Apple Parsnip Soup
This creamy and comforting Apple Parsnip Soup features the earthy sweetness of parsnips, tart apples, and warm spices, blended to perfection. Ideal for a cozy vegetarian meal or a sophisticated dinner starter.
4 Servings
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
To ensure this recipe is gluten-free, verify that your vegetable bouillon cubes or broth do not contain gluten. Additionally, check that your cream or vegan creamer is gluten-free.