Apple Parsnip Soup

As the days get cooler and the evenings grow longer, we reach for warm sweaters and crave hearty, savoury foods.  Here’s one recipe that should hit the spot!

Apple Parsnip Soup

2 tbsp extra virgin olive oil
4 cups parsnip, grated
2 cups onions, small dice
1/2 cup carrot, small dice
1/2 cup celery, small dice
2 tsp fresh, minced garlic
1 bay leaf
2 tsp fresh thyme, minced
3 Granny Smith apples, peeled and grated
3 L vegetable stock, hot
1/2 cup cream, hot (skim milk for reduced fat)
Salt pepper

Sweat vegetables and garlic in oil over medium heat until the onion is translucent. Add bay leaf, thyme and apples; cook for 5 minutes. Add the hot stock and simmer for 10 minutes. Puree in a blender until perfectly smooth and add the hot cream. Season to taste with salt and pepper.
Serves 6-10.

Picture of Downhome Magazine
Downhome Magazine

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