Carrot, Parsnip, Apple Soup

This is one of my favorite autumn soups. I need to come up with a replacement now that Noah is allergic to Apples.
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
2 parsnips, peeled and finely chopped
1 carrot, peeled and finely chopped
1 Granny Smith apple, peeled and finely chopped
1 teaspoon rosemary
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1 14-ounce can reduced-sodium chicken broth
1 cup water
1 teaspoon cider vinegar
1-2 boneless skinless chicken breasts, cut into bite-size chunks

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion, parsnips, carrot, apple, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, about 8 minutes. Add broth and water and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are very tender, about 10 minutes.
2. Transfer the soup to a blender; add vinegar, cover and pulse until it forms a chunky puree. (Use caution when pureeing hot liquids; see Tip.)
3. Clean the pot, return it to medium-high heat and add the remaining 1 teaspoon oil. Add chicken and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Pour the soup back into the pan. Cook, scraping up any browned bits from the bottom of the pan, until heated through, about 1 minute.
Cover and refrigerate up to 3 days or freeze up to 3 months.

If you want to cut down on cost omit the chicken and serve with Grilled Whole Wheat Cheese sandwiches, also goes well with a dark brew beer.


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