Zuppa di mele e pastinache

Courtesy of Suedtirol.info

Apples and parsnips soup

First course with Granny Smith apples from Südtirol.

Difficulty: easy
Preparation time: 15 min
Cooking time: 30 min
Style: modern
Apple: Granny Smith

Ingredients for 4 people

500 g Granny Smith apples (approx. 3)
500 g parsnips (sweet potatoes)
2 carrots
half a leek
50 g celery root
1 red onion
30 g of coconut oil
1000 ml of vegetable broth
1 teaspoon of turmeric
1 tablespoon of curry
1 tablespoon paprika powder
1 handful of fresh parsley
1 teaspoon dried chili pepper
1 teaspoon of pepper
200 ml of almond milk
salt to taste

For the decoration

1 Granny Smith apple
1 tablespoon of coconut oil
50 g of hazelnut leaves
1 tablespoon maple syrup
1 teaspoon of paprika powder
salt and pepper to taste
1 tablespoon chopped parsley

A recipe by Sarah Zahn

Preparation

To begin, wash the vegetables, peel them, and cut them into coarse pieces.
Peel and core the apples, cutting them into small pieces as well.
Coarsely chop the onion and brown in the coconut oil, add the apples and sauté lightly.
Stir in vegetables and sauté briefly, then deglaze with vegetable stock.
Add the spices and parsley, and simmer for 30 minutes until the vegetables are cooked.
Blend to taste, add the almond milk, adjust the salt, and add more spices if necessary.

For the garnish:
Wash the apple, detach it, and cut it into cubes.
Heat the coconut oil in a pan and brown the hazelnut leaves, caramelize with maple syrup, and add paprika, salt, and pepper.
Remove the hazelnut leaves and brown the chopped apples in the pan.

Pour the soup into bowls or bowls and serve after decorating with the hazelnut leaves, apple cubes, and parsley.

Regional recipe from Südtirol

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