As many of you know, we enjoy receiving organic produce from two local delivery services: Organicslive, and The Kitchen Garden Farm. They are both locally owned and operated, and we are impressed with their dedication to serve their customers well.

Our most recent delivery included lots of root vegetables: parsnips, carrots, turnip and potatoes. After experiencing a particularly yummy parsnip apple soup at our local Shine restaurant, I thought I would try to make my own. As with every recipe, the guiding principal is “use what I have”, so this recipe was no exception. So instead of simply creating a parsnip apple soup, I thought I’d throw in the turnip and carrots, too! We were really happy with the results, and, if you try it, I hope you will be, too.

Roasting vegetables, especially root vegetables, really enhances their flavour and is worth the extra time required.

Parsnip Apple Soup (with turnip and carrots too)

2 cups chopped parsnips
2 cups peeled and chopped turnip
2 cups chopped carrots (peel if not organic)
2 cups chopped apple (core and peel if not organic)
2 cloves garlic – minced
1 onion – sliced (approx 1 1/2 cups)
3 – 4 tablespoons olive oil
4 cups veggie broth
1 tablespoon apple cider vinegar (I used Filsinger’s as it’s from Ontario and is organic)

Toss parsnips, turnip, carrots, apple, onion and garlic with olive oil. Season with salt. Place vegetables on parchment-lined baking tray and roast at 400 degrees for 30 – 40 minutes. Vegetables should be tender and lightly browned. Transfer vegetables to stock pot and add vegetable broth. Use an immersion blender (or high speed blender) and blend until smooth. If soup is too thick, it can be thinned out with water or more vegetable broth. Enjoy!