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.
Servings: 8
Calories: 287kcal
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