Apple Parsnip Soup
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.
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
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.
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
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.
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.