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.
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.
Stir in the chopped parsnips and apples. Sauté for 5 minutes to allow the edges to soften and lightly caramelize.
Add cumin, coriander, and nutmeg. Stir well for 1–2 minutes until fragrant.
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.
Use an immersion blender to purée the soup in the pot until smooth. Alternatively, carefully transfer in batches to a blender.
Add cream or coconut milk if using. Season with salt and pepper to taste. Simmer an additional 5 minutes.
Ladle into bowls and garnish with fresh herbs or a swirl of cream.
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
4 servings