Parsnip, Apple and Cashew Soup

I absolutely love the combination of parsnip and apple together. I make cashew milk every few days and absolutely love how creamy it is. The combination of the cashews in the soup really make this creamier and also pack it full of healthy fats and protein. I soak my cashews first before I add them to help remove irritating phytic acid and cashews can be soaked for at least 30 minutes.

I make this soup on a regular basis and have it for lunch or dinner. If you love soups have a look at my other soup recipe: Coconut and Ginger Chicken Soup and how I make my own homemade stock.

Parsnip, Apple, Cashew Soup
A deliciously warming and nutritious soup. Made with broth and cooked with ghee and cashews makes this dish a balanced meal for lunch or dinner.
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Ingredients
  1. 1 litre Bone Broth (I like to use Chicken)
  2. 3 Parsnips chopped into equal size pieces
  3. 1 Apple, chopped (preferably organic- I have a high powered blender so I don't need to peel it)
  4. 1 sweet potato, cubed
  5. 1/2 cup cashews (preferably soaked for 1 hour)
  6. 1 onion roughly chopped
  7. 4 cloves of garlic
  8. 1-2 tbsp. Ghee (you could also use olive or coconut oil)
  9. 1-2 tbsp. Collagen (optional- add extra nutrients)
  10. 1-2 tbsp. Nutritional Yeast (optional- just adds flavour)
  11. sea salt and pepper to season
Instructions
  1. Add oil to a saucepan and saute onions with garlic. Add parsnips and sweet potato. When a little softer, add apple, drained cashews, collagen and nutritional yeast.
  2. Season with salt and pepper and add broth.
  3. Bring to boil and allow to simmer for 10-15 mins or until parsnips and potatos are soft and cooked through.
  4. Add to blender gradually and blend till smooth.
  5. Taste and add extra salt or pepper as needed.
  6. Serve with a dollup of ghee and sesame seeds.
Notes
  1. This recipe freezes well too
Loula Natural http://loulanatural.com/

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