Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
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.
- 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)
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.
Calories: 287kcal Carbohydrates: 41g Protein: 6g Fat: 13g Cholesterol: 4mg Sodium: 336mg Fiber: 9g Sugar: 19g Vitamin C: 26mg