Description
A creamy and comforting Parsnip and Apple Soup that combines the subtle sweetness of parsnips and apples with warm spices. This vegetarian soup is blended smooth, enhanced with a touch of white wine and maple syrup, and garnished with vibrant pomegranate seeds and fresh parsley for a refreshing finish. Perfect as a cozy starter or light meal.
Ingredients
Base & Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced small
- 3 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon Diamond Crystals kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground coriander
- ¼ teaspoon white pepper
Main Vegetables and Fruit
- 1 pound parsnips (about 3 medium parsnips, peeled and cut into ½ inch rounds)
- 1 medium Honeycrisp apple, peeled and cut into small cubes
- 1 medium Yukon Gold potato (approx 8 ounces), peeled and cut into small cubes
Liquids
- 4 cups vegetarian no-chicken broth (or other broth; Imagine brand recommended)
- 1 cup water
- ¼ cup dry white wine
Additional flavorings & Garnish
- 1 bay leaf
- 2 teaspoons maple syrup (optional for balancing sweetness)
- Olive oil, for drizzling
- Sumac, for sprinkling
- Pomegranate arils
- Fresh parsley leaves
Instructions
- Sauté Onion: In a large soup pot over medium heat, heat 1 tablespoon olive oil. Add the diced onion and sauté for 6-7 minutes, stirring frequently, until the onion becomes translucent.
- Add Spices and Garlic: Stir in minced garlic, ground nutmeg, coriander, white pepper, and kosher salt. Cook over medium-low heat for about 1 minute until fragrant, ensuring the spices release their aroma without burning.
- Add Vegetables, Apple, and Liquids: Add the peeled and sliced parsnips, cubed apple, cubed potato, vegetarian broth, water, dry white wine, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to maintain a simmer. Cover the pot loosely with the lid slightly ajar and cook for 20-25 minutes, or until the vegetables are very tender and easily pierced with a fork.
- Rest and Remove Bay Leaf: Turn off the heat and let the soup sit for 10 minutes to cool slightly. Remove and discard the bay leaf.
- Blend the Soup: Using a ladle, carefully transfer the hot soup in batches to a high-speed (64 oz) or medium-size (48 oz) blender. Blend each batch until smooth, taking care to hold the blender lid firmly with a towel to prevent steam from blowing off the lid and to avoid splattering.
- Combine and Season: Pour the blended batches back into the soup pot and stir to combine evenly. Taste the soup and add 2 teaspoons of maple syrup if you prefer a sweeter flavor or if the parsnips seem slightly bitter. Adjust salt and seasonings to preference.
- Warm the Soup: Reheat the soup gently over medium heat for a couple of minutes until warmed through, stirring occasionally.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with a drizzle of olive oil, a sprinkle of sumac, fresh pomegranate arils, and parsley leaves for a burst of color and flavor. Serve immediately.
Notes
- You can substitute other sweet-tart apples if Honeycrisp is unavailable, but avoid overly sweet varieties.
- For a vegan version, ensure your broth is vegetable-based and alcohol-free or omit the wine.
- Maple syrup is optional and helps balance bitterness from parsnips but can be omitted for less sweetness.
- Careful blending of hot soup is important to prevent accidents—blend in small batches and vent the blender lid safely.
- Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
