Introduction

This creamy Parsnip Apple Soup is a perfect blend of sweet and savory, offering a comforting bowl of warmth for any season. The natural sweetness of apples balances the earthy parsnips beautifully. For another cozy soup idea, try this Cozy Roasted Veggie Soup in Under 1 Hour. It’s an easy, elegant dish that comes together with minimal effort.

Ingredients

This Parsnip Apple Soup combines earthy parsnips with sweet apples for a comforting, velvety texture and a perfect balance of savory and sweet flavors.

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound parsnips, peeled and chopped
• 2 medium apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ cup heavy cream (or coconut milk for a dairy-free option)
• Salt and black pepper to taste

Timing

Context: This Parsnip Apple Soup recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Peel and chop 1 pound of parsnips into ½-inch chunks. Core and dice 2 medium apples (such as Granny Smith or Honeycrisp). Finely chop 1 small onion and mince 2 cloves of garlic. Having everything prepped makes the cooking process smooth and efficient.

Step 2 — Sauté Aromatics

Heat 2 tablespoons of olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds until aromatic but not browned.

Step 3 — Cook Parsnips and Apples

Add the chopped parsnips and apples to the pot. Stir to coat with the aromatics and cook for 5–7 minutes, allowing them to soften slightly and develop flavor. This step helps deepen the overall taste of your Parsnip Apple Soup.

Step 4 — Add Liquid and Simmer

Pour in 4 cups of vegetable or chicken broth, ensuring the parsnips and apples are fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the parsnips are fork-tender.

Step 5 — Blend Until Smooth

Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend on high until completely smooth and creamy. For extra silkiness, strain through a fine-mesh sieve—this removes any fibrous bits.

Step 6 — Season and Adjust

Return the blended soup to the pot over low heat. Stir in ½ cup of heavy cream or coconut milk for richness. Season with salt, pepper, and a pinch of nutmeg or cinnamon to taste. Let it warm through without boiling.

Step 7 — Garnish and Serve

Ladle the hot Parsnip Apple Soup into bowls. Top with a drizzle of cream, fresh chopped parsley, or toasted nuts for crunch. Serve immediately with crusty bread for a comforting, balanced meal.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Coconut milk for cream — Adds tropical richness while keeping this Parsnip Apple Soup dairy-free.
• Cauliflower for potatoes — Lowers carbs and calories while maintaining a creamy texture.
• Chicken or vegetable broth (low-sodium) — Controls salt intake without sacrificing savory depth.
• Greek yogurt instead of heavy cream — Boosts protein and reduces fat while adding tang.
• Leeks for onions — Offers a milder, sweeter flavor and is gentle on digestion.
• Turmeric or ginger boost — Enhances anti-inflammatory benefits and adds warm spice notes.
• Lentils or white beans — Increases plant-based protein and makes the soup more filling.
• Apple cider vinegar splash — Brightens flavors and can help reduce added salt.

Serving Suggestions

• Pair this Parsnip Apple Soup with a crusty sourdough bread or warm dinner rolls for a satisfying lunch.
• Serve as an elegant starter for a holiday meal or autumn dinner party.
• Garnish with toasted walnuts, a swirl of cream, or fresh chives for added texture and visual appeal.
• Accompany with a simple arugula salad dressed in a light vinaigrette to balance the soup’s sweetness.
• For a heartier meal, add a protein like grilled chicken slices or crispy bacon crumbles on top.
• Serve in hollowed-out small pumpkins or rustic bowls for a festive, seasonal presentation.

This Parsnip Apple Soup is wonderfully versatile, equally at home as a cozy weeknight dinner or the star of a special occasion menu.

Common Mistakes to Avoid

• Mistake: Using old, woody parsnips. Fix: Choose smaller, firm parsnips for a sweeter, smoother Parsnip Apple Soup.
• Mistake: Overcooking the apples into mush. Fix: Add diced apples after sautéing aromatics to retain texture and bright flavor.
• Mistake: Skipping the sauté step for vegetables. Fix: Sauté parsnips and onions until lightly caramelized to develop a deeper, richer soup base.
• Mistake: Blending the soup while it’s too hot. Fix: Let the soup cool slightly before blending to prevent steam pressure from causing spills or burns.
• Mistake: Using a bitter apple variety like Granny Smith. Fix: Opt for sweeter apples such as Honeycrisp or Fuji to complement the parsnips’ earthy sweetness.
• Mistake: Adding all the liquid at once. Fix: Add broth gradually and adjust to your preferred consistency for a perfectly creamy soup.
• Mistake: Underseasoning during cooking. Fix: Season in layers—add salt and pepper while sautéing and again after blending for a balanced flavor profile.
• Mistake: Not peeling the parsnips thoroughly. Fix: Peel parsnips well to remove the sometimes bitter, tough outer skin.
• Mistake: Rushing the simmering process. Fix: Simmer gently until parsnips are completely tender to ensure a velvety smooth puree.

Storing Tips

• Fridge: Cool your Parsnip Apple Soup completely, then store in an airtight container for up to 4 days.
• Freezer: For longer storage, freeze in freezer-safe containers or heavy-duty bags for up to 3 months.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C).

Always allow frozen Parsnip Apple Soup to thaw in the refrigerator overnight before reheating for the best texture and even heating.

Conclusion

This Parsnip Apple Soup is a wonderfully creamy and comforting dish, perfect for chilly days. If you enjoyed this recipe, try the Roasted Vegetable Soup: Smooth and Creamy next. Don’t forget to leave a comment with your thoughts!

Parsnip and Apple Soup

Print Recipe

Pin Recipe

Parsnips and apples, with a hint of curry, compliment each other perfectly in this creamy soup.

• Author: Irish American Mom
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: Irish

Ingredients

Scale 1x2x3x

• 2 ounces butter
• 2 shallots
• 3 parsnips
• 1 Granny Smith apple or a cooking apple
• 1 medium potato or 2 small
• 1 teaspoon curry powder
• 1/4 teaspoon ground ginger
• 4 cups chicken stock
• 1/2 cup whipping cream
• Salt and pepper to season

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chopped shallots and cook until softened.
3. Add peeled and chopped parsnips, apple, and potato to the pot.
4. Sprinkle curry powder and ground ginger over the vegetables and stir well.
5. Pour in chicken stock and bring to a boil.
6. Reduce heat and simmer for about 50 minutes or until vegetables are tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in whipping cream and season with salt and pepper to taste.
9. Heat through gently without boiling, then serve.

Notes

For a spicier soup, increase the amount of curry powder. Use Granny Smith apples for a tart contrast to the sweet parsnips. This soup pairs well with crusty bread.

Nutrition

• Calories: 302
• Sugar: 12
• Sodium: 600
• Fat: 15
• Saturated Fat: 9
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 40
• Fiber: 6
• Protein: 4
• Cholesterol: 45

FAQs

Can I make Parsnip Apple Soup ahead of time?

Yes, this Parsnip Apple Soup stores beautifully. Let it cool completely before refrigerating in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.

What type of apple is best for this soup?

Use a sweet, firm apple like Honeycrisp or Fuji for the best flavor in your Parsnip Apple Soup. These varieties soften nicely while providing a pleasant sweetness that balances the earthy parsnips perfectly.