Vegetable Soup with Apples, Coriander, Ginger and a Parsley Garlic Swirl

This is a light easy soup to make with a fun twist; just before serving you add a swirl of a mixture of parsley, garlic and olive oil that adds great color, texture and flavor!

This recipe makes 2 large servings or 4 small.  It can be easily doubled.

Ingredients:

• 1 cup leeks cut into 1 inch pieces
• 1 cup Russet potatoes cut into 1 inch pieces
• 1 cup carrots cut into 1 inch pieces
• 1 medium apple such as Golden Delicious and Jonagold peeled and cut into 1 inch pieces
• 5 cups water
• ½ teaspoon coriander
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 bay leaf
• 1 teaspoon fresh grated ginger root
• ¾ cup parsley, finely chopped
• 1 clove garlic minced
• 3 tablespoon olive oil

Directions:

1. Place cut vegetables, apples, bay leaf, salt and water into a large pot and bring to a simmer. Cook until tender.
2. Remove the bay leaf, apples and vegetables being sure to reserve the broth to add back later.
3. Puree the apples and vegetables, not the bay leaf.
4. Put the pureed mixture back into a pot and add the reserved broth to make a thick “soup” consistency.
5. Add the coriander, pepper, and additional salt if needed.
6. Heat through until hot.
7. In a small bowl combine the parsley, minced garlic and olive oil.
8. Ladle the soup into bowls and add a tablespoon (or more) of the parsley mixture and swirl!