Creamy Parsnip Apple Soup (Printable)

Velvety soup blending earthy parsnips and tart apples with a touch of cream for richness.

# What You Need:

→ Vegetables

01 - 1.1 lbs parsnips, peeled and chopped
02 - 1 medium onion, diced
03 - 1 celery stalk, diced

→ Fruit

04 - 2 medium Granny Smith apples, peeled, cored, and chopped

→ Liquids

05 - 3.8 cups vegetable stock (gluten-free if needed)
06 - 2/3 cup double cream (or plant-based cream for vegan option)

→ Fats

07 - 2 tbsp unsalted butter (or olive oil for vegan option)

→ Seasonings

08 - 1 garlic clove, minced
09 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - Chopped fresh chives or parsley
12 - Toasted pumpkin seeds

# How to Make It:

01 - Melt butter in a large saucepan over medium heat. Add diced onion and celery; sauté for 5 minutes until softened.
02 - Incorporate minced garlic and thyme; cook for 1 minute until fragrant.
03 - Stir in chopped parsnips and apples; cook for 2 minutes to combine flavors.
04 - Pour in vegetable stock. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until parsnips are tender.
05 - Remove from heat and purée soup using an immersion blender or in batches with a countertop blender until velvety.
06 - Stir in cream, season with salt and pepper, then gently reheat if necessary.
07 - Ladle hot soup into bowls and garnish with chopped chives or parsley and toasted pumpkin seeds as desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
  • The balance of sweet apples and earthy parsnips creates a soup that feels both grounded and elegant, something you'd be proud to serve guests.
  • One pot, minimal ingredients, and the magic that happens when you blend it smooth—this is comfort food that doesn't demand complicated technique.
02 -
  • Don't blend while the soup is piping hot—steam builds pressure, and hot soup can splatter. Let it cool just a minute first, or be very careful with your blender lid and keep your hands clear.
  • The cream goes in at the very end, after blending. If you add it before and then blend, it can become grainy or separated. Cold cream stirred into hot soup stays silky.
  • Taste the apples before you cook. If they're not tart enough, this soup loses its balance. Granny Smith isn't just a suggestion; it's essential.
03 -
  • If your parsnips are old and have a dark core, remove it before cooking—it can taste woody. Always slice one in half before you start to check.
  • Make this soup in the evening when your kitchen is calm. There's something about slow cooking that demands presence; it rewards attention with flavor.

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