Choose a Sauerliche apple
Boskoop or Elstar apples provide enough acidity. Very sweet apples can quickly make the soup taste one-dimensional.
European Autumn Kitchen Recipe
Parsnip and Apple Soup
The parsnips are sautéed with Onion and then cooked softly with potato. Apple, cream and lemon juice complete the creamy autumn soup.
Total time
50 min
Calories
365 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
parsnips apple soup with balanced sweetness
parsnips taste sweet by nature. A Tart apple and lemon juice keep the soup fresh without covering the root vegetables. Cut parsnips and potatoes similarly large so that they both become soft at the same time. Clean the soup thoroughly and adjust its consistency only with broth afterwards.
Vegetarian Dinners
Lunch
One-Pot Recipes
Dinner
Recipe
Parsnip and Apple Soup
Parsnips and potatoes make a velvety soup, while tart apple and lemon balance the vegetables’ natural sweetness.
Ingredients
4 servings
Method
-
1
Cut vegetables
Cut parsnips and potatoes into about 2 cm large pieces. Also dice the apple and leave it covered until later addition.
-
2
Sweat aromas
Heat oil in a large pot. Sweat Onion, parsnips and thyme in it for 6 to 8 minutes at medium heat without making it dark.
-
3
Cook soup
Add potatoes and broth, boil and simmer gently for 15 minutes covered. Add apple cubes and cook for another 8 to 10 minutes.
-
4
Finely puree
Remove soup from the stove, add cream and puree completely smooth with a blender. Add some hot broth if needed.
-
5
Flavouring
Stir in lemon juice and balance the soup with salt and pepper. Serve sprinkled with roasted hazelnuts.
Kitchen know-how
Tips for Parsnip and Apple Soup
Set last consistency
parsnips bind strongly when pureing. Add additional broth in portions only after mixing.
Variations
How to adapt this recipe
Replace the cream with unsweetened oats. Finally, check the acidity, as plant cuisine often seems a little milder.
Sweat a teaspoon of mild curry powder briefly with the onions and replace the thyme with chopped coriander.
Nutrition per serving
365kcal
44.0 gCarbohydrates
7.0 gProtein
18.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Parsnip and Apple Soup
parsnips and apple bring both sweetness. Use a sour apple and the same with lemon juice and salt only at the end.
Young, small parsnips can be brushed thoroughly. For larger specimens, the shell is often firmer and should be removed.
Yes. In the refrigerator, it keeps well closed for two to three days. When heated, add some broth because it thickens.
Without the cream, the soup can be frozen for up to three months. Stir in the cream only after thawing and reheating.
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