Why you’ll love this apple parsnip soup
You won’t need many ingredients for this recipe, which makes it super easy to whip up. This creamy soup strikes the perfect balance between sweet and savory, making it an ideal choice for fall.
Plus, it freezes really well, so you can always have some on hand for those cozy evenings when you crave a comforting bowl.
More apple recipes: dairy free apple crisp /apple butter pork chops / fennel apple salad with walnuts & arugula
Ingredient notes:
- Parsnips – You can find these in your grocery store but the carrots and other root vegetables.
- Dairy free milk – Go ahead and use your favorite, unsweetened dairy free milk alternative.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make apple parsnip soup
Sauté the onion, garlic, parsnips and apples. Season with salt and pepper and sauté until onions are translucent, about 5 – 7 minutes.
Deglaze the pan with wine. Add chicken broth, dairy free milk and bay leaf and bring soup to a low boil. Cover and reduce heat to a simmer for 15-20 minutes.
Blend into a smooth soup. You can use an immersion blender or a food processor, whichever works for you. If you use a food processor you may need to finish this step in batches. Either way, blend until smooth.
Garnish with fresh thyme leaves before serving.
Frequently asked questions
I would recommend peeling the parsnips but just as with carrots, they are safe to eat but can be slightly bitter sometimes. If you choose to leave the skins on then make sure to wash them well prior to cooking.
You can freeze this soup for up to 3 months, if you make sure to store it in an airtight container. If you intend on freezing, make sure to allow the soup to cool fully before dividing into containers or portions.
Parsnips are a root vegetable, similar to a potato, which do not need to be refrigerated. They should be stored in a cool, dry place similar to how you would store a potato or an onion.
More soup recipes: creamy asparagus soup / vegan cauliflower soup / easy chicken tortilla soup recipe
Apple Parsnip Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced (about 1 teaspoon)
- 6 parsnips, 2 pounds, peeled and chopped
- 4 green apples, peel, cored and chopped
- 1/2 cup white wine
- 4 cups chicken or vegetable stock
- 1 cup dairy free milk
- Salt & pepper
- Fresh thyme leaves, for garnish
Instructions
- In a large stockpot or Dutch oven, heat olive oil to medium-high. Add onion, garlic, parsnips and apples. Season liberally with salt & pepper. Sauté until onions are translucent, about 5 – 7 minutes, stirring occasionally.
- Deglaze the pan with white wine. Then, add chicken broth, dairy free milk and bay leaf and bring soup to a low boil. Cover and reduce heat to a simmer. Simmer until vegetables have softened, about 15 – 20 minutes.
- Using an immersion blender, puree until smooth (or blend in a food processor or blender, in batches).
- Garnish with fresh thyme leaves before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Your ingredient list doesn’t match the instructions
Thanks! I saw what you were referring to and updated it for you.
I don’t see reference to apples or what to do with white wine in your cooking instructions . And the ingredient list doesn’t include carrots but they are in the instructions.
Very good soup! I used 2 Granny Smith and two Honeycrisp apples, which really complimented the sweetness of the parsnips. I noticed you don’t list then bay leaf in the ingredients list. I just happened to have some in my pantry.
Wow, vegans eat chicken stock huh? Think your brain might be a little whisked…
I understand that vegans avoid chicken stock. The recipe card includes either chicken or vegetable stock as an option. Some recipes are marked as vegan because they offer vegan alternatives, making them easier to find in our search results.