APPLE PARSNIP SOUP Any apples do well in this soup. I love using Fuji or Gala but use whatever that you have handy. Please make sure you use organic apples since they are one of the “dirty dozen” in regards to excessive use of pesticides. Parsnips are a root vegetable closely related to the carrot family and are loaded with vitamin C and fiber as well as “polyacetylene” which is a compound that has been found in research to have anti-inflammatory, anti- fungal, and anti- cancer function and may even offer protection from colon cancer. This is a lovely tasting pureed soup that is slightly sweet and very filling. Eating soups daily helps with weight management and allows you to get your important veggies in as well. This soup has ginger as well so it has a nice bite to it. It is worth your while to purchase an immersion blender which is a hand held blender that you can easily puree’ soups with without having to let cool and place in blender. They are inexpensive and come in very handy. 2 tablespoons olive oil 1 cup chopped onion 2 ½ cups of chopped peeled apples 1 ½ teaspoons grated peeled fresh ginger 1 teaspoon ground cardomom 1 garlic clove, minced 3 ½ cups of chopped peeled parsnips 4 ½ cups chicken broth ½ cup apple cider 1 teaspoon sea salt Grating of black pepper Dollop of Greek yogurt Heat oil in a Dutch oven/stock pan over medium heat and add onion. Cook about 5 minutes, stirring frequently. Add apples and next 3 ingredients (up to the garlic) and cook a bit more, stirring constantly. Add parsnips, broth and cider and bring to a boil. Cover and simmer for about 30 minutes until parsnips are tender. Add salt and pepper. Now is the time to pull out your immersion blender and puree’ until smooth. Adjust seasonings, and serve with a dollop of Greek yogurt . ENJOY!!!