Apple Parsnip Soup Recipe

Name: Apple Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 4 medium granny smith apples, peeled, cored and sliced; 1 1/2 lbs parsnips, peeled and sliced; 1 large onion, chopped; 1 1/2 teaspoons fresh ground coriander; 3 cups chicken stock or 3 cups vegetable stock; 1 cup milk; 3 tablespoons brown sugar; 1/2 teaspoon ground black pepper; 1 teaspoon sea salt; cheese, crumbles

Servings: persons

4 tablespoons unsalted butter
4 medium granny smith apples, peeled, cored and sliced
1 1/2 lbs parsnips, peeled and sliced
1 large onion, chopped
1 1/2 teaspoons fresh ground coriander
3 cups chicken stock or 3 cups vegetable stock
1 cup milk
3 tablespoons brown sugar
1/2 teaspoon ground black pepper
1 teaspoon sea salt
cheese, crumbles

1
Melt butter in large Dutch oven or stock pot over medium-high heat. Add apples, parsnips, onion, and coriander and saute lightly until slightly softened, about 12 minutes.
2
Add the 3 cups stock and 1 cup milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender--about 40 minutes.
3
Remove soup from heat and puree in the pot with an immersible blender, or, puree soup in a blender in small batches. Return soup to pot.
4
Return soup pot to medium-low heat. Add brown sugar, salt, and pepper, stir well to dissolve sugar, and reheat to eating temperature. Serve with cheese crumbles on top. Bleu cheese, roquefort, gorgonzola and fontina cheeses all taste delicious paired with this soup. Crack a bit more black pepper on each bowlful before eating.
5
NOTE: This soup keeps well. You can make it a day ahead and store in a covered crockpot crock in the refrigerator. Reheat later in the crockpot for serving.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 4 medium granny smith apples, peeled, cored and sliced, 1 1/2 lbs parsnips, peeled and sliced, 1 large onion, chopped, and more.

Yes, Apple Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple Parsnip Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions