Parsnip And Apple Soup

• 3 1/2 tbsp butter
• 2 tbsp olive oil
• 1 None leek, finely sliced
• 2 cloves garlic, peeled
• 4 None parsnips, diced
• 1 stalk celery, diced
• 1 1/2 inches fresh ginger, grated
• 1 None bay leaf
• 1 None Granny Smith apple, peeled, cored, chopped
• 1 tbsp coriander seeds, toasted, ground (optional)
• 1 tbsp cumin seeds, toasted, ground, (optional)
• 1/2 cup heavy cream or milk
• 1/2 cup Greek yogurt

1. Heat butter and oil in a large, heavy-bottomed saucepan over medium heat. Cook leek, garlic, parsnips and celery for 20 mins, or until starting to caramelize.
2. Add ginger, bay leaf, apple, 1/2 tbsp coriander and 1/2 tbsp cumin seeds (if using) and 4 cups water. Cover and bring to a boil. Simmer for 30 mins, or until vegetables are soft.
3. Add cream and puree until smooth. Reheat until bubbling. Serve topped with a dollop of yogurt and remaining coriander and cumin seeds (if using).

butter, olive oil, garlic, parsnips, celery, ginger, bay leaf, apple, coriander seeds, cumin seeds, heavy cream, greek yogurt

Taken from recipes-plus.com/api/v2.0/recipes/34565 (may not work)