Best 4 Slow Cooker Parsnip And Apple Soup Recipes

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Welcome to a culinary journey that combines the sweet essence of apples with the earthy charm of parsnips, resulting in a symphony of Slow Cooker Parsnip and Apple Soup recipes. These recipes are specially curated to provide you with a range of delectable options, whether you prefer a classic creamy soup, a vegan delight, or a gluten-free alternative. Embark on this appetizing adventure and discover the perfect soup to warm your heart and tantalize your taste buds.

Here are our top 4 tried and tested recipes!

CURRIED PARSNIP & APPLE SOUP



Curried Parsnip & Apple Soup image

This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger. Be sure to use fresh curry powder when making this soup. Not sure if yours is fresh? Open the jar: the aroma should meet your nose immediately. Serve with flatbread or whole-wheat rolls.

Provided by Ivy Manning

Categories     Healthy Soup Recipes

Time 1h5m

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 ½ pounds parsnips (about 5 medium), peeled, cored and chopped
1 large onion, finely chopped
3 medium cloves garlic, finely chopped
4 cups low-sodium chicken broth
1 cup water
1 medium russet potato (about 8 ounces), peeled and chopped
1 large Granny Smith apple, peeled and chopped
1 ½ teaspoons mild curry powder
1 ½ teaspoons ground coriander, plus more for garnish
1 teaspoon ground cumin
½ teaspoon ground ginger
4 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup low-fat plain yogurt

Steps:

  • Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger; bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes.
  • Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.

Nutrition Facts : Calories 303 calories, Carbohydrate 57.6 g, Cholesterol 6.4 mg, Fat 5.8 g, Fiber 12.2 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 444.1 mg, Sugar 19.1 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

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

CURRIED LENTIL, PARSNIP & APPLE SOUP



Curried lentil, parsnip & apple soup image

This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze

Provided by Justine Pattison

Categories     Dinner, Lunch, Soup, Starter

Time 1h

Number Of Ingredients 9

2 tbsp sunflower oil
3 tbsp medium curry paste
2 medium onions , roughly chopped
500g parsnips (around 5 medium parsnips), peeled and cut into chunks
140g dried red lentils
2 Bramley apples (about 400g), peeled, cored and cut into chunks
1 ½l vegetable or chicken stock , made with 1 stock cube
natural yogurt , to serve (optional)
chopped coriander , to serve (optional)

Steps:

  • Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
  • Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)

Nutrition Facts : Calories 204 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • Choose the right parsnips. Look for firm, smooth parsnips that are free of blemishes and bruises.
  • Peel the parsnips thinly. This will help them cook evenly.
  • Use a variety of apples. This will give your soup a more complex flavor.
  • Don't overcrowd the slow cooker. Otherwise, the soup will not cook evenly.
  • Cook the soup on low for 6-8 hours or on high for 3-4 hours. This will give the flavors time to meld and develop.
  • Season the soup to taste. Add salt, pepper, and other spices as desired.
  • Serve the soup hot, garnished with fresh parsley or chives.

Conclusion:

This slow cooker parsnip and apple soup is a delicious and easy-to-make dish that is perfect for a cold winter day. The parsnips and apples give the soup a sweet and earthy flavor, while the spices add a touch of warmth. This soup is also very versatile - you can add other vegetables, such as carrots or celery, or even some cooked chicken or sausage. So experiment and find your favorite way to enjoy this soup!

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