Apple Parsnip Soup

Melissa

By: Melissa

Updated: September 17, 2024

This apple and parsnip soup recipe is made with a few simple ingredients and yields a creamy soup with the perfect balance of sweet and savory. It’s a unique way to incorporate fall apples in a savory recipe, and makes a perfect starter to any meal.

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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.

If you like this recipe, you have to try this creamy asparagus soup, and this vegan cauliflower soup and this Easy chicken tortilla soup recipe.

Searching for more apple recipes? turkey bacon apple wraps / vegan apple crisp / apple butter pork chops / fennel apple salad with walnuts & arugula

Close up of sliced apples in a bowl of soup.

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Ingredients & substitutions

  • 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 below are simple changes that I believe will work in this recipe, but results are not guaranteed.

  • A few bowls of a creamy root vegetable soup.
  • Close up of a bowl of creamy apple parsnip soup, garnished with apple slices.

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.

Apple parsnip soup in a bowl garnished with sliced apples, fresh herbs and cracked black pepper.

Frequently Asked Questions

  • Do parsnips need to be peeled for soup? 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.
  • Can I freeze parsnip soup? 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.
  • Do parsnips need to be refrigerated? 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.
Overhead shot of bowls of apple parsnip soup.

Apple Parsnip Soup

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
This apple and parsnip soup recipe is made with a few simple ingredients and yields a creamy soup with the perfect balance of sweet and savory. It’s a unique way to incorporate fall apples in a savory recipe, and makes a perfect starter to any meal.

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

Calories: 287kcal Carbohydrates: 41g Protein: 6g Fat: 13g Cholesterol: 4mg Sodium: 336mg Fiber: 9g Sugar: 19g Vitamin C: 26mg

Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.