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 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 with immersion blender.
- Add cream and blend again.
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 parsnips. Don’t have those? Sub with Pink Lady or Braeburn.
Enjoy this parsnip apple soup as is or top with even of these:
- Sliced chives or green onion
- Little drizzle of heavy 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
- 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 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
If you make this parsnip apple soup recipe, be sure to leave a comment below!
Creamy Parsnip and Apple Soup Recipe
- 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, or 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon white pepper
- 4 cups low sodium vegetable broth
- ½ cup heavy cream (whipping cream)
- Chopped chives, garnish to taste (optional)
- Heat oil in a large pot over medium heat.
- Cook onion, stirring often, until softened, about 5 minutes. Add garlic, stir in, and cook 1 minute.
- Add parsnips, apples, thyme, salt and white pepper. Stir to combine. Add broth and stir again.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for about 15 minutes or until parsnips and apples are tender.
- Off heat, blend with immersion blender until smooth. Add cream and blend again. 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!
Nutrition (estimate only)
Nutrition information is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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!