This recipe is one chef Celia Lam has used when she’s cooking for the Salvage Supperclub, a pop-up dinner in New York City that makes use of food that would otherwise go to waste. Feel free to substitute any root vegetables that might be getting a little soft to make this satisfying vegan soup. (Read more about how to host your own Salvaged food dinner party.)
Salvage Supperclub’s Roasted Parsnip, Apple and Potato Soup
Recipe adapted from: Saffron Lane
Yield: approximately 6-8 servings
- 3 lbs potatoes, peeled (if organic, reserve peels for other use, like latkes!)
- 2 1/2 lbs parsnips (we used cores as our salvaged ingredient – this can be substituted for the entire parsnip)
- 2 medium onions
- 3 tart apples, peeled and cored (if organic, reserve peels for tea)
- 4 cloves garlic, peeled and smashed
- 3 Tbsp olive oil, additional 1/4 cup
- 3 Tbsp ground coriander
- 3 Tbsp ground cumin
- 1 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 1/2 quarts vegetable broth
- 3 cups almond milk
- 3 Tbsp apple cider vinegar
- Sea salt, to taste
- Fresh ground pepper, to taste
- Optional: chive-infused oil (for garnish)
1. Preheat oven to 375 degrees.
2. Cut the potatoes, parsnips and onions into 1-inch chunks. Place on a baking sheet lined with parchment paper and toss with oil and salt and pepper. Bake for 20 minutes (until tender but not soft).
3. Cut the apples into 1-inch chunks. Add the apples and garlic to the baking sheet. Mix to ensure they’re covered in oil. Bake for another 25 to 30 minutes, or until all pieces are softened. There should be a light caramelization.
4. Heat the remaining oil in a large stockpot over medium high. Add the spices and turn heat to low. Stir with a wooden spoon until fragrant (a few minutes).
5. Add the roasted vegetables and apples. Increase to high heat. Stir to combine with spices.
6. Add the vegetable broth. Bring to a boil and reduce to medium heat. Simmer for 20 minutes. Season with salt and pepper.
7. Remove from heat and add almond milk, apple cider vinegar and additional oil, if desired. Pour into a blender, or use an immersion blender to puree. Adjust seasoning if needed. Drizzle with chive-infused oil. Enjoy!
More recipes from Chef Lam can be found on The Scramble.
Parsnip photo: Mike Licht via Flickr; Soup photo: Tanya Bhandari