Parsnip and apple curry soup

Ingredients for 6 servings:

• 600 g parsnip(s)
• 350 g apples, sour, e.g. Boskoop
• 300 g potatoes
• 1 large carrot(s)
• 1 small celery
• 1 small parsley root(s)
• 1 large onion(s)
• 2 tbsp rapeseed oil
• 2 tsp, heaped curry powder
• 4 tbsp crème fraîche
• 1.3 liters of vegetable broth
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the parsnips, potatoes, carrots, and apples and cut into small cubes. Slice the celery into small slices. Sauté the onion in oil until translucent. Add the curry and fry briefly. Add the vegetables to the onion and curry mixture, cover, and simmer over low heat for about 10 minutes. Add the hot vegetable stock and simmer for about 8 minutes, until the vegetables are tender. Puree thoroughly, season with salt and pepper, and simmer for another 2 minutes. Stir in the crème fraîche and garnish with parsley. You can add other winter vegetables, but preferably not cabbage; in any case, parsnips and apples should make up the bulk of the soup. I prefer the soup unpureed (but then dice the vegetables quite finely), but most people prefer it puréed.