Parsnip and Apple Soup
A creamy, plant-based soup made with parsnips, apples, and warm spices, blended to silky perfection. It’s wholesome, flavorful, and dairy-free—perfect as a light main course or a comforting side dish.
Equipment
- 1 large Dutch oven or soup pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef’s Knife
- 1 Vegetable peeler
- 1 Immersion Blender (or regular blender)
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- ½ cup yellow onion chopped
- 5 parsnips peeled and chopped
- 3 Granny Smith apples peeled, cored, and chopped
- 1 medium potato peeled and chopped
- 6 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Sea salt to taste
- Black pepper to taste
- ½ cup unsweetened cashew milk or coconut milk
- Fresh chives minced (for garnish)
Optional Crustini:
- 1 baguette
- ¼ cup olive oil
Instructions
- Warm the Oil and Prepare the Base: Place a large Dutch oven or heavy-bottomed soup pot over medium heat and pour in the olive oil. Allow the oil to warm for about 30–60 seconds until it shimmers slightly. This will create a smooth base for sautéing. Add the chopped onion and cook gently, stirring often with a wooden spoon. Let the onion soften for 3–5 minutes, but do not let it brown. The goal is to sweat the onion so it releases its natural sweetness, forming the first layer of flavor for the soup.
- Add Parsnips, Apples, and Potato: Once the onion is fragrant and softened, stir in the chopped parsnips, apples, and potato. Toss them thoroughly so they are evenly coated with the oil and onion mixture. The parsnips bring earthy sweetness, the apples add a refreshing tartness, and the potato provides creaminess and body once blended. Stir continuously for about 1–2 minutes to begin melding the flavors together before covering the pot.
- Steam and Soften the Vegetables: Lower the heat slightly and cover the pot with a tight-fitting lid. Allow the vegetables and apples to cook gently in their own steam for about 10–12 minutes, stirring occasionally to prevent sticking. During this stage, the apples will begin to break down, releasing a natural sweetness that balances the earthiness of the parsnips. This step ensures the vegetables start to soften before the broth is added, which shortens the final cooking time and enhances flavor depth.
- Infuse with Broth and Spices: After the vegetables have softened, remove the lid and pour in the vegetable broth. Stir well to combine. Sprinkle in the curry powder, ground coriander, and ground cumin, then season generously with sea salt and freshly ground black pepper. Stir thoroughly so the spices are evenly distributed throughout the liquid. The warm spices will gently infuse into the broth as it simmers, giving the soup an aromatic and slightly exotic depth.
- Simmer Until Tender: Increase the heat to bring the mixture to a gentle boil, then immediately reduce it to a low simmer. Cover the pot again and allow the soup to cook for 35–40 minutes. During this time, the parsnips, apples, and potato will become completely tender and easy to blend. Stir the pot occasionally to ensure nothing sticks to the bottom. By the end of this stage, the broth should be fragrant, and the vegetables should mash easily with the back of a spoon.
- Blend the Soup to Silkiness: Once the vegetables are fully tender, it’s time to transform the mixture into a creamy soup. Remove the lid and carefully use an immersion blender to puree the soup directly in the pot until smooth and velvety. If you don’t have an immersion blender, carefully ladle the soup in batches into a high-speed blender. Blend until perfectly smooth, then return each blended portion back to the pot. Take care not to overfill your blender and cover the lid with a kitchen towel to avoid splattering hot liquid.
- Enrich with Dairy-Free Creaminess: With the soup smooth, whisk in the unsweetened cashew milk (or coconut milk). Stir gently until the milk is fully incorporated and the soup takes on a creamy consistency. Taste and adjust the seasoning if necessary, adding more salt or pepper to balance the flavors to your preference. At this point, the soup should be silky, aromatic, and perfectly balanced between sweet, earthy, and spiced notes.
- Prepare Optional Crustini: If you’d like to serve your soup with crunchy crustini, preheat your oven’s broiler. Slice the baguette into 8–10 pieces, each about half an inch thick. Place them on a foil-lined baking sheet and drizzle lightly with olive oil on both sides. Position the tray about 4 inches below the broiler and toast until the bread is golden brown and crisp, flipping halfway so both sides are evenly toasted. The crustini will add a satisfying crunch to each spoonful of soup.
- Garnish and Serve: To serve, ladle the hot soup into shallow bowls. Sprinkle each bowl with freshly minced chives for a bright pop of flavor and color. If using, place two crustini on the side of each bowl or floating on top of the soup for a rustic presentation. Serve immediately while warm and enjoy the smooth, comforting blend of parsnips, apples, and spices.
Notes
- Any unsweetened plant-based milk will work, but cashew or coconut milk gives the creamiest texture.
- To lighten the soup, use almond or rice milk, though the result will be thinner.
- A starchy potato (like Russet) works best for creaminess, but Yukon Gold can be used for a slightly buttery flavor.
- For extra depth, roast the parsnips and apples before adding them to the pot.
- If using a blender instead of an immersion blender, always blend in small batches for safety.
- Fresh herbs such as thyme or rosemary can be added during simmering for extra aroma.
- For a heartier soup, stir in cooked lentils or white beans before blending.
- Crustini are optional but add a delightful crunch that balances the creamy texture.
- Taste and season gradually; spices intensify as the soup rests.
- The soup thickens as it cools—simply add more broth or water when reheating.
