Parsnip Soup with Fennel and Apples

Name: Parsnip Soup with Fennel and Apples
Total time: 80 min
Ingredients: Avocado oil; 1 medium yellow onion (half thinly sliced, half finely diced); 1 medium fennel bulb (stalk trimmed and core removed, bulb roughly chopped); Kosher salt; 2 stalks celery (roughly chopped); 6 cloves garlic (peeled); 2 large parsnips (about 20 oz., peeled and roughly chopped); 2 honeycrisp/gala apples (one peeled and cut into chunks, the other finely diced (skin kept on)); 2 cups chicken or vegetable stock; ¼ cup pine nuts (raw); 1 teaspoon fresh thyme leaves; ¼ teaspoon ground nutmeg; ½ teaspoon white pepper; Lemon juice (to taste); 2 tablespoons brown sugar; Fresh herbs (as garnish)

sachaservedwhat.com

Love parsnips but have no clue what to do with them? You should definitely make my Parsnip Soup with Fennel and Apples!

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Ingredients

Avocado oil
1 medium yellow onion (half thinly sliced, half finely diced)
1 medium fennel bulb (stalk trimmed and core removed, bulb roughly chopped)
Kosher salt
2 stalks celery (roughly chopped)
6 cloves garlic (peeled)
2 large parsnips (about 20 oz., peeled and roughly chopped)
2 honeycrisp/gala apples (one peeled and cut into chunks, the other finely diced (skin kept on))
2 cups chicken or vegetable stock
¼ cup pine nuts (raw)
1 teaspoon fresh thyme leaves
¼ teaspoon ground nutmeg
½ teaspoon white pepper
Lemon juice (to taste)
2 tablespoons brown sugar
Fresh herbs (as garnish)