Warm up with a comforting bowl of Parsnip and Apple Soup. This velvety soup combines the sweetness of parsnips and apples with the savory touch of onions, garlic, and curry powder. Black lentils add heartiness, while vegetable chips provide a delightful crunch.
In this cold season, I just don’t think you can beat a nice warm, comforting soup. By combining parsnip and apple, you have two quite sweet dominant flavors.
But add in some onion, garlic, vegetable stock, and a touch of curry powder for good measure, and you’re left with a soup that encompasses that wonderful sweet/salty combo we all love.
However, for me, a soup is not complete until it’s crowned with toppings. in this case, I wanted something hearty and earthy (hence the black lentils) and some bright, crisp flavor, that wasn’t croutons.
So I tried out vegetable chips and Oh. My. Gosh. Winner.
A bowl of this on a cold day (or just after to use up any leftover parsnips), will warm you through to your bones, which we all need right now.
Why You’ll Love This Recipe
- Easy to Make. This creamy fall soup is easy to make since it only requires cooking a few vegetables and then pureeing them.
- Budget-Friendly. The soup is made from budget-friendly fall vegetables that are easy to purchase from your local grocery store or farmer’s market.
- Make Ahead. If you love batch cooking this soup can be made ahead of time and frozen for a rainy day.
How to Make Parsnip and Apple Soup
This hearty fall soup is easy to make and blends up perfectly. Have fun experimenting with different garnishes.
- White Onions. The onions add savory flavor to balance the sweetness of the apples.
- Garlic. It’s part of the seasoning base for a great soup but it doesn’t overpower the parsnip and apple flavor.
- Parsnips. Gives this soup a sweet, earthy flavor that pairs perfectly with apples.
- Apple. Use a sweeter variety of apples like Gala, Fuji, or Golden Delicious.
- Vegetable Stock. Vegetable stock adds deep flavor to the base of this soup. You can also use chicken stock.
- Curry Powder. This spice blend adds an earthiness to the soup.
- Black Lentils. This type of lentil has a richer more intense earthy flavor.
- Spring Onions. It adds a nice crunchiness with a sharp oniony flavor that pairs perfectly with apples and parsnips.
- Root Vegetable Chips. This unique garnish gives this soup the perfect saltiness and texture. Use store-bought vegetable chips or make them yourself.
1. Sauté the Vegetables. Heat the olive oil in the bottom of a large stockpot. Roughly chop the onion and sauté until translucent. Mince the garlic cloves, add to the pot, and sauté for another few minutes.
2. Add the Flavor. Add the parsnip, apple, and curry powder and stir so everything is coated, then add the vegetable stock and simmer, until the parsnip is completely soft.
3. Puree the Soup. Using a blender or a stick blender, blend the soup until completely smooth. If you like your soup a little thinner, add some more vegetable stock until you get the consistency you desire.
4. Garnish. Top with the suggested garnishes and serve immediately.
Recipe Tips, Variations, and Substitutions
- Use chicken stock or broth. If you prefer, you can use chicken stock instead of vegetable stock.
- Yellow onions. If you do not have any white onions you can substitute with yellow onions.
Store this soup in an airtight container in your refrigerator for up to 4 days or freeze for up to 3 months.
Try These Other Pear Recipes
- Pear and Gorgonzola Salad – A salad rich in flavor with pears, gorgonzola, and pistachios.
- Roasted Fennel and Pear Salad – Roasting fennel brings out its sweetness. This salad pairs it with crisp raw pears and a citrusy dressing for a salad you’re going to love.
- Baby Spinach Salad with Toasted Hazelnuts, Pear, and Parmesan – An easy salad that’s packed with flavor and texture.
Parsnip and Apple Soup
- 1 stockpot
- 1 immersion blender or blender
- 1 tbsp. olive oil
- 2 white onions peeled
- 2 cloves garlic
- 1.5 lbs. parsnips peeled, cut into 1 inch chunks
- 1 lbs. apple peeled, cut into 1 inch chunks
- 1 qt. vegetable stock
- ½ tsp. curry powder
- salt and pepper to taste
- Heat 1 tablespoon olive oil in the bottom of a large stockpot on medium heat. Roughly chop the onion and saute for 3-4 minutes until translucent. Mince the garlic cloves, and add them to the stockpot. Saute for another 1-2 minutes.
- Add the parsnip, apple, and curry powder and stir so everything is coated, cook for 1-2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.
- Using a blender or an immersion blender, blend the soup until completely smooth. If the soup is too thick, add some more vegetable stock until you get the consistency you desire.
- Top with the toppings suggested above and enjoy!