A slightly sweet and immensely comforting recipe for a fall soup with the deep caramelized flavors of roasted parsnip and apple.
Maybe it’s just us, but parsnips seem to be an under-used vegetable these days in the States. No one seems to know what they are or how to use them.
We sure didn’t.
That’s exactly why we decided to pick some up from the market and start experimenting.
A parsnip is a root vegetable closely related to a carrot and parsley. Isn’t that an odd combo? But, it kind of makes sense once you try one. They look like a fat and pallid carrot, with a taste that has hints of carrot sweetness, but is distinctly more savory.
If you plant parsnips in your garden, it is best to leave them in the ground until after a few winter frosts, since the starches in the root convert to sugars, resulting in a sweeter root.
The root can get so sweet, that Europeans used it as a sweetener before sugar cane was introduced to their continent.
Even though parsnips have been eaten as a vegetable since before the time of the Romans, they weren’t introduced to the States until the nineteenth century. While it was incredibly popular initially, it only took until the mid nineteenth century for the potato to replace the parsnip as the main form of starch, pushing the poor parsnip to the place of sad disuse we find it today.
Their unique sweet and savory flavor immediately made us think about a pairing with apples, to bring out the sweetness and continue the fall theme.
Roasting is always a win when it comes to root vegetables, bringing out the sweetness and adding a warm caramelized tone to the flavor.
The resulting soup brings a honeydew-like sweetness from the parsnips together with the light onion flavor of the leeks. If you like a sweet fall soup (think butternut squash or sweet potato), then you are sure to love this unique veggie version.
- 2 lbs parsnips, peeled and chopped
- 2 tsp butter
- 2 medium leeks, sliced (roughly 2 c)
- 4 sweet apples, peeled and chopped (roughly 2 c)
- 1 ½ tsp salt
- ½ tsp thyme
- 6 c water
- Preheat oven to 350?F.
- Place peeled and chopped parsnips on a greased baking sheet and roast for 1 hour, turning halfway through.
- Heat butter in a 3 qt soup pon. Add sliced leeks and sauté over medium heat until soft, 5 min.
- Add apples, salt, thyme, water and roasted parsnips. Cover and simmer 10 minutes.
- Puree using a stick blender or transfer the mixture to a traditional blender and blend until smooth.
- Serve warm. *
Today the Sunday Supper crew is sharing recipes for lighter foods to balance out the indulgences that go along with all the feasting, parties, and celebrations during the holiday season. These tasty recipes won’t leave you feeling lacking either.
Thanks to Kathia from Basic N Delicious for hosting this healthy kick off to the holiday season!
- Lightened Up Eggnog by The Redhead Baker
- Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee
Appetizer or starter
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- Horiatki Salata by Peaceful Cooking
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- Roasted Parsnip and Apple Soup by Curious Cuisiniere
- Pumpkin Cheesecake Dip by Peanut Butter and Peppers
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- Skinny Ninja Cheesecake by NinjaBaker.com
- Chocolate Chip Oatmeal Pumpkin Blondie by Sue’s Nutrition Buzz
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