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 is quite unique and really parsnip forward. I don’t mean “forward” like this is some kinda hip 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 and tartness from the Granny Smith apples.
It’s kinda unassuming.
I mean, it’s some root vegetables with apple. Simple, right?
It is simple. However, when you taste it, you realize just how delicious it is. Parsnip soup with apple is where it’s at!
Fan of parsnip recipes? You may enjoy this mashed parsnips!
Why We Love This Parsnip Apple Soup Recipe
- This soup is made with only 10 ingredients that you probably already have on hand in your pantry and fridge.
- It comes together in relatively quickly.
- Like most soup recipes, it’s made in one pot for easy cleanup.
- Of course, it taste delicious!
What Parsnips Taste Like and How To Cook Them
Parsnips looks quite similar to carrots. However, they have a distinct flavour, kinda grassy. When you eat parsnips, 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 “Jiggs Dinner”)
- Steam them 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
Full details are in the recipe card below, but here are the basics:
- In a large pot, heat olive oil, then cook onion until softened. Stir in garlic.
- Add parsnips, apples, thyme, salt and pepper.
- Pour in broth and bring to a simmer. Cook until parsnips and apples have softened.
- Blend the soup with an immersion blender until smooth.
- Stir in whipping cream.
Best Cooking Apple to Use
For this creamy parsnip apple soup, I like to use Granny Smith apples. I love their tartness and they pair beautifully with the sweet parsnips. Don’t have those? Sub with Pink Lady or Braeburn.
Garnish Ideas
Enjoy this parsnip apple soup as is or top with any of these:
- Sliced chives or green onion
- Little drizzle of whipping cream swirled over top
- Crumbled goat cheese
- Grated Parmesan cheese
- Homemade croutons
- Drizzle of olive oil (garlic olive oil is lovely)
Tips for Making This Recipe
- 35% milk fat whipping cream is used, but if you like to lighten things up an equal amount of plain 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 parsnips into small chunks so they cook quickly.
More Easy Soup Recipes
- Creamy Roasted Cauliflower Leek Soup With Cheddar
- Broccoli Soup With Spinach
- Red Pepper Tomato With Fennel Soup
- Curried Carrot Soup
And if you’re looking to add even more apple or parsnip recipes to your menu, check out this apple pizza and curried carrot and parsnip soup.
If you make this parsnip apple soup recipe, be sure to leave a comment below!
This parsnip and apple soup recipe was original posted in July 2015 and has been updated with new photos and recipe details.
Creamy Parsnip and Apple Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 3 cloves garlic, minced
- 1 pound parsnips, peeled and cut into ¼-inch pieces
- 3 Granny Smith apples, peeled, cored and cut into bite-sized pieces
- 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon white pepper
- 4 cups low sodium vegetable broth
- ½ cup whipping cream (35% milk fat), or heavy cream
- Chopped chives, garnish to taste (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add parsnips, apples, thyme, salt and white pepper. Stir to combine. Add vegetable broth and stir again.
- Increase the heat to high and bring to a boil. Then reduce the heat (to about medium-low) to maintain a simmer. Cover with lid slightly ajar and cook for 15 minutes or until parsnips and apples are tender.
- Turn off the heat, and then blend the soup with immersion blender until smooth. Stir in whipping cream.Note: You can heat through again (after you've added the cream, if needed).
- To serve, divide the soup into bowls and garnish (if desired) with chives. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Jennifer says
I LOVE this soup and it has been a go to recipe for me for the Fall, so I am looking forward to making it again today. I make it as written and do think fresh thyme is worth the extra effort if you do not have it handy. Also, I like to add a dollop of greek yogurt at the end with the chives because I like the tang it provides (along with the protein). thank you!
Dawn | Girl Heart Food says
Wow, thank you very much, Jennifer! I’m delighted to hear that you enjoy the recipe! The dollop of Greek yogurt sounds like a delicious addition.
EssEss says
Made this for dinner last night. I like parsnips but don’t make them often so this sounded like a great option for a different fresh fruit/vegetable side with dinner. We were both feeling like it tasted “okay” but it wasn’t grabbing us. I put the leftovers in the fridge to have for lunch the next day.
I discovered the next day that this is MUCH better when cold, and sprinkled with a little bit of nutmeg and cinnamon in the bowl. This tastes much more like a slightly tangy applesauce this way and has more flavor.
Joan says
Great soup! I make this all the time. If I have it, I use 1/2 cup apple cider in place of the same amount of broth. (I also use chicken stock ´cause that’s what I usually have ). Yummy!
Dawn | Girl Heart Food says
Thank you very much, Joan! I’ll have to give the apple cider a try next time. So happy you enjoy the recipe!
Gail says
Very nice soup. I make soup every week and was looking for something different. I added nutmeg and sprinkle of cinnamon. Thank you for a great recipe.
Dawn | Girl Heart Food says
Thank you very much, Gail! The nutmeg and cinnamon sounds like a yummy addition.
K Girl says
We loved this yummy soup! 2 bowls each!! I did run several batches of completed soup through a strainer to make it even finer, creamier. I also only had dried thyme ad freeze-dried chives on hand—in my opinion, fresh of both would be better. Many thanks for yet another yummy idea for a meal!!!
Dawn | Girl Heart Food says
I’m so happy to hear you enjoyed the recipe!! Thanks very much!!
Leanne | Crumb Top Baking says
I love parsnip! I’ve always enjoyed them roasted, but I only recently started adding them to creamy soups! They have such an awesome texture and the pairing with tart green apples is brilliant!
Girl Heart Food says
Totally! Thanks Leanne 🙂
Andrea says
Followed recipe exactly but it asked for was a bit too much white pepper, could be halved.
But lovely soup!
Dawn | Girl Heart Food says
Thank you very much, Andrea! I’m so happy you enjoyed the recipe! You can certainly adjust the white pepper to taste next time should you wish.
Valentina says
Dawn, I love this flavor combination. I think parsnips are underused in general. This is a good reminder to keep them in mind when I’m shopping. I especially love your topping/garnish ideas. I think the goat cheese would be fabulous!
Girl Heart Food says
I agree! Thank you Valentina! So happy you like the recipe 🙂
Marissa says
I’m so intrigued by this ‘parsnipy’ soup of yours, Dawn! Looks bold and fabulous – definitely a must try!!
Have a lovely weekend, friend!
Girl Heart Food says
Yay! Hope you love it, Marissa! Same to you! XO
Kathy @ Beyond the Chicken Coop says
I haven’t ever really eaten a parsnip! Time to expand my horizons. This soup looks lovely and I’ll need to give it a try simply so I know how it tastes!
Girl Heart Food says
Really? Bet you’d love it…or I sure hope so 😉 Thanks Kathy! Enjoy!
Katherine | Love In My Oven says
I’m glad you updated this one so I could be reminded of it!! I happen to LOVE parsnips. Of course, what don’t I love?! Ha! But either way, the flavour combo of this soup sounds ah-mazing. It’s still soup weather here, so count me in for a bowl of this!! XO
Girl Heart Food says
Woo hoo! Thanks Katherine! Indeed I will 😉 XO
Jennifer @ Seasons and Suppers says
I love this flavour combination. The apple is so perfect to balance the parsnips. Lovely!
Girl Heart Food says
Thank you Jennifer! I think so too 😉
David @ Spiced says
Parsnips. Now there’s a root veggie that I haven’t experimenting with very much. I use ’em when making a classic roast beef, but that’s about it. Now I’m intrigued! This soup sounds delicious, Dawn…plus I love things that kapow my taste buds! We’re starting to get warmer here, but there’s still snow on the ground. A good soup like this would be a welcome sight for lunch next week!
Girl Heart Food says
I grew up with them and really enjoy! Thank you David! It really would make for a yummy lunch 🙂
Katie Crenshaw | A Fork's Tale says
Dawn, this looks deliciously delicious! I did not grow up eating parsnips, and honestly I just discovered them. Now I am in love with them. I can’t wait to try your recipe. I could eat the whole batch all by myself!
Girl Heart Food says
Yay! Hope you love this soup! Thanks Katie 🙂