Apple Parsnip Soup
This easy blended soup is made with parsnips, honey crisp apples and russet potatoes, seasoned with nutmeg and cardamom.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
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
Store leftover soup in an airtight container in the refrigerator for up to one week.
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