Our delicious parsnip apple soup will warm your taste buds with a decadent smooth texture full of flavor without the use of heavy ingredients. Most root vegetables like parsnips are starches -- a kind of carbohydrate that the body breaks down into glucose for energy. Parsnips are also higher in fiber and lower in calories than potatoes. If you can't find parsnips at your grocery store, try substituting other root vegetables such as rutabagas or turnips.

Parsnip Apple Soup  

Serves 8-10

Nutrition Per Serving:

Cal 116 | Fat 2g | Protein 1g | Carbs 23g | Sugar 9g | Fiber 5g | Sod 77mg

1 tablespoon extra-virgin olive oil

1 onion, sliced

3 pounds parsnips, peeled and chopped (about 6 medium parsnips)

1 garlic clove, smashed

1 pound Gala apples, peeled, cored, and chopped (about 2 large apples)

½ cup dry white wine (we recommend using Chardonnay)

2 quarts vegetable stock

4 stalks fresh thyme

1 bay leaf

2 cups 2% milk

Salt and freshly ground pepper

Tip: Scratch the outer surface of your parsnip to check for wax, which helps to extend its shelf life. If it’s waxed, make sure to peel it, even if it’s organic. 

In a large soup pot over medium heat, add the olive oil. When warm, add the onions and parsnips. Sauté about 8 minutes until soft and beginning to turn brown. Add the garlic and stir about 1 minute. Add the apples, wine, vegetable stock, thyme and bay leaf. Bring to a boil and then reduce the heat to simmer for about 45 minutes or until the apples and parsnips are soft enough to smash with a fork on the side of the pot. Remove from heat and discard the thyme stalks and bay leaf.

Using a blender, puree in batches while adding the milk to create the correct soup texture.  Return to the pot and reheat. Add salt and pepper to taste. Enjoy!

This recipe is from our award-winning Beautiful Living Cookbook.

Click here to purchase a copy.