Appetizer for 6

Irish Parsnip Soup

Name: Irish Parsnip Soup
Total time: 40 min
Yield: 6 servings
Cuisine: British and Irish
Ingredients: 1 tbsp unsalted butter; 1 lb parsnips; 1 lb apples; 1 onions; 2 tsp curry powder; 1 tsp cumin; 1 tsp ground coriander seeds; 4 cup chicken or vegetable stock; 1/2 cup heavy cream; salt and pepper (optional)

$5.43for 440 minServes 6

Parsnips, apples, onion, and warm spices simmer in stock before blending into a creamy soup.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Radishes, 1 lb$1.99/lb typical	1 lb	$1.99Typical price
	Apples, 1 lb$1.79/lb typical	1 lb	$1.79Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Broth, 33 oz$0.07/oz typical	33 oz	$2.32Typical price
	Heavy cream, 4.25 oz$0.22/oz typical	4.25 oz	$0.91Typical price
Total for the servings shown		$8.15

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

40 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

British and Irish Vegetarian Low-carb Budget Appetizers Lunches Snacks Cold-weather comfort Winter

Typical price

$1.36 per serving$5.43 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp unsalted butter
1 lb parsnips
1 lb apples
1 onions
2 tsp curry powder
1 tsp cumin
1 tsp ground coriander seeds
4 cup chicken or vegetable stock
1/2 cup heavy cream
salt and pepper (optional)

Steps

Melt the butter in a large pot over medium heat.
Add the onion, parsnips, and apples, then cook for 5 minutes.
Stir in the curry powder, cumin, and coriander, and cook for 1 minute.
Pour in the stock, bring it to a boil, then simmer uncovered for 20 minutes, until the vegetables are tender.
Blend the soup until smooth, stir in the cream, and heat gently for 3 minutes.
Season with salt and pepper.