It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
Since the weather is turning cooler and it’s officially fall, I asked Serena to share a soup that celebrates root veggies and fall fruits.
Here’s what she has to say about her latest creation:
The beauty of soup is that you can easily custom create a recipe from ingredients that you have at home. A few days ago it was raining hard, and I really wanted to make a soup but I also didn’t want to get drenched going to the store. I looked around my home and discovered a wealth of soup making ingredients like lentils, spinach, carrots, apples, garlic, onion and parsnip as well as some simple spices like bay leaves, curry, salt and pepper. I started by cooking the garlic, onions, parsnip and apples together and then pureed them so they served as a base. I then added in the lentils to the pureed pot, along with some spinach and carrots that made a quick and hearty soup. It’s perfect for fall, and the upcoming colder weather ahead.
Lentil, Parsnip and Apple Soup
- 8 cups of water
- 1/2 yellow onion, peeled and cut up
- 1 clove of garlic, minced
- 2 cups of lentils
- 2 parsnips
- 2 apples – I used Gala
- 1/2 cup of frozen spinach
- 2-3 carrots, cut up
- 1 teaspoon of curry powder
- 4-5 dry bay leaves
- pinch of salt and pepper
- Add water to a medium-sized pot and let boil.
- Cut up the onions and garlic and add them to the pot when the water starts to boil.
- Cut up the parsnips and apples and add them to the pot. Let cover and cook for 20 minutes.
- In another pot, add about 3 cups of water. Let boil and add the lentils.
- Turn off the first pot and puree the parsnips, onion and apples.
- Add the lentils (along with its water), bay leaves, and curry to this pot on a low flame.
- Let cook for 45 minutes and then add the carrots, spinach, salt and pepper.
- Cover and let cook for about 30 more minutes.