Parsnip Apple Soup with Curry, Celery Oil & Smoked Almonds

Name: Parsnip Apple Soup with Curry, Celery Oil & Smoked Almonds
Yield: Serves 4 to 6
Ingredients: 1 teaspoon ground cumin; Sea salt and freshly ground black pepper; 1 large onion, diced; 2 to 3 potatoes, peeled and diced; 3 to 4 parsnips, peeled and diced; 2 thumbs fresh ginger, finely grated (or 1 teaspoon ground ginger); 1 tart apple (Jonagold, Rome, or Granny Smith), peeled and diced; 6½ cups (1.5 liters) vegetable or chicken stock; Juice of ½ lemon; 2 small cloves garlic, minced; 1½ teaspoons curry powder; ⅓ cup (75 ml) walnut oil; Leaves from 1 bunch celery; 1½ teaspoons ground coriander; About 16 smoked almonds; 2 tablespoons olive oil; ⅓ cup (75 ml) mild oil, like sunflower oil, grapeseed oil, or rice bran oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

For the Celery Walnut Oil

Leaves from 1 bunch celery
⅓ cup (75 ml)

Pescatarian
Gluten-free
Soup

Method

Prepare

First make the celery walnut oil: Bring a small saucepan of water to a boil. Blanch the celery leaves for 1 minute in the boiling water and scoop them out with a slotted spoon. Let cool and squeeze out the water. Pat dry with a clean dish towel.

Put the squeezed-out celery in a deep container and pour the two oils on top. Season with salt an