Savory Roasted Parsnip and Apple Soup Recipe

Have you ever tasted the delightful combination of roasted parsnips and apples in a comforting soup? This Roasted Parsnip and Apple Soup is a perfect example of how simple ingredients can create complex flavors. This vegetable & plant-based soup is not only delicious but also incredibly nourishing, making it a fantastic choice for a cozy dinner.

Imagine a bowl of creamy goodness, where the sweetness of apples melds beautifully with the earthy tones of roasted parsnips. It’s a unique twist that will impress your family and friends, especially on chilly evenings. Plus, it showcases the natural flavors of these wholesome ingredients in a way that is simply irresistible.

This recipe is quick to prepare and can easily become a staple in your cooking repertoire. Whether you’re a seasoned chef or a culinary novice, you’ll find that this soup is simple yet sophisticated, perfect for any occasion.

Delicious Roasted Parsnip and Apple Soup

A bowl of creamy roasted parsnip and apple soup, garnished with parsley, alongside slices of crusty bread on a rustic table.

This Roasted Parsnip and Apple Soup is creamy, rich, and bursting with flavor. The natural sweetness of the apples balances the earthiness of the parsnips, resulting in a comforting bowl of goodness that warms you from the inside out.

Ingredients

4 parsnips, peeled and chopped
2 apples, cored and diced (preferably sweet varieties like Fuji or Honeycrisp)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon thyme (dried or fresh)
1/2 cup coconut milk or heavy cream (optional for creaminess)
Chopped parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Vegetables: In a large bowl, toss the chopped parsnips, apples, onion, and garlic with olive oil, salt, pepper, and thyme. Spread them out on a baking sheet and roast for about 25-30 minutes, or until they are tender and caramelized.
Blend the Soup: Once roasted, transfer the vegetables to a large pot. Add the vegetable broth and bring to a simmer. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender.
Add Creaminess: If desired, stir in the coconut milk or heavy cream, heating gently until warmed through. Adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Enjoy hot, paired with crusty bread.