An easy blended soup recipe made with parsnips, honey crisp apples and russet potatoes, seasoned with nutmeg and cardamom. This creamy apple parsnip soup is best served with a side of crusty homemade bread.
You might also love this roasted butternut squash soup and Italian red lentil soup with sausage.
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Why You’ll Love This Recipe
Quick and Easy. This is a simple soup recipe that comes together fast for a week-night meal.
Simple and Nourishing. Parsnips aren’t something I eat on a regular basis, but on a trip to Scotland, I stopped at a cafe for lunch, where I had the best bowl of apple parsnip soup served with homemade bread. Ever since my trip, I’ve wanted to recreate that dish, and today’s recipe was inspired by that simple but delicious lunch on a cold fall day.
Perfect with Bread. To serve alongside the soup, I’d recommend crusty bread, like this peasant bread or homemade ciabatta.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Olive Oil and Butter.
- Vegetables. Onion, parsnips, honey crisp apples, russet potato. The apples add sweetness to balance the earthiness of the parsnips, while the potato will make the soup thick and creamy.
- Chicken Stock.
- Spices. Salt, nutmeg, cardamom.
Instructions
- In a large stock pot, heat the olive oil and butter over medium heat. Add the onion and saute for about five minutes, until softened.
- Add the remaining ingredients. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, until the vegetables are very soft.
- Use an immersion/stick blender to blend the soup until smooth and creamy (or blend in batches in a high-powered blender). Adjust the seasoning or add more salt as desired.
- Serve with crusty bread.
Frequently Asked Questions
Store leftover soup in an airtight container in the refrigerator for up to one week.
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Apple Parsnip Soup
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Equipment
- Blender
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ sweet yellow onion, chopped
- 1 ½ lbs parsnips (4 medium), peeled and chopped
- ¾ lb honey crisp apples (2 medium), peeled, cored and chopped
- 1 russet potato, peeled and chopped
- 1 quart low sodium chicken broth
- 1 cup water
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
Instructions
- In a large stock pot, heat the olive oil and butter over medium heat. Add the onion and saute for about five minutes, until softened.
- Add the remaining ingredients. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, until the vegetables are very soft.
- Use an immersion/stick blender to blend the soup until smooth and creamy (or blend in batches in a high-powered blender). Adjust the seasoning or add more salt as desired.
- Serve with crusty bread.
Notes
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