Parsnip & Apple Soup with Coriander
1 1/2 tablespoons unsalted butter
3/4 pound Granny Smith apples, peeled, cored, sliced
3/4 pound parsnip, peeled, sliced
1/2 large onion, chopped
3/4 teaspoon coriander, ground
2 cups fat-free chicken broth (or more)
Chopped fresh parsley
Apple slices (optional)
Melt butter in a large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander; sauté until slightly softened, about 12 minutes. Add 2 cups of broth and bring to a boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes. Puree in a blender. Return to saucepan and thin with more broth, if desired. Season with salt and pepper. Sprinkle with parsley and garnish with apple slices.
Serves 2 to 3.
From fooddownunder.com.