We adore soup in the Opus oléa family, especially the creamy, silky, flavorful kind. So here is another one of them! We are always amazed by how the addition of a little bit of fruit can give that special zing to a vegetable soup.
For this little gem we used the following to make 4 portions:
3 lrg parsnips, peeled and cubed
1 green Granny Smith apple, cored and cubed (skin left on)
1 medium potato, peeled and cubed
1 brown onion, chopped
3 tblsp Opus oléa extra virgin olive oil
500ml vegetable stock plus more to adjust soup consistency
Edible flowers of your choice for garnish (optional)
Pour Opus oléa extra virgin olive oil into a medium size saucepan and put on medium heat. Add your chopped onions as well as your parsnip and potato cubes. Allow to cook for about 10 minutes using a wooden spoon or silicone spatula to move around your pot so they don't stick or burn. Once the onion is glassy and the roots have slightly cooked, add the apple chunks and the vegetable stock to cover the vegetables. Let cook for 25-30 minutes or until the vegetables are cooked through.
The addition of potato will bind everything together nicely and will help with achieving a nice consistency for your soup.
Let cool and transfer to a bender to blend to a smooth, creamy consistency or use an immersion stick blender in your pot to puree. Adjust consistency to your liking with more vegetable stock and then heat through again. We did not use any salt and pepper for this recipe as we did not feel it needed it, but you may of course add it if you would like. If you end up using a sweeter apple than Granny Smith, you may want to tone down the sweetness with a squeeze of lemon. Serve in bowls and garnish with fresh herbs or edible flower petals.
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