2 tablespoons extra-virgin olive oil
½ yellow onion, diced
2 sweet apples, such as Fuji, peeled and chopped
1.5 tablespoons ras el hanout spice blend (store-bought, or ﬁnd a recipe here)
1 pound parsnips, peeled and chopped
1 gold potato, peeled and chopped
4 cups low-sodium vegetable broth
3 cups water
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon water
1 tablespoon lemon juice
1 teaspoon honey
1. To make the soup, heat the olive oil over medium heat in a large stockpot.
2. Add the onions, apple, and ras el hanout, and saute until soft and beginning to caramelize, about 15 minutes.
3. Add the parsnips, potato, broth, and water, and bring to a boil. When boiling, cover, reduce to a simmer, and cook 20 minutes.
4. Blend the soup in a blender or in the pot with an immersion blender, and stir in the lemon juice before ladeling into bowls.
5. To make the tahini swirl, whisk together the tahini, water, lemon juice, and honey, and swirl a small amount into each bowl of soup before serving.
An Oldways recipe, courtesy Hannah Depin
Total Fat: 7g
Saturated Fat: 1g