Apple Parsnip Soup

Bowls of pale creamy soup topped with flatbread crackers and parsley.

With hidden white beans blended in, this creamy soup is just a bit sweet and earthy from seasonal apples, parsnips, and slow-cooked onions.

Course Appetizer, Autumn, Main Course, Mains, Soup, Soups and Stews, Winter

Cuisine European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 348kcal

Author Alexandra Daum

Ingredients

1 tablespoon oil
1 medium onion diced
450 grams (1 pound) parsnips chopped
450 grams (1 pound) apples cored and chopped
3 cloves garlic minced
1 teaspoon cumin seed or ground
1 teaspoon cinnamon
½ teaspoon ground coriander
1 litre (4 cups) vegetable broth
400 grams (2 cups) white beans cooked or canned, drained and rinsed
1 teaspoon sea salt to taste
½ teaspoon black pepper to taste

Metric - Cups

Instructions

Heat the oil in a large pot over medium heat. Once hot, add the onion and parsnip. Reduce the heat to low-medium and cook for 15 minutes, stirring occasionally, until very soft. Reduce the heat if the vegetables start to brown and crisp.
1 tablespoon oil, 1 medium onion, 450 grams (1 pound) parsnips
Stir in the apple and garlic and cook for another 3-4 minutes.
450 grams (1 pound) apples, 3 cloves garlic
Stir in the spices and cook for about a minute, then add the vegetable broth, beans, salt, and pepper.
1 teaspoon cumin, 1 teaspoon cinnamon, ½ teaspoon ground coriander, 1 litre (4 cups) vegetable broth, 400 grams (2 cups) white beans, 1 teaspoon sea salt, ½ teaspoon black pepper
Cover and increase the heat to bring the soup to a boil. Reduce the heat and simmer, covered, for 30 minutes.
Puree the soup until very smooth with an immersion blender or heat-safe standing blender. Season to taste and serve hot.

Notes

If you don't have an immersion blender (I highly recommend one) or heat-safe standing blender, you'll have to wait for the soup to cool before blending. Reheat the blended soup gently on the stove before serving.

1 pound of parsnips is about 3 cups chopped, and 3-4 apples.

Nutrition