Roasted Apple and Parsnip Soup
This Roasted Apple and Parsnip Soup is the epitome of fall comfort, blending sweet, tart, and earthy notes into a creamy, soul-warming dish. Sweet, earthy parsnips and tart Granny Smith apples roast until golden, then get blended into a silky soup that tastes far fancier than the effort it takes. It comes together in about 35 minutes, so it works on a busy weeknight just as well as it does for a dinner party starter, and it is easy to make vegan with two simple swaps.
Equipment
- Baking sheet Heavy duty rimmed baking sheet that resists warping at 400°F
- Parchment paper For easy cleanup and to keep edges from sticking
- Large pot Enameled cast iron Dutch oven recommended for even heat
- Immersion blender Or standard blender; immersion blender allows blending directly in the pot
- Cutting board
- Chef's knife
- Vegetable peeler
- Spatula and wooden spoon
- Measuring cups and spoons
- Ladle For serving
Ingredients
- 4 parsnips peeled and chopped into 1-inch pieces
- 2 Granny Smith apples peeled, cored, and chopped into 1-inch pieces
- 1 medium onion diced
- 4 cups vegetable broth low sodium recommended; 946ml
- 1 cup heavy cream or coconut milk for vegan; 240ml
- 2 tbsp butter or olive oil for vegan, divided; 28g
- salt and pepper to taste
- fresh thyme for garnish, optional
Instructions
- Place an oven rack in the center position, then preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel and chop the parsnips into 1-inch pieces. Peel, core, and chop the apples into similar 1-inch chunks. Dice the onion and set aside.
- Spread the parsnips and apples in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon olive oil or melted butter, then sprinkle with salt and pepper. Toss until every piece is lightly coated.
- Roast for 20 to 25 minutes, or until tender and slightly caramelized. Flip the pieces halfway through using a spatula so they brown evenly on both sides.
- While the parsnips and apples roast, heat 1 tablespoon butter or olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent but not browned.
- Carefully add the roasted parsnips and apples to the pot with the onions. Pour in 4 cups of vegetable broth and stir to combine. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
- Remove the pot from the heat. Blend the soup directly in the pot with an immersion blender, or work in batches with a standard blender filled only halfway. Return each blended batch to the pot.
- Return the pot to low heat. Stir in 1 cup heavy cream or coconut milk. Taste and adjust seasoning with salt and pepper. If too thick, add a splash more vegetable broth until desired consistency.
- Ladle the hot soup into bowls. Garnish each bowl with a sprinkle of fresh thyme for an aromatic touch. Serve right away.
Notes
- Cut the parsnips and apples into uniform pieces so they roast at the same rate.
- Do not skip the roasting step, because it adds the caramelized depth that makes this soup special.
- Use a high quality low sodium vegetable broth for the best taste and to control seasoning.
- Give the pan some space. Crowded pieces steam instead of browning.
- For an extra smooth soup, blend longer and strain it through a fine mesh sieve if you like.
- Taste as you season to balance the sweet and savory elements.
- Make it vegan by swapping heavy cream for coconut milk and butter for olive oil.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Add a pinch of nutmeg or cinnamon for extra warmth, or stir in a tablespoon of maple syrup for a touch of sweetness.
Nutrition
Serving: 1BowlCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 480mgPotassium: 620mgFiber: 7gSugar: 14gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 10mg
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