Parsnip and apple soup recipe

 Parsnip and apple soup recipe

1 Tbsp (15 mL) extra-virgin olive oil or grapeseed oil
2 leeks, white part only, chopped
2 cloves garlic, minced
3 parsnips, peeled and chopped
3 cups (750 mL) chicken or vegetable stock
2 large thyme sprigs
1 tsp (5 mL) ground turmeric
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground cardamom
3 large ripe apples, peeled, cored, and chopped
Salt and freshly ground black pepper

Heat oil in large saucepan.
Add leeks and garlic and sauté until soft, not golden. Add parsnips and continue to sauté over medium-low heat until almost soft, about 10 minutes. Add stock, thyme, seasonings, and pears. Cover and bring to a boil. Reduce heat to simmer. Cook for 20 minutes.

Remove thyme stems. Remove from heat. Cool mixture before puréeing. Add salt and pepper to taste.
Add a little more stock if soup is too thick for your liking.