Warm up with this velvety Parsnip and Apple Soup—a perfect blend of sweet and savory. Roasted parsnips, tart apples, and aromatic spices come together in a comforting, healthy soup ideal for fall or winter meals.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsIngredients
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups parsnips, peeled and chopped
2 apples (Granny Smith or another tart variety), peeled, cored, and chopped
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground nutmeg
3 cups vegetable broth
1 cup water
Salt and pepper, to taste
½ cup cream or coconut milk (optional, for creaminess)
Fresh thyme or parsley, for garnish
Sauté Aromatics
1 Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5–6 minutes until softened. Add garlic and cook for another minute.
Cook Parsnips and Apples
2 Stir in the chopped parsnips and apples. Sauté for 5 minutes to allow the edges to soften and lightly caramelize.
Spice It Up
3 Add cumin, coriander, and nutmeg. Stir well for 1–2 minutes until fragrant.
Add Liquids
4 Pour in the vegetable broth and water. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes or until parsnips are fork-tender.
Blend Until Smooth
5 Use an immersion blender to purée the soup in the pot until smooth. Alternatively, carefully transfer in batches to a blender.
Adjust Seasoning & Texture
6 Add cream or coconut milk if using. Season with salt and pepper to taste. Simmer an additional 5 minutes.
Serve
7 Ladle into bowls and garnish with fresh herbs or a swirl of cream.
Pairing Suggestions
8
Bread: Crusty sourdough or rye bread
Salad: Arugula and walnut salad with lemon vinaigrette
Drink: A dry white wine like Sauvignon Blanc or a spiced apple cider
Ingredients Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups parsnips, peeled and chopped
2 apples (Granny Smith or another tart variety), peeled, cored, and chopped
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground nutmeg
3 cups vegetable broth
1 cup water
Salt and pepper, to taste
½ cup cream or coconut milk (optional, for creaminess)
Fresh thyme or parsley, for garnish
Directions Sauté Aromatics
1 Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5–6 minutes until softened. Add garlic and cook for another minute.
Cook Parsnips and Apples
2 Stir in the chopped parsnips and apples. Sauté for 5 minutes to allow the edges to soften and lightly caramelize.
Spice It Up
3 Add cumin, coriander, and nutmeg. Stir well for 1–2 minutes until fragrant.
Add Liquids
4 Pour in the vegetable broth and water. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes or until parsnips are fork-tender.
Blend Until Smooth
5 Use an immersion blender to purée the soup in the pot until smooth. Alternatively, carefully transfer in batches to a blender.
Adjust Seasoning & Texture
6 Add cream or coconut milk if using. Season with salt and pepper to taste. Simmer an additional 5 minutes.
Serve
7 Ladle into bowls and garnish with fresh herbs or a swirl of cream.
Pairing Suggestions
8
Bread: Crusty sourdough or rye bread
Salad: Arugula and walnut salad with lemon vinaigrette
Drink: A dry white wine like Sauvignon Blanc or a spiced apple cider
