Parsnip and Apple Soup
Whether you’re looking for a new way to enjoy parsnip recipes or want to explore apple soup recipes beyond the classic, this soup is a little celebration of fall flavors all year round.
Equipment
- Large Pot or Dutch Oven
- Chef’s knife
- Cutting board
- Wooden Spoon or Silicone Spatula
- Blender or immersion blender
- Measuring cups and spoons
- Ladle
Ingredients
For the Soup:
- 1 lb 450 g parsnips, peeled and chopped
- 2 medium apples peeled, cored, and chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups 1 L vegetable or chicken stock
- 2 tbsp olive oil or butter
- ½ tsp ground nutmeg
- Salt and pepper to taste
For Serving (Optional):
- A splash of cream or coconut milk
- Fresh parsley or thyme for garnish
- Crusty bread or croutons
Instructions
Prep the Ingredients
- Peel and chop the parsnips into roughly 1-inch pieces. Keeping them uniform helps them cook evenly.
- Peel, core, and chop the apples into similar-sized chunks.
- Chop the onion and mince the garlic.
- Pro Tip: If you like a slightly sweeter soup, leave the apple skins on — just make sure to scrub them well.
Sauté the Aromatics
- Heat olive oil or butter in a large pot over medium heat.
- Add the onion and cook for 3–4 minutes, until it’s soft and slightly translucent.
- Stir in the garlic and cook for another 30 seconds, just until fragrant.
- Pro Tip: Don’t let the garlic brown — it can get bitter quickly.
Cook the Parsnips and Apples
- Add the chopped parsnips and apples to the pot. Stir to coat them in the aromatics and fat.
- Sprinkle in the nutmeg, salt, and pepper. Stir again to combine.
- Pour in the stock, making sure everything is submerged.
Simmer Until Tender
- Bring the mixture to a gentle boil, then reduce heat to low.
- Cover the pot and let it simmer for about 20–25 minutes, or until the parsnips are very tender.
- Stir occasionally to prevent sticking.
- Pro Tip: Test parsnips with a fork — they should slide off easily when fully cooked.
Blend Until Smooth
- Remove the pot from heat.
- Use an immersion blender directly in the pot to puree the soup until silky smooth. Alternatively, carefully transfer the soup to a blender in batches.
- Pro Tip: Blend in batches if using a regular blender to avoid hot splashes.
Adjust Seasoning and Serve
- Taste the soup and add more salt, pepper, or a pinch of nutmeg if needed.
- For extra creaminess, stir in a splash of cream or coconut milk.
- Ladle into bowls and garnish with fresh parsley or thyme, if desired.
Notes
Nutritional Value (per serving, approximate):
- Calories: 140–160 kcal
- Carbohydrates: 25–28 g
- Protein: 2–3 g
- Fat: 4–6 g
- Fiber: 4–5
- Sugar: 8–10 g
- Vitamins & Minerals: Good source of vitamin C, potassium, and antioxidants