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Delicious Pumpkin Seed Oil Recipes
Delphine‘s Parsnip and Apple Soup

Ingredients

900 g parsnips
2 big cooking apples
Thumb sized piece of ginger
2 onions
1 bulb of garlic
1 litre chicken stock
half a cup of cider
olive oil
nutmeg
black pepper

Instructions

Peel and cut the parsnips and apples into strips.
Put the parsnips, apples, and the (unpeeled) bulb of garlic into a baking tray and roast at 180° C for 30 minutes.
Chop the onions and (peeled) ginger.
Fry the onions and ginger in olive oil until they soften.
When the parsnips, apples, and garlic are done, peel the garlic and add everything to the onions and ginger.
Add 1 litre chicken stock to the vegetables and bring to the boil.
Simmer for 20 minutes.
Season with black pepper and nutmeg
Add the cider and then liquidise everything.
Serve with some sliced apple, sour cream, and a drizzle of pumpkin seed oil.

Author: skinnymalinky1

Source: skinnymalinky1.wordpress.com/2010/01/16/delphines-parsnip-and-apple-soup/

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