Spiced Parsnip Apple Soup (Printable)

Creamy blend of sweet parsnips, tart apples, and warming spices ideal for cozy meals.

# What You'll 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 - 1/2 tsp ground coriander
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp mild curry powder
10 - Salt and freshly ground black pepper, to taste

→ Liquids

11 - 3 1/8 cups vegetable stock (gluten-free if required)
12 - 3/4 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

# Directions:

01 - Heat olive oil or butter in a large saucepan over medium heat. Add onion, carrot, and garlic; sauté for 5 minutes until softened but not browned.
02 - Stir in cumin, coriander, nutmeg, and curry powder; cook for 1 minute until fragrant.
03 - Add parsnips and apples, stirring to coat with the spices.
04 - Pour in vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until parsnips are very tender.
05 - Remove from heat and purée soup using a hand or countertop blender until smooth.
06 - Return soup to pan, stir in milk, and gently reheat. Season with salt and pepper to taste.
07 - Ladle soup into bowls and garnish with crème fraîche, fresh herbs, and toasted pumpkin seeds if desired.

# Expert Advice:

01 -
  • It turns humble root vegetables into something luxurious and velvety without any cream.
  • The balance of sweet parsnip and tart apple keeps every spoonful interesting.
  • You can have it simmering in under an hour, perfect for a spontaneous cozy night in.
02 -
  • Don't skip toasting the spices, that one minute transforms them from dusty to deeply aromatic.
  • If your soup feels too thick after blending, add a splash more stock or milk until it reaches the consistency you love.
03 -
  • Roast the parsnips and apples for 20 minutes before adding them to the pot for deeper, caramelized sweetness.
  • Use a mix of vegetable stock and apple juice for an extra layer of fruity brightness.

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