2 tablespoons olive oil
2 large shallots, peeled and sliced
1 pound parsnips, peeled and cut into ½-inch pieces
4 granny smith apples, peeled, cored and cut into 1-inch pieces, plus more for garnish if desired
½ teaspoon curry powder
1½ teaspoon ground coriander
½ teaspoon garlic powder
5 cups Manischewitz Chicken Broth
Kosher salt
Freshly ground black pepper

Apple and Parsnip Soup


Heat oil in a large pot over medium-high heat.
Add shallots and sauté 2 minutes.
Add parsnips and sauté 3 minutes more.
Add apples and stir 1 minute.
Add curry powder, coriander and garlic powder, stir to coat.
Add chicken stock and bring to a boil.
Reduce heat and simmer until vegetables are tender, about 20 minutes.
Let cool.

Either with an immersion blender or working in batches, puree soup in blender or food processor until smooth, thinning with more broth if desired.
Return soup to clean pot and bring to a simmer.
Season to taste with salt and pepper.

To serve divide between bowls and garnish with olive oil and sliced apple if desired.

By Jamie Geller the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind and “Joy of Kosher with Jamie Geller” magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, “Joy of Kosher: Fast, Fresh Family Recipes.”