Spiced Parsnip Apple Soup (Printable)

Creamy soup blending sweet parsnips, tart apples, and warming spices, ideal for autumn evenings.

# What You Need:

→ Vegetables & Fruit

01 - 1.1 lb parsnips, peeled and chopped
02 - 2 medium Granny Smith apples, peeled, cored, and chopped
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
05 - 1 small carrot, peeled and chopped

→ Spices & Seasonings

06 - 1 tsp ground cumin
07 - ½ tsp ground coriander
08 - ¼ tsp ground nutmeg
09 - ½ tsp mild curry powder
10 - Salt and freshly ground black pepper, to taste

→ Liquids

11 - 3 cups vegetable stock (gluten-free if required)
12 - ¾ cup whole milk or unsweetened plant-based milk

→ Fats

13 - 2 tbsp olive oil or unsalted butter

→ Garnish (optional)

14 - 2 tbsp crème fraîche or Greek yogurt
15 - Fresh coriander or parsley, chopped
16 - Toasted pumpkin seeds

# How to Make It:

01 - Heat olive oil or butter in a large saucepan over medium heat. Add onion, carrot, and garlic; cook for 5 minutes until softened without browning.
02 - Incorporate cumin, coriander, nutmeg, and curry powder. Stir and cook for 1 minute until the spices release their aroma.
03 - Stir in chopped parsnips and apples, ensuring they are evenly coated with the spices.
04 - Pour in vegetable stock, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until parsnips are thoroughly tender.
05 - Remove from heat and purée the mixture until smooth using a hand or countertop blender.
06 - Return the puréed soup to the saucepan. Stir in milk and gently warm through. Season with salt and pepper according to taste.
07 - Ladle soup into bowls and optionally top with crème fraîche, chopped herbs, and toasted pumpkin seeds.

# Expert Suggestions:

01 -
  • The natural sweetness of parsnips and apples means you don't need any added sugar, just pure comfort.
  • It comes together in under an hour with ingredients you probably already have tucked away.
  • The spices fill your kitchen with the kind of warmth that makes everyone wander in asking what smells so good.
02 -
  • Don't let the onions or garlic brown in the first step or they'll turn bitter and throw off the soup's gentle sweetness.
  • Blend the soup while it's still hot for the smoothest texture, cold purees never get quite as velvety.
  • If it tastes a little flat after blending, a pinch of salt and a crack of black pepper will wake up all the flavors instantly.
03 -
  • Roast the parsnips and apples with the spices for 20 minutes before adding the stock for a deeper, caramelized flavor.
  • Always taste the soup after blending and before serving, it's your last chance to adjust seasoning and make it perfect.
  • Use a potato masher first if your blender struggles with hot liquids, it breaks things down enough to make blending safer and faster.

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