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Parsnip, Apple, and Cashew Cream Soup with Tarragon

Serves 6


    Fall root vegetables such as parsnips or celeriac make a delicious combination with the autumn season’s arguably biggest star—the apple. Choose a tart apple like Granny Smith or a sweet-tart apple like Pink Lady for this silky soup thickened up with a cashew cream to deliver not only a winning texture but a healthy dose of dietary fibre and some added protein. Tarragon is a supporting actor in this play, working nicely with the apples in a bright, tasty oil as garnish.


    Terrific with tarragon

    Bring this dish to the next level by making an elegant tarragon oil to drizzle over the soup. Place 1/3 cup (80 mL) tarragon leaves in fine sieve. Fill a bowl large enough to accommodate sieve with ice water and set aside. Plunge sieve into pot of boiling water, drenching tarragon for about 30 seconds. Remove sieve and plunge it into the ice water and leave for a minute or so. Drain and transfer tarragon to clean kitchen towel. Squeeze out all the water and place tarragon in food processor with 1/3 cup (80 mL) olive oil. Blend for about a minute and then strain oil through clean fine sieve into jar. Use at room temperature and refrigerate when not using.


    Parsnip, Apple, and Cashew Cream Soup with Tarragon


      • 1/2 cup (125 mL) raw cashews
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1 1/2 cups (350 mL) chopped onion
      • 19 oz (550 g) parsnips, diced to make about 4 cups (1 L)
      • 2 Granny Smith apples, peeled, cored, and diced to give 2 cups (500 mL)
      • 1/4 tsp (1 mL) salt
      • Pinch of white pepper
      • 1 tsp (5 mL) dried tarragon
      • 4 cups (1 L) low-sodium vegetable broth
      • 1 Tbsp (15 mL) tarragon oil (see tip)


      Per serving:

      • calories210
      • protein3 g
      • total fat10 g
        • sat. fat2 g
      • total carbohydrates29 g
        • sugars12 g
        • fibre6 g
      • sodium111 mg




      In heatproof jar or bowl, place cashews and cover with 1 1/2 cups (350 mL) boiling water. Allow to stand and soak while you make soup (about 30 to 45 minutes).


      In large saucepan, sweat onions in olive oil over medium heat, until soft, about 5 minutes. Add parsnips and continue to cook gently for a further 5 to 7 minutes, until parsnips are just beginning to brown. Add apples, salt, pepper, and dried tarragon; stir well to combine and cook for a further 5 minutes. Add vegetable broth, increase heat, and bring liquid to a boil. Reduce heat and simmer for 20 to 25 minutes, or until parsnip can be crushed with fork. Turn off heat and allow soup to cool.


      Drain cashews, reserving soaking liquid. In blender, place cashews with soup and blend, working in batches, until smooth. If soup becomes too thick, use a little cashew soaking liquid to loosen the mixture. Return blended soup to clean saucepan, heat on low to desired serving temperature, and ladle into bowls. To serve, drizzle each bowl with 1/2 tsp (2 mL) tarragon oil.



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