Spiced Parsnip and Apple Bisque

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We believe in good, well-produced ingredients and veggies that are grown in nutrient rich soil. Eating with the seasons is the ideal way to always have the freshest and best ingredients and naturally balance the body's pH level.

Fall means a new crop of veggies coming our way, heartier root veggies perfect for roasting and combining with the end of Summer’s crops. Look out for these veggies at your local famers market or maybe try to grow your own; garlic, brussel sprouts, kale, sweet potato, parsnip, butternut squash, pumpkin, kohlrabi. This week we're using all these veggies to make this delicious spiced parsnip and apple bisque from Dishing up the Dirt.

For the soup you'll need

2 Tablespoons walnut oil (or olive oil)
1 large yellow onion, finely chopped
3 cloves of garlic, minced
1 1/2 pounds parsnips (about 5 cups), chopped into 1/2 inch chunks
1 medium sized potato, scrubbed clean and cut into 1/2 inch chunks
1 medium sized apple, chopped (no need to peel)
1 heaping Tablespoon garam masala
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 heaping teaspoon fine sea salt
5-7 cups of water + more to thin if necessary
1 cup full fat coconut milk
Additional salt + pepper to taste


1/2 cup walnuts, chopped
1 cup pomegranate seeds
1/2 cup parsley, minced
squeeze of fresh lemon juice
1 Tablespoon of walnut oil (or olive oil)

To make 
In a large saucepan heat the oil over medium high heat. Add the onion and sauté until beginning to soften. About 5 minutes. Add the garlic, parsnips, potato, apple and spices (through the salt). Stir until the veggies are coated with the spices and are becoming fragrant. About 2 minutes. Add water (start with 5 cups and and more if need be) bring to a boil. Reduce heat and simmer until the vegetables are tender. About 25 minutes. Stir in the coconut milk and carefully puree the soup. This works best with an immersion blender or high speed blender. If soup is too thick add a little more water to thin if necessary. Taste test and season the soup with additional salt and pepper. (note, if you use vegetable stock instead of water you may need to use less salt).

Serve the soup warm and divide the toppings between bowls.

Serves 4-6.

Source: Dishing up the Dirt