Best 7 Parsnip And Apple Soup Recipes

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Immerse yourself in a symphony of flavors with our delectable parsnip and apple soup, a culinary masterpiece that combines the earthy sweetness of parsnips with the crisp tartness of apples. This heartwarming soup is not only a treat for your taste buds but also a nourishing embrace for your body, packed with vitamins, minerals, and antioxidants. Served alongside a crusty bread or a sprinkle of toasted nuts, this soup promises a delightful and satisfying experience. Additionally, discover variations of this classic soup, including a creamy version enriched with coconut milk and a tantalizing slow cooker rendition that infuses every bite with rich, slow-simmered flavors. Embark on a culinary journey with our parsnip and apple soup recipes, and savor the symphony of flavors they offer.

Let's cook with our recipes!

ROASTED APPLE AND PARSNIP SOUP



Roasted Apple and Parsnip Soup image

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
  • Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
  • Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
  • Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g

PARSNIP, PEAR, AND APPLE SOUP



Parsnip, Pear, and Apple Soup image

I adapted this recipe from some I had seen online, making it heartier and more to my family's taste. The blend of parsnips and fruits make such a satisfying, flavorful combination. Serve with a dollop of plain yogurt or sour cream.

Provided by BigShotsMom

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

3 parsnips, peeled and cut into 1/2-inch slices
6 tablespoons olive oil, divided
1 large apple - peeled, cored, and cut into 1/2-inch slices
1 large pear - peeled, cored, and cut into 1/2-inch slices
2 large leeks, white parts only, halved lengthwise and thinly sliced crosswise
1 tablespoon balsamic vinegar
1 quart chicken stock
1 (2 inch) sprig fresh rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
  • Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
  • Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
  • Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
  • Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
  • Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 46.6 g, Cholesterol 0.7 mg, Fat 21.6 g, Fiber 9.5 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 709.3 mg, Sugar 19.7 g

SLOW COOKER PARSNIP AND APPLE SOUP



Slow Cooker Parsnip and Apple Soup image

Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

2 medium tart apples, chopped
2 cups chopped parsnips
1 cup thinly sliced fresh carrots
1/2 cup chopped onion
2 cans (14-1/2 ounces each ) vegetable broth
2 cups water
2 teaspoons cider vinegar
1-1/2 teaspoons minced fresh rosemary, plus more for topping
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh cracked pepper, optional

Steps:

  • Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

PARSNIP AND APPLE SOUP



Parsnip and Apple Soup image

Categories     Soup/Stew     Potato     Appetizer     Apple     Leek     Parsnip     Fall     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 4 cups

Number Of Ingredients 13

For soup
1 large boiling potato
2 parsnips (about 1/2 pound), peeled and chopped fine
3 shallots, chopped fine (about 1/4 cup)
1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
2 tablespoons chopped fresh parsley leaves
1/2 stick (1/4 cup) unsalted butter
2 to 2 1/2 cups chicken broth
1 cup apple cider or juice
1/2 cup heavy cream
For fried parsnip
vegetable oil for deep-frying parsnip
1 parsnip, peeled and cut into thin strips

Steps:

  • Make soup:
  • Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
  • Make fried parsnip:
  • In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
  • Serve soup topped with fried parsnip.

HONEYCRISP APPLE AND PARSNIP SOUP



Honeycrisp Apple and Parsnip Soup image

Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.

Provided by Tara Parker-Pope

Categories     soups and stews, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups diced white onion (1 medium)
1 tablespoon butter
1 cup sparkling wine
2 large parsnips, peeled and roughly chopped, about 2 cups
2 large Honeycrisp apples, peeled and roughly chopped, about 2 cups
1 russet potato or white sweet potato, peeled and roughly chopped, about 1 1/2 cups
1 teaspoon rubbed sage
2 cups vegetable stock
1 cup half-and-half
Sea salt and cracked black pepper (to taste)
1/2 cup sliced green onions (to garnish)

Steps:

  • In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
  • Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
  • Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 1202 milligrams, Sugar 22 grams, TransFat 0 grams

APPLE AND PARSNIP SOUP WITH CORIANDER



Apple and Parsnip Soup with Coriander image

Categories     Soup/Stew     Fruit     Vegetable     Apple     Parsnip     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 pounds Granny Smith apples, peeled, cored, sliced
1 1/2 pounds parsnips, peeled, sliced
1 large onion, chopped
1 1/2 teaspoons ground coriander
4 cups (or more) canned chicken broth
Chopped fresh parsley
Apple slices (optional)

Steps:

  • Melt butter in heavy large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
  • Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Sprinkle with parsley; garnish with apple slices if desired and serve.

CREAM OF PARSNIP AND APPLE SOUP



Cream of Parsnip and Apple Soup image

An Irish soup! More Comfort food. For a Vegetarian dish sub the butter for oil, the chicken stock for veggie stock and the cream for soy milk.

Provided by Rita1652

Categories     Apple

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 lb parsnip, thinly sliced
1 lb apple, peeled, cored, & sliced
1 onion, diced
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom seed
1/2 teaspoon cinnamon
2 garlic cloves, minced
4 cups chicken stock
1/2-1 cup cream
salt and pepper
parsley

Steps:

  • Melt the butter, add the parsnips, apples, onions and sugar.
  • Sauté till soft.
  • Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
  • Pour in the stock slowly, stirring until well mixed.
  • Cover and simmer gently for 20 minutes, until the parsnips are tender.
  • Taste for seasoning.
  • Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.
  • Garnish with parsley.

Tips:

  • Choose the right parsnips: Look for parsnips that are firm and have smooth, unblemished skin. Avoid any that are bruised or have brown spots.
  • Peel the parsnips and apples thinly: This will help them cook evenly and prevent the skins from becoming tough.
  • Use a sharp knife to cut the vegetables: This will help to ensure that they are cut evenly and will cook evenly.
  • Don't overcrowd the pot: When cooking the vegetables, make sure that they are not overcrowded in the pot. This will prevent them from cooking evenly.
  • Simmer the soup until the vegetables are tender: This will take about 20-25 minutes. You can check the tenderness by piercing the vegetables with a fork.
  • Season the soup to taste: Once the soup is cooked, season it to taste with salt and pepper. You can also add other spices or herbs, such as thyme, rosemary, or sage.
  • Serve the soup hot: Parsnip and apple soup is best served hot, garnished with fresh herbs or a dollop of sour cream.

Conclusion:

Parsnip and apple soup is a delicious and nutritious soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste. Whether you like your soup thick or thin, creamy or chunky, there is a parsnip and apple soup recipe out there for you. So next time you are looking for a comforting and flavorful soup, give parsnip and apple soup a try.

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