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Creamy Parsnip and Apple Soup

A smooth, comforting soup combining tender parsnips and tart Granny Smith apples, enhanced by thyme and cream, perfect for chilly nights or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil Mild cooking oil.
  • 1 medium yellow onion, diced Can substitute with sweet onion or shallots.
  • 3 cloves garlic, minced Ensure it does not brown.
  • 1 lb parsnips, peeled and cut into 1/4-inch pieces Choose firm, smooth parsnips for best flavor.
  • 3 medium Granny Smith apples, peeled, cored and cut into bite-sized pieces Tart apples enhance flavor.
  • 1 tbsp fresh thyme leaves Can substitute with dried thyme.
  • 3/4 tsp salt Use low-sodium broth to adjust saltiness.
  • 1/2 tsp white pepper
  • 4 cups low-sodium vegetable broth Can substitute with chicken broth.
  • 1/2 cup whipping cream or heavy cream For lighter version, use half-and-half.
  • to taste Chopped chives for garnish (optional)

Method
 

Preparation
  1. Warm the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring now and then, until soft.
  2. Add the minced garlic and cook for 1 minute. Stir often to avoid browning.
  3. Add the chopped parsnips and apples to the pot. Stir in the thyme, salt, and white pepper, then pour in the vegetable broth.
Cooking
  1. Turn the heat to high and bring the broth to a boil. Then lower the heat to medium-low, cover the pot with the lid slightly ajar, and simmer for about 15 minutes.
  2. Check that the parsnips and apples are tender by piercing a piece with a fork. If needed, simmer for a few more minutes.
  3. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth, keeping the blender head under the surface.
  4. Stir in the whipping cream or heavy cream. Adjust the seasoning if needed.
Serving
  1. Ladle the creamy parsnip and apple soup into bowls. Top with chopped chives, if desired, and serve while warm.

Notes

Store in an airtight container in the fridge for 3-4 days. Can freeze before adding cream for up to 2 months.