Ingredients

• 3 tablespoons olive oil, plus a little for drizzling
• 2 large fennel bulbs (about 1 1/2 lb), chopped small; reserve a few fronds for garnish
• 4 parsnips (about 1 1/2 lb), peeled and chopped small
• 3 small apples (about 1 lb), cored and chopped small
• 1 cup water
• 2 tablespoons fresh sage leaves
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons ground coriander
• 2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, plus more to taste
• 8 cups high-quality broth (homemade or store-bought)
• 3 tablespoons apple cider vinegar
• Flaky sea salt (for finishing, optional)

Instructions

1. In a large pot, heat the oil over medium-high heat. Add the chopped fennel, parsnips, apples, water, sage, grated ginger, coriander, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper. Cook, stirring occasionally, until the apples break down and the liquid mostly evaporates, about 6 to 8 minutes.
2. Stir in the broth and bring to a boil. Reduce heat to a simmer and cook until the parsnips are completely tender, about 20 minutes.
3. Working in batches, transfer the mixture to a blender and puree until smooth, or use an immersion blender directly in the pot. Return the soup to the pot if needed.
4. Stir in the apple cider vinegar and the remaining 1 teaspoon of salt. Taste and adjust seasoning with additional salt and pepper as needed.
5. Ladle the soup into bowls and finish with a drizzle of olive oil, a few reserved fennel fronds, a couple grinds of black pepper, and flaky sea salt if desired.

Notes

This recipe is excerpted from Help Yourself: A Guide to Gut Health for People Who Like Delicious Food © 2020 by Lindsay Maitland Hunt. The combination of fennel, parsnip, and apple creates a naturally sweet and savory soup with bright aromatic notes from sage and ginger.

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