Parsnip and Apple Soup

There is nothing better than when the summer finishes, the colder weather has started to roll in, and you know the holidays are on their way. For me it means more dinner parties, more chances to host, and more chances to make and share food with those around me. It’s the perfect opportunity to create moments, and make bonds that you wouldn’t otherwise make. So when I have guests coming over and I want something to warm them up right away, this is my go-to dish! It’s soothing and the you smell it as soon as you walk in the door.

This may seem like a lot of ingredients, but you’ll be surprised by what you already have. Most are pretty basic spices and the rest are things like an apple, some stock, and a cream. If you’re vegan or lactose intolerant, skip the cream- it won’t change the dish drastically.

1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp green cardamom seeds (from 3-4 pods)
40g butter
2 1/2 tsp olive oil
2 medium onion, chopped
700g  parsnips
3 garlic clove, crushed
5 cm fresh ginger, finely grated
1 tsp ground turmeric
1 tsp garam masala
150g peeled and chopped Golden Delicious apple (about 1 medium-size apple)
1.2L fresh vegetable stock
2 tbsp crème fraîche
1 tsp chopped chives to garnish

  1. Heat a small, dry frying pan over a medium-high heat. Add the cumin, coriander and cardamom seeds and shake them around for a few seconds until they begin to get a bit darker (you’ll also smell them toasting). Put these into a mortar and pestle or a pepper grinder and turn them into a powder.
  2. Heat the butter and oil in a medium-size pan. Add the onion and cover. Cook for 10 minutes until soft and lightly golden. Meanwhile, peel the parsnips and cut them into 2.5cm pieces. (Peeling is important or your soup won’t have a nice consistency).
  3. Uncover the pan, add the garlic, grated ginger and all the spices, then cook for 1 minute more. Add the parsnips, chopped apple and stock, then bring to the boil, cover and simmer. Simmer for 45-60 minutes or until the parsnips are tender when you poke them with a knife.
  4. Remove soup from the heat and leave to cool slightly. Using either an immersion blender, or blender, blend.. Pour it through a sieve into a clean pan, using a wooden spoon to push it through. Season to taste.
  5. To serve, stir in the crème fraîche. Pour into heated bowls and top with chives.

I hope that you enjoy this, and if you did, feel free to tag me at @JackDHarding on Instagram and share your creation with me!

The Dirty Bird Toronto (Uber Eats) Review

Have you ever been scrolling through Uber Eats trying to decide what to order and you’re wary if something is going to travel well, or if will taste good when it gets to you? There’s been plenty of times I’ve ended up disappointed, so it makes it hard to want to take risks sometimes. Wishing there were more reviews about ordering from certain restaurants on the app (other than the amount of star ratings) I’ve decided to start adding the meals I order on here. Now- I don’t order too frequently, however, when I do, I’ll make sure to update this.

The first review is going to be of a Toronto favorite- The Dirty Bird. With their location in Kensington Market, the restaurant does all that it can to have its ingredients be locally sourced. It also is different than traditional fried chicken in that it is finished with maple dust that gives you a sweeter finish than traditional southern fried chicken which has a punch of heat.

Now, after seeing great pictures of them tagged on their Instagram, and positive reviews from friends and colleagues, I was wondering if something that is supposed to be crispy and hot, would travel well.  I was pleasantly surprised! Here’s what we ordered:

6 Piece #NorthernFried Bone-In Combo (4 Legs, 2 Thighs, Choice of Side Dish): $24.00
Choice of Side: Fries
Additional:  (2x) Waffle with Syrup ($5.00 each)

So how was it? Amazing!

The chicken was breaded to perfection. Being a bit on the saltier side, the maple finish really helped make your tastebuds happy because it’s that classic savoury and sweet combo. The fries were really well done, and travelled pretty well (sometimes they get super soggy and gross) but the boxes that The Dirty Bird uses keep the fries and chicken from getting soggy. And the waffles were what you’d want them to be-buttermilk, fluffy, and delicious.

Make sure to hit up The Dirty Bird on Uber Eats, or head over to their Kensington Market location- you won’t be disappointed