This one is sweet, savory, simple and perfect for lunch on a chilly day.
Serves 4-6
30 minutes
1/2 cup Apple cider
1/2 cup Almond milk
3 cups Vegetable broth
5 Large parsnips, chopped
2 Shallots, chopped
2 Leeks, white parts only, chopped
3 Fuji (or Gala) peeled, cored, chopped
1/4 tsp Nutmeg
Pinch Cardamom
1/2 tsp Salt
1/2 tsp Pepper
Chives for garnish
1. In a large pot add cider, milk and broth. Bring to boil, add veggies and cook for 15 minutes.
2. Puree soup with spices with hand blender or with a regular blender in batches. Serve with chives on top.
Original recipe from Sunset
