Harvest Soup with Carrots, Parsnips and Apple

Fall on the Prairies brings to mind images of harvest – market stalls and larders brimming with root vegetables, gardens cleaned up and ready to go for next year and pantry selves lined with garden preserves.  We thought that this harvest vegetable soup was the perfect recipe for this time of year and perhaps for Thanksgiving lunch or dinner.  It’s simple to make and can be made ahead, leaving lots of time for outdoor hikes or games.  Serve it with equally simple open faced grilled cheese sandwiches (1 per serving) for a great lunch or simple supper.  Roasting vegetables brings out all the best of the flavour, which is lovely and fresh and sweet at this time of year.

Harvest Soup with Carrots, Parsnips and Apple

This soup has a sweet, garlicky flavour.  Serves 6.  Serving size about 1 cup (250 mL).

 

4-5                  parnips, peeled and sliced 1” (2.5 cm) thick                     4-5

2                      medium carrots, peeled and sliced 1” (2.5 cm) thick       2

1                      large onion, diced                                                                    1

2                      medium potatoes, peeled and diced                                    2

1                      apple, peeled and quartered                                                   1

3                      cloves garlic, peeled                                                                3

1 Tbsp.           canola oil                                                                                15 mL

4 c.                  low-sodium vegetable stock                                                 1 L

pepper or cayenne pepper to taste

 

1.  Preheat the oven to 400 oF (200 oC).

2.  Spread the cut up parsnips, carrots and onions on a foil-lined baking tray.  Drizzle with canola oil.  Roast for 20 minutes.

3.  Add the whole garlic cloves and roast until the vegetables are tender, about 20 more minutes.

4.  While the vegetables are roasting, cook the potatoes in a large saucepan over medium heat in the vegetable broth.  Don’t worry if they start to fall apart.

5.  Add the roasted vegetables and cook 20-30 minutes longer, until all the vegetables are very soft.   Cool.

6.  Puree the soup in a blender or food processor, then return to the saucepan to reheat over medium heat.  Add pepper to taste.

 

For the photo, we used the idea of a “parsnip chip” from Spilling the Beans.  This is how to make them:

After peeling a parsnip, use the vegetable peeler to make long strips (about 1 cup or 250 mL).  Heat some canola oil in a saucepan over medium heat until it’s very hot but not boiling.  (Or, use a deep fryer or electric wok.)  Working in batches, transfer the parsnip strips to the hot oil with a fork.  Cook until very lightly browned, 1-2 minutes, then transfer to a plate covered with paper towels to drain.  Parsnip chips can be stored in an airtight container, then crisped in the oven for a few minutes when you’re ready to use them.

 

Nutritional analysis (per serving):  202 kcal, 5 g fat, 1 g saturated fat, 35 g carbohydrate, 4 g fibre, 6 g protein 254 mg sodium.