bowl of apple parsnip soup that is topped with roasted pumpkin seeds

Apple Parsnip Soup

Parsnips, like many other root vegetables, are surprisingly sweet when you roast them. When people try this soup, they are always surprised that it contains no cream. It's thick, hearty, and perfect for a cold winter night. If you want to cut a bit of the sweetness, you can substitute Granny Smith apples for the Braeburns.
Prep Time 15 min
Cook Time 65 min
Serves 10 - 12
Prep Time 15 min
Cook Time 65 min
Serves 10 - 12

Ingredients

1/2 teaspoon ground nutmeg
1/4 cup olive oil
2 tablespoons sage honey
5-6 parsnips, peeled and chopped into 1-inch cubes (5 cups)
2 tablespoons grapeseed oil
1/2 large yellow onion, chopped into 1/4-inch cubes (1 cup)
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2-3 Braeburn apples, peeled, cored, and chopped into 1/4-inch cubes (3 cups)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup unsweetened applesauce
4 cups unsalted or low-sodium vegetable stock
2 cups water
3/4 cup unsalted, roasted pumpkin seeds, for garnish

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
  2. In a measuring cup, whisk together the olive oil and Sage Honey. Place the parsnips in a medium bowl. Add the oil-honey mixture and toss until the parsnips are well coated. Transfer the mixture to the prepared baking sheet and roast for 15 minutes. Remove the parsnips from the oven, stir, and roast for an additional 10 minutes, or until they are lightly browned. Remove the parsnips from the oven and set them aside.
  3. In a 6-to 8-quart stockpot set over medium-high heat, warm the grapeseed oil until it's hot but not yet smoking. Add the onion and sauté until it is soft and translucent, about 5 minutes. Add the garlic and ginger and cook for 1 minute. Add the apples, nutmeg, salt, and pepper and cook for 2 minutes. Add the parsnips, applesauce, vegetable stock, and water. Bring the liquid to a boil, reduce the heat to medium low, and simmer for 30 minutes, or until the apples and parsnips are very soft. Remove the pot from the heat. Purée the soup either in a blender in batches, or directly in the pot with an immersion blender. Although the soup is meant to be slightly thick, you can thin it with water, if necessary. It you thin it with water, make sure to taste it again to see if it’s seasoned properly.
  4. Ladle the soup into bowls. Top each bowl with 1 tablespoon of the roasted pumpkin seeds and serve hot. Store leftover soup in an airtight container in the refrigerator for 4 to 5 days or in the freezer for up to 6 months.

Enjoy!