Creamy Parsnip Apple Soup (Printable)

Smooth mix balancing earthy parsnips with tart apples and creamy richness, perfect for cozy moments.

# What You'll Need:

→ Vegetables

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

→ Fruit

04 - 2 medium apples (e.g. Granny Smith), 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 ½ tsp dried)
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

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

# Directions:

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

# Expert Advice:

01 -
  • The way parsnips melt into the cream creates this luxurious texture that feels far more involved than the simple ingredient list suggests
  • Apples bring a brightness that keeps the soup from ever feeling heavy, even with the cream
  • It comes together in under an hour and tastes like you've been simmering it all day
02 -
  • Don't skip the step of letting your aromatics soften properly—this builds the foundation that makes everything taste more like itself
  • If your soup is thicker than you'd like after blending, stir in more stock or even a splash of cream. Consistency is entirely up to you, and there's no single 'right' version
  • The cream can be stirred in at the very end just before serving if you prefer, which also gives you options for making it vegan on the fly
03 -
  • If your parsnips seem a bit woody when you cut into them, choose smaller ones next time—they're more tender and sweet
  • Toasting your garnish seeds in a dry pan for 2 minutes changes everything—it brings out their nuttiness in a way that feels like a professional touch
  • Make your stock by simmering vegetable scraps with thyme and peppercorns if you have time—homemade stock lifts this soup from lovely to unforgettable

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