Parsnip apple soup

Did you know?
Parsnips are low in calories and high in fibre, nutritious starchy food. A half cup serving provides only 60 calories and are a useful source of vitamin C, folate and potassium. Because parsnips are too fibrous they cannot be eaten raw, but because of their sweet, nutty flavour they go well with other vegetables in soups and stews.

Here's a delicious Parsnip soup made with granny smith apples.

Ingredients:
4 cups parsnips peeled and cubed
2 cups apple cider
1 1/2 cups fresh vegetable stock
1/4 cup butter
2 granny smith apples, peeled, seeded, and coarsely chopped
1 tablespoon cognac (optional)
2 cups whole milk
salt ( to taste)
1/8 teaspoon white pepper
1 tablespoon fresh lemon thyme, minced

Method:
In a large stock pot, place the parsnips, apple cider and vegetable stock. Bring to boil over medium-high heat. Reduce heat to medim, simmer uncovered 20 minutes or until the parsnips are fork-tender.
In a saute pan, melt the butter over low heat. Add the chopped Granny Smith apples. Cooking 5 minutes. Add the cognac if using, cook another 12-15 minutes or until the apples are lighty browned and tender; stirring occasionally.
Transfer the apple mixture to the pot with the parsnips. Add in the milk, salt, and white pepper. Using a blender, blend until smooth.
Cook soup, without burning, until heated through completely.
Garnish with the lemon thyme.

Enjoy this recipe!

Plum - Walnut Crumble

Did you know?
Plums whether eaten whole, added to fruit salads, baked goods, puddings or meat dishes, or made into jams, butters, purees or sauces - are a nutritious low calorie food. One medium sized plum contains only 36 calories and is a rich source of dietary fibres. Plums contain the anti oxidants - anthocyanins which help protect against cancer and heart diseases by mopping up free radicals that damage cells.

Here's a plum recipe that's yumm and nutritious -

Ingredients:
2 pounds plums, pitted and cut into eighths (6 cups)
1/3 cup sugar
2 teaspoons freshly grated orange zest
1 tablespoon orange juice

Topping:
2/3 cup whole-wheat flour
1/2 cup old-fashioned rolled oats (not instant)
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
1 tablespoon butter, cut into small pieces
1 tablespoon canola oil
3 tablespoons frozen orange juice concentrate
1 tablespoon chopped slivered almonds or walnuts
1 1/2 cups reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional)

Method:
Preheat oven to 375° F. Coat an 8-by-8-inch baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.
To prepare filling:
Combine plums, sugar, orange zest, orange juice in a large bowl.Toss to coat. Place filling in the prepared baking dish. Cover with foil and bake for 20 minutes.
Meanwhile, make topping:
Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are moistened. When the filling has baked for 20 minutes, stir it and sprinkle topping evenly over the surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until the fillin is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.

Enjoy this recipe!