:

   • Parsnip: 1 kg
   • Vegetable broth: 1.2 l
   • Salt:  to taste
   • Ground black pepper:  to taste

4. For chips: slice the parsnip into thin round slices. Heat vegetable oil in a small pan and fry the parsnip in batches until golden (3-4 minutes). Place the cooked slices on paper towels and lightly sprinkle with salt.

   Required ingredients:

   • Parsnip: 1 kg
   • Peanut butter: 7 tablespoons
   • Salt:  to taste

5. Remove the soup from the heat and blend it in a blender/food processor until smooth. Then pour the soup back into the pot and taste to check if there is enough salt.

6. Before serving, heat the puree soup over low heat. Once it starts to boil, add grated peeled apple. Cook for 3-4 minutes.

   Required ingredients:

   • Apple: 1 piece

7. Serve in warmed plates with parsnip chips.