Apple Parsnip Soup – Let me confess something—I didn’t always love parsnips. They were one of those vegetables that sat awkwardly in the produce aisle, like the quiet kid at a school dance, and I didn’t know how to approach them. But that changed one autumn when I visited a farm-to-table café that served the most incredible Apple Parsnip Soup. I still remember how it tasted: sweet, earthy, and just warm.
I had to recreate it at home, but my first attempt? A total flop. I roasted the parsnips to oblivion, the apples got mushy, and let’s not even talk about how much salt I added (a lot). But, after a few tries—and some patient taste-testing by my family—I finally nailed it. Now, this soup is a fall staple in our house.
What I love most is how it surprises people. “Apples in soup?” they ask, eyebrows raised. And then they taste it and go, “Oh, wow. This is really good.” Every single time.
Why You’ll Love This Apple Parsnip Soup Recipe?
- A little unexpected: Apple and parsnip might not be your usual combo, but they’re magic together—trust me.
- Customizable for everyone: Vegan? Add plant-based creamer. Want it richer? Use heavy cream.
- Perfect for meal prep: It freezes beautifully, and leftovers reheat like a dream.
- Warm and cozy: It’s like wrapping yourself in your favorite blanket—but in soup form.
Ingredient Notes:
Let’s talk about what makes this soup so darn good:
- Parsnips: The underrated star. They add a subtle sweetness that balances perfectly with the tart apples.
- Apples: Granny Smiths bring a bright tang, but if you’ve got something sweeter like Honeycrisp, that works too.
- Potatoes: They give the soup its creamy texture without needing a ton of dairy.
- Garlic and Shallots: The MVPs of the flavor base. Don’t skip these—they’re small but mighty.
- Spices: Coriander and tarragon give the soup a sophisticated edge, while a dash of chili powder or smoked paprika adds warmth.
- Vegetable Broth: Keeps it light and vegetarian-friendly, but chicken broth works if that’s what you’ve got.
- Cream (Optional): It’s not a must, but if you’re feeling fancy, a splash of cream or vegan creamer makes it extra luscious.
How To Make Apple Parsnip Soup?
This Apple Parsnip Soup is ridiculously easy to make—even if you’ve never cooked with parsnips before. Here’s how:
- Roast the Veggies (Optional)
If you want to add some depth, start by roasting the parsnips and potatoes. Toss them with olive oil, salt, and pepper, and roast at 425°F for about 20-25 minutes. It’s totally optional, but it brings out their natural sweetness. Plus, your kitchen will smell amazing. - Sauté the Aromatics
Heat your butter or olive oil in a pot over medium heat. Add the chopped shallots and cook until soft and golden—about 3-4 minutes. Then toss in the garlic and cook for another minute. (This is the point where you’ll start thinking, “This is going to be good.”) - Spice It Up
Stir in the coriander, tarragon, and your choice of chili powder or smoked paprika. These spices add depth and just a hint of warmth without overpowering the soup. - Add the Veggies and Apples
Throw in your parsnips, potatoes (roasted or raw), and apples. Stir everything together, letting the flavors mingle for a minute or two. - Simmer Away
Pour in the vegetable broth (or water with bouillon cubes), bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes. The goal is for everything to get soft enough to blend easily. - Blend It Smooth
Carefully transfer the soup to a blender—or use an immersion blender if you’ve got one—and blend until it’s silky smooth. If you like a little texture, blend only part of it. - dd the Cream (Optional)
If you’re in the mood for a richer soup, stir in a splash of cream, creme fraiche, or vegan creamer. It’s like putting the cherry on top—but for soup. - Garnish and Serve
Ladle the soup into bowls and top with your favorite garnishes. Parsnip chips? Yes, please. A sprinkle of fresh parsley or a few apple slices? Absolutely.
Storage Options:
This soup is as practical as it is delicious. Here’s how to store it:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally.
- Freezer: Freeze it before adding any cream for the best texture. When you’re ready to enjoy, defrost, reheat, and stir in the cream. It keeps in the freezer for up to 3 months.
Variations and Substitutions:
Want to make it your own? Here’s how:
Want To Save This Recipe?
- Make it Vegan: Use olive oil instead of butter and skip the cream, or use a plant-based creamer.
- Add More Veggies: Carrots, celery, or even leeks would be great additions.
- Spice Swap: Try curry powder or cumin for a totally different vibe.
- Apple Variety: Use whatever apples you have—Granny Smiths are tart, but Honeycrisp adds a touch of sweetness.
What to Serve with Apple Parsnip Soup?
This soup is delicious on its own, but it’s even better with a little something on the side:
- Crusty Bread: Perfect for soaking up every drop.
- Grilled Cheese: Because melty cheese + creamy soup = happiness.
- Side Salad: A fresh, citrusy salad balances the richness of the soup.
- Parsnip Chips: Crispy, salty, and perfect as a garnish or side snack.
Frequently Asked Questions:
Do I have to roast the veggies?
Nope! Roasting adds depth, but cooking them directly in the broth is quicker and still delicious.
How do I thicken the soup?
Let it simmer uncovered for a bit longer, or blend in an extra potato.
Can I freeze this soup?
Absolutely. Just freeze it before adding the cream, and stir it in when you reheat.
So, what do you think? Ready to give this Apple Parsnip Soup a try? I’d love to hear how you made it your own. Did you roast the veggies or go straight to simmering? And what did you pair it with? Let me know in the comments—I’m always looking for new ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Apple Parsnip Soup
Ingredients
Soup:
- 1 pound Parsnips chopped into large chunks
- 1/4 pound Potatoes chopped into large chunks
- 3 tablespoons Unsalted Butter or olive oil
- 3 medium Shallots chopped
- 7 cloves Garlic crushed
- 1 teaspoon Ground Coriander
- 1 teaspoon Dried Tarragon
- 1 teaspoon Chili Powder or 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- Freshly Ground Black or White Pepper to taste
- 2 Granny Smith Apples cored and chopped into large chunks
- 4 cups 1 quart Vegetable Broth, or 4 cups water with 2 vegetable bouillon cubes
- 1/4 cup Cream creme fraiche, yogurt, or vegan creamer (optional)
Optional Garnishes and Mix-Ins:
- Minced parsley
- Chopped or sliced raw apple
- Parsnip chips
- Chopped candied jalapenos
Instructions
Optional: Roast the Parsnips and Potatoes
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone liner.
- Toss the parsnips and potatoes with a light coating of olive oil, salt, and pepper.
- Roast for 20-25 minutes, or until they develop a light golden color. Check for smaller pieces that may brown quickly and remove them early to avoid burning.
Prepare the Aromatics
- In a medium-sized pot (3–4 quart capacity), heat the butter or olive oil over medium heat.
- Add the chopped shallots and sauté for 3-4 minutes, or until softened and translucent.
- Stir in the garlic and cook for an additional minute, being careful to avoid burning.
Add the Spices and Base Ingredients
- Incorporate the ground coriander, dried tarragon, chili powder or smoked paprika, salt, and pepper. Stir thoroughly to coat the aromatics with the spices.
- Add the apples, parsnips, and potatoes (roasted or raw). Pour in the vegetable broth or water with bouillon cubes.
Simmer the Soup
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let simmer for 20-30 minutes, or until the vegetables and apples are tender enough to blend.
Blend the Soup
- Use an immersion blender directly in the pot or transfer the mixture to a countertop blender. Blend until the soup reaches your desired consistency, whether completely smooth or slightly textured.
Incorporate the Cream (Optional)
- If desired, stir in the cream, creme fraiche, yogurt, or vegan creamer for a richer texture. Adjust seasoning with additional salt and pepper as needed.
Garnish and Serve
- Ladle the soup into bowls and garnish with any of the optional toppings, such as parsley, parsnip chips, or sliced apple. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
