Since the Holidays are over and the New Year has started, it is time to live healthy and loose some of these nasty holiday pounds again! This time of the year is always hard, especially because of the cold and dark weather. But then I get to that point where I feel so bad in my body, that I just want to do something about it! This year Jack and me decided to try and make as many things ourselves for the next few months, so we eat less processed foods and take outs. That way we thought we spend less money and at the same time, know exactly what’s in your food. Sounds good, eh? I have to say, it is! At first I was worried how much time this is gonna take up of our weekends but it actually is a lot of fun cooking together and it is not to bad if you make big batches and freeze them for the rest of the week. Once you have your freezer stocked a little, you have some different meals you can simply take out the night before and have a bit of variety in your lunch! What we do a lot at the moment is soups. One reason is because it is so easy to make a very big batch at once and secondly because most of the days I do actually crave some warm soup for lunch. Since we started this I really developed a passion for soups, tried different flavour combinations and techniques and developed my own recipes. For me a big bowl of soup with some homemade bread has become the perfect lunch that fills you up but doesn’t knock you out for the rest of the afternoon as a big lunch does. One of my recent discoveries is this Apple and Parsnip Soup. It is a great alternation to say, more conventional soups and it mixes things up a little bit if you have mostly or just soups for lunch. If you have no idea what a parsnip is or might have vaguely heard of it at some point, check out this awesome article by Kelli Foster from The Kitchn about Parsnips and why you should eat them. The combination might sound a little strange but it really works. The sweetness of the apple, works really well with the earthy, nutty taste of the parsnips. Rounded up with some ginger and garlic, this makes a delicious and extravagant soup. Also a great way to start off a home cooked meal for friends. Check out the full recipe below. It is super easy, doesn’t take to long and all you need is a blitzer. If you like it extra creamy, you can also run the soup through a blender at the very end! Apple & Parsnip Soup Print Recipe I love this soup because the combination between apple and parsnip works really well! It might sound strange at first but the slight sweetness of the apple corresponds perfectly with the earthy and nutty taste of the parsnip. It is a great alternation if you eat a lot of soups or even if you are just looking for an inventive starter for a meal! CourseSoups Servings Prep Time 8 people 30 minutes Cook Time 60 minutes Servings Prep Time 8 people 30 minutes Cook Time 60 minutes Apple & Parsnip Soup Print Recipe I love this soup because the combination between apple and parsnip works really well! It might sound strange at first but the slight sweetness of the apple corresponds perfectly with the earthy and nutty taste of the parsnip. It is a great alternation if you eat a lot of soups or even if you are just looking for an inventive starter for a meal! CourseSoups Servings Prep Time 8 people 30 minutes Cook Time 60 minutes Servings Prep Time 8 people 30 minutes Cook Time 60 minutes Ingredients 1/4 cup butter 8 whole apples granny smiths are great for this 2 whole onions 2 pounds parsnips 4 cups chickenbroth 2 cloves garlic 3/4 cup milk Parsley for decoration apple slices for decoration Servings: people Instructions Preparation: Get all your ingredients ready and measured. Also peel the apples, take out the core and cut them into 4 inch pieces. Peel the parsnips and cut them into 4 inch pieces. Peel and dice the onions as well as the garlic. Melt the butter in a big, heavy pot. Then add the parsnips, apples, onions and garlic and cook until soften over low/medium heat. Works best with a lid on the pot but don't forget to stir every know and then. After about 12-15 minutes the mix should be softened. Add the chicken broth and bring everything to a boil. Once it is boiling, reduce the heat to medium/low and let the mix simmer for about 40 minutes. This way the flavour can develop and the parsnips and apples become even more tender. After about 40 minutes, everything should be very soft and tender. Add the milk. Use a hand held blender and blend everything in the pot until smooth. If you want it extra smooth (I quite like it so might be worth trying out), fill the soup in portions into a blender and blend for a few minutes. You can also do that right away if you don't have a hand held blender. Season the soup with salt and pepper and add some more broth if you want to thin it out a little. Sprinkle with parsley and garnish with apple slices and enjoy. Or freeze in portioned batches, so you have a super quick lunch to go!