KASHMIRI PARSNIP & APPLE SOUP

8 servings, 25 minutes

INGREDIENTS

• 3 parsnips, peeled and chopped

• 2 apples, peeled, cored and sliced (option to sub pears)

• 4 cups veggie stock

• 2 cups water

• 1 tbsp ghee

• 1 tbsp curry powder (or any digestive spice mix)

• 2 tsp caraway seeds

• ¼ tsp freshly ground black pepper

• 5 bay leaves

• Salt to taste

DIRECTIONS

1. Add parsnips, apples, stock, and water to the pot. Bring to a boil.

2. While that is heating, heat the ghee in a small pan over medium-high heat. Add the caraway seeds. Heat until fragrant and then add the curry powder and pepper. Sauté for 1 min.

3. Stir the ghee + spices into the pot with the parsnips and apples. Add the bay leaves.

4. Once boiling, reduce to a simmer, and partially cover for about 15 minutes. Remove from heat and allow to cool.

5. Transfer all ingredients including the water to a blender and blend into a smooth liquid. Season with salt and serve.

Recipe from Eat Taste Heal Cookbook

#fall #winter #vata #kapha #soup #lunch #dinner

Notes

• Yummy creamy soup recipe and it makes a ton! So you will have leftovers :).

• Option to serve with cooked tofu, sprouted mung beans (cooked or uncooked), steamed kale, freshly made paneer, cooked chicken, or cooked turkey as an extra protein kick!

• If pitta, reduce the amount of curry powder (1/2 tbsp instead of 1 tbsp).