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.
Recipe for Parsnip Soup
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 veg and some apple.’
And it is simple….but then you taste it and it’s like ‘ka-pow’ right to the ol’ taste buds.
It’s made with only 10 ingredients that you probably already have on hand in your pantry and fridge. Plus, it comes together in 30 minutes! Can’t get much easier than that!
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 Parsnip Soup Recipe
- 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 for this Parsnip Soup
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.
Tips for Making this Parsnip and Apple Soup
- Like pretty much all the recipes you’ll find here on Girl Heart Food, I used ‘unsalted’ vegetable stock. 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).
How to Garnish this Creamy Parsnip Soup
- Fresh chives or green onion
- Little drizzle of heavy cream swirled over top
- Crumbled goat cheese
- Parmesan
- Homemade croutons
- Drizzle of olive oil (garlic olive oil is lovely)
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
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.
Hope you love this parsnip soup recipe as much as we do!
Until next time, take care and chit chat again soon 🙂
~Dawn
P.S. If you think this parsnip and apple soup will make your belly happy too, please be sure to hit that Pin button. Many thanks, you guys! XO
Creamy Parsnip & Apple Soup
Ingredients
- 1 tbsp olive oil
- 1 onion -chopped
- 3 cloves garlic -minced
- 1 lb parsnips -peeled & cut into 1/4 inch pieces
- 3 granny smith apples -peeled, cored & cut into bite sized pieces
- 1 tbsp fresh thyme -chopped (or 1 tsp dried)
- 1 tsp salt
- 1/2 tsp white pepper
- 4 cups vegetable stock -unsalted
- 1/2 cup heavy cream
- chives -finely chopped, garnish, optional
Instructions
- 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 stock, 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!
Notes
- Like pretty much all the recipes you'll find here on Girl Heart Food, I used 'unsalted' vegetable stock. 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.
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!
Totally! Thanks Leanne 🙂
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!
I agree! Thank you Valentina! So happy you like the recipe 🙂
I’m so intrigued by this ‘parsnipy’ soup of yours, Dawn! Looks bold and fabulous – definitely a must try!!
Have a lovely weekend, friend!
Yay! Hope you love it, Marissa! Same to you! XO
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!
Really? Bet you’d love it…or I sure hope so 😉 Thanks Kathy! Enjoy!
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
Woo hoo! Thanks Katherine! Indeed I will 😉 XO
I love this flavour combination. The apple is so perfect to balance the parsnips. Lovely!
Thank you Jennifer! I think so too 😉
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!
I grew up with them and really enjoy! Thank you David! It really would make for a yummy lunch 🙂
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!
Yay! Hope you love this soup! Thanks Katie 🙂