Naturally gluten free, this creamy parsnip and apple soup is a delicious one pot recipe with minimal ingredients, but loads of flavour! Garnished with fresh chives, it makes for one delicious lunch or side to dinner.
This parsnip and apple soup recipe was original posted in July 2015 and has been updated with new photos and recipe details.
This parsnip and apple soup is quite unique and really parsnip forward. I don’t mean ‘forward’ like this is some kinda hip, progressive recipe. I’m definitely not that cool.
What I mean is this parsnip apple soup is really ‘parsnipy’ (is that even a word??) , you do get a little sweetness/tartness from the granny smith apples.
It’s kinda unassuming.
At first, you think may think ‘oh, that’s pretty simple…a little root vegetables and some apple.’
And it is simple….but then you taste it and it’s like ‘ka-pow’ right to the ol’ taste buds.
Why This Parsnip Apple Soup is Great!
- Made with only 10 ingredients that you probably already have on hand in your pantry and fridge.
- Comes together in about 30 minutes.
- Made in one pot for easy clean up.
- Naturally gluten free.
- This soup is vegetarian.
- Of course, it taste delicious!
Fan of parsnip recipes? You may enjoy this mashed parsnip!
What Does Parsnip Taste Like? How to Cook Parsnips?
Parsnip looks quite similar to carrots. However, they have a distinct flavour, kinda grassy. When you eat parsnip, you know it. They’re a little sweeter than carrots, but can be cooked much in the same way you would cook carrots.
For cooking parsnips you can –
- Roast or bake (which really intensifies their flavour)
- Boil them (super popular around here, especially with a traditional Newfoundland dish called Jigg’s dinner)
- Steam ’em or
- Fry (I’ve had parsnip chips and they’re so good).
They can be enjoyed as is or made into a puree or soup, like this parsnip soup recipe.
How to Make This Soup
- Cook onion until softened. Add garlic.
- Add parsnips, apples, thyme, salt and pepper.
- Pour in stock and bring to simmer. Cook until parsnips and apples have softened.
- Blitz with immersion blender.
- Add cream and blitz again.
- Easy peasy, right?
Best Cooking Apple to Use
For this creamy parsnip apple soup, I opt for Granny Smith apples. I love their tartness and they pair beautifully with the sweet parsnip. Don’t have those? Sub with Pink Lady or Braeburn.
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How to Garnish
- Fresh chives or green onion
- Little drizzle of heavy cream swirled over top
- Crumbled goat cheese
- Homemade croutons
- Drizzle of olive oil (garlic olive oil is lovely)
More Recipe Tips
Like pretty much all the recipes you’ll find here on Girl Heart Food, I used ‘unsalted’ vegetable broth. If you have a ‘salted’ variety, keep that in mind when adding any additional salt. Taste first before seasoning.
Heavy cream is used, but if you like to lighten things up an equal amount of whole milk Greek yogurt could be used instead.
White pepper is used in this parsnip soup, but if you don’t have that on hand, regular black pepper would work too.
Cut the parsnip into small-ish chunks so they cook quickly. This recipe comes together in under 30 minutes!
This soup freezes well. Simply let soup cool completely, place into vacuum sealed bags, place on a baking sheet to flatten and freeze (or place in regular freezer safe bags or containers).
Other Easy Soup Recipes you May Enjoy
- Roasted Cauliflower Leek Soup with Cheddar
- Vegan Broccoli Soup with Spinach
- Roasted Red Pepper and Tomato with Fennel Soup
- Curried Carrot and Sweet Potato Soup
Hope you love this parsnip soup recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this parsnip apple soup? That’s awesome! Love it if you left a comment and rating below. Many thanks!
Creamy Parsnip and Apple Soup
- 1 tablespoon olive oil
- 1 yellow onion -peeled and diced
- 3 cloves garlic , minced
- 1 pound parsnips , peeled & cut into 1/4 inch pieces
- 3 granny smith apples , peeled, cored & cut into bite sized pieces
- 1 tablespoon fresh thyme , chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 cups unsalted vegetable broth
- 1/2 cup heavy cream
- chives , finely chopped (garnish, optional)
- In a dutch oven or pot on medium heat add oil and cook onion until translucent, about 5 minutes. Add garlic and cook one minute.
- Next, add parsnip, apple, thyme, salt & white pepper. Stir to combine.
- Add broth, bring to a simmer, reduce heat, cover ajar & cook for about 15 minutes until parsnip & apple are tender.
- Off heat, blend with immersion blender until smooth. Add cream and blend again. Garnish with additional cream and chives, if desired. Enjoy!
- Like pretty much all the recipes you’ll find here on Girl Heart Food, I used ‘unsalted’ vegetable broth. If you have a ‘salted’ variety, keep that in mind when adding any additional salt. Taste first before seasoning.
- Heavy cream is used, but if you like to lighten things up an equal amount of whole milk Greek yogurt could be used instead.
- White pepper is used in this parsnip soup, but if you don’t have that on hand, regular black pepper would work too.
- Cut the parsnip into small-ish chunks so they cook quickly. This recipe comes together in under 30 minutes!
- I garnished with fresh chives and a little drizzle of heavy cream swirled over top, but have also enjoyed goat cheese as a garnish.
- This soup freezes well. Simply let soup cool completely, place into vacuum sealed bags, place on a baking sheet to flatten and freeze.