Parsnip & Apple Soup with Prosciutto and Blue Cheese
A delicious high-fibre and protein-packed pureed soup topped with crispy prosciutto and crumbled blue cheese
Servings: 6
Equipment
- 1 Blender
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 1 lb parsnips, peeled and chopped
- 1 apple, chopped
- 1 15-oz can white canellini beans, drained
- 4 cups chicken broth
- 1 tbsp fresh thyme
- 1 tsp salt
- 1/2 tsp pepper
To garnish:
- 1/2 cup blue cheese, crumbled
- 1/2 cup crispy prosciutto, crumbled
- microgreens (optional)
Instructions
- Add oil to pot on medium-high heat. Add in onion and garlic, and cook for 5-7 minutes, until onions are translucent.
- Add in parsnips, apple, beans, broth, thyme, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes.
- Puree in blender.
- Portion into bowls, and top with blue cheese, prosciutto and microgreens. Enjoy!