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Creamy Parsnip and Apple Soup

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Last Updated on February 25, 2021 by Lisa Johnson

This creamy parsnip and apple soup is a delicious one pot recipe with simple ingredients and loads of flavor! Garnish with fresh chives and apple slices for a delicious meal or as a side dish. Like most creamy soups, this soup is ridiculously easy to make, is incredibly satisfying, and healthy too!

Creamy parsnip and apple soup in a white bowl sitting on a white plate topped with green apple slices and chopped green onions with toasted bread slices and a bowl of green onions in the background.

I woke up this morning, looked out the window, and everything is covered in snow…..AGAIN! I cannot wait until spring comes, and stays. Until that happens, I will continue to find ways to stay warm, and this Creamy Parsnip and Apple Soup is a healthy and delicious way to do just that!

Arlo was excited to go outside and play in the snow, and when he did I got this awesome picture. It doesn’t seem to take much to amuse me these days!

Four paw prints in the snow.

Ingredients needed to make this soup:

  • 5 parsnips – they are in the produce section near the carrots, radishes, and turnips.
  • Granny Smith apples add the perfect amount of tang to this soup, but you could also use Pink Lady, Braeburn or Gala.
  • Vegetable stock was used to keep this recipe healthy and vegan, but feel free to substitute chicken stock for richer flavor.
  • Cumin, coriander, and curry powders add warm flavors and balance out the sweetness.
  • Coconut or Cashewmilk were used keep this recipe dairy-free. Feel free to substitute heavy cream or sour cream if you like.
  • This soup was garnished with apple slices and green onions, but you could also use goat cheese, a drizzle of cream, or serve with croutons instead of crustini.

So what are parsnips you ask?

They are a root vegetable related to the carrot…..who would have guessed? They have a thick, waxy coating on them…

Four parsnips laying on a weathered blue surface.

It has the texture of jicama, or feels kind of like a hard apple…more of a grainy texture than a carrot has. It also has a strange smell, almost like polyurethane. At least that’s what I thought my hands smelled like 🙂  Don’t worry about any of that, because when it is cooked, it has a sweet taste. Parsnips are a staple in Irish cooking especially in soup recipes. They also have more vitamins, minerals, fiber, and potassium than carrots! Why do we not use these more here in the U.S.?

Looking down on creamy parsnip and apple soup in a white bowl topped with green apple slices and green onions with toasted bread slices on the side.

So far I have added them to mashed potatoes…..awesome flavor and it adds all of those extra vitamins, minerals and fiber! I have added them to several soups, works perfectly. Now I need to add it to my pot roast…but first, let’s make some Creamy Parsnip and Apple Soup.

How to make Creamy Parsnip and Apple Soup:

Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook for 3 – 5 minutes, or until softened but not brown.

Chopped onions sautéed in oil in a large pot.

Add the parsnips, apples, and potato and stir to combine.

Chopped parsnip and potato with a wooden spoon in a blue pot.

Cover the pan, reduce heat and cook until the apples begin to breakup, about 10 to 12 minutes, stirring occasionally.

Add the broth, curry powder, cumin, coriander, salt, and pepper. Bring to a boil.

Seasonings sprinkled on top of potato and parsnip chunks floating in broth inside a blue pot.

Place the cover back on the pan, reduce heat, and simmer for 35 – 40 minutes, or until the vegetables are tender.

Cooked potato and parsnip chunks in broth inside a blue pot.

Puree soup using an immersion blender until smooth. Or pour into a blender in small batches and puree until smooth, and return to pan.

Creamy soup being pureed in a blue Dutch oven with an immersion blender.

Whisk in the Cashewmilk, and adjust seasonings if necessary.

Ladle the soup into shallow bowls, sprinkle with chives, and top with 2 Crustini, if desired{and not following a Whole 30 or Paleo diet}

Creamy soup in a white bowl topped with green apple slices and green onions with crunchy bread slices on the side.

To make the Crustini:

Preheat the broiler. Cut eight to ten 1/2″ slices from a baguette and drizzle with olive oil. Toast the slices on a foil lined pan, about 4″ from the heat, turning them so that both sides are lightly toasted.

Additional Soup recipes for you to try:

More recipes that use parsnips:

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Creamy Parsnip and Apple Soup | cookingwithcurls.com

Creamy Parsnip and Apple Soup

This creamy parsnip and apple soup is a delicious one pot recipe with simple ingredients and loads of flavor! Garnish with fresh chives and apple slices for a delicious meal or as a side dish.
5 from 2 votes
Print Rate
Course: Soup
Cuisine: Irish
Keyword: soup, parsnips, apple, Irish, whole 30, paleo, recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6 Servings
Calories: 400kcal
Author: Lisa Johnson

Ingredients

  • 2 tablespoons olive oil
  • .5 cup yellow onion (chopped)
  • 5 parsnips (peeled and chopped)
  • 3 Granny Smith apples (peeled, cored, chopped)
  • 1 medium potato
  • 6 cups vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • sea salt and black pepper (to taste)
  • .5 cup unsweetened CashewMilk (or coconut milk)
  • fresh chives (minced for garnish)

Crustini – Optional

  • 1 baguette
  • ¼ cup olive oil

Instructions

  • Heat olive oil in a large Dutch oven over medium heat.
  • Add the onion and cook for 3 – 5 minutes, or until softened but not brown.
  • Add the parsnips, apples, and potato and stir to combine.
  • Cover the pan, reduce heat and cook until the apples begin to breakup, about 10 to 12 minutes, stirring occasionally.
  • Add the broth, curry powder, cumin, coriander, salt, and pepper. Bring to a boil.
  • Place the cover back on the pan, reduce heat, and simmer for 35 – 40 minutes, or until the vegetables are tender.
  • Puree soup using an immersion blender until smooth. Or pour into a blender in small batches and puree until smooth, and return to pan.
  • Whisk in the Cashewmilk, and adjust seasonings in necessary.
  • To serve, ladle the soup into shallow bowls, sprinkle with chives, and top with 2 Crustini, if desired.

Optional Crustini

  • Preheat the broiler. Cut eight to ten half-inch slices from a baguette and drizzle with olive oil.
  • Toast the slices on a foil lined pan, about 4″ from the heat, turning them so that both sides are lightly toasted.

Notes

Any non-dairy milk will work, but almond or rice will make a very thin soup!

Nutrition

Calories: 400kcal | Carbohydrates: 61g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 1224mg | Potassium: 663mg | Fiber: 10g | Sugar: 18g | Vitamin A: 550IU | Vitamin C: 27.1mg | Calcium: 94mg | Iron: 2.6mg

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7 Comments

  1. Lisa, this soup sounds SO good! I love parsnips, coconut milk, and all of the spices in it. I’m going to have to give this a try soon!

  2. Lisa, I saw cheddar in the list of ingredients but nowhere does it show up in recipe. If not vegan, can I use cream instead of cashew milk or even almond milk, as it’s significantly cheaper?

    1. I am so sorry about the confusion Ty! When I first created the recipe I melted cheddar cheese on the crustini and forgot to remove the cheese from the ingredient list when I took the new pictures. 🙂 Yes, you can use cream, in fact it would be delicious. Almond milk may be a bit too thin, make sure to add it slowly to get the right consistency if you choose to use it.

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