A slightly sweet and immensely comforting recipe for a fall soup, this Roasted Parsnip Apple Soup is sure to warm those cool fall days.
While they are a widely loved fall vegetable in England, parsnips are a very under appreciated and under used vegetable 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.
What is a parsnip?
A parsnip is a root vegetable that is closely related to carrots and parsley. Now how’s that for an odd combo?
They look like a fat, white carrot, and their flavor is distinctly sweet. Parsnips can get so sweet, in fact, Europeans used them as a sweetener before sugar cane was introduced to their continent.
Poor, overlooked parsnip
Parsnips have been eaten and cooked with since before the time of the Romans, but they weren’t introduced to the States until the 18oos. Initially, they were incredibly popular and were, for a while, the main starch eaten by colonist. But, it only took a few decades 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.
Our parsnip apple soup recipe
The unique sweet, but savory flavor of parsnips 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. It is a wonderful way to caramelize the sugars and bring a new depth to the flavor. Roasted parsnips are no different: sweet, caramelized, and almost like vegetable candy.
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.
A slightly sweet and immensely comforting recipe for a fall soup.
Yield: 8 cups of soup
- 2 lbs parsnips, peeled and chopped
- 2 tsp unsalted 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 350F.
- 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 pot. 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. *
*If you would like, save a few thin slices of parsnip and roast on a greased baking sheet at 400F for 20 minutes, flipping halfway through, to create parsnip chips to garnish the soup with.
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
- Gruyere Cheese Puffs by Sustainable Dad
- Lighten-up Sausage Rolls by Jane’s Adventures in Dinner
- Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
- Lightened Up Cornbread Stuffing by Cindy’s Recipes and Writings
- Spicy Eggplant Dip by Cooking Chat
- Carciofi alla Trapanese by Manu’s Menu
- Fresh Salmon Carpaccio by Food Lust People Love
- Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
- Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
- Grandma’s Mac n’ Cheese by What Smells So Good?
- Lean Mean Cheeseburger Soup by The Foodie Army Wife
- Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma’s Kitchen Chaos
- Lightened-Up Fettuccine Alfredo by Bobbi’s Kozy Kitchen
- Roasted Brussels Sprouts by Brunch with Joy
- Butternut Squash Orzo Pasta by Life Tastes Good
- Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
- Quick and Easy Sweet Potato by The Educators’ Spin On It
- Lentil & Mushroom Stuffing by Foxes Love Lemons
- Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
- Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
- Honey Ginger Glazed Carrots by Ruffles & Truffles
- Shrimp Salad with White Wine Vinaigrette by eating in instead
- Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
- Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
- Green Beans with Rosemary Garlic Butter by Hezzi-D’s Books and Cooks
- Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
- Leaner Green Beans by Noshing With The Nolands
- Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
- Horiatki Salata by Peaceful Cooking
- Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
- Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
- Roasted Parsnip and Apple Soup by Curious Cuisiniere
- Pumpkin Cheesecake Dip by Peanut Butter and Peppers
- Sweet Apple Bites by Mama’s Blissful Bites
- Individual Cheesecakes by Nosh My Way
- Light and Luscious Chocolate Cheesecake by A Kitchen Hoor’s Adventures
- Pumpkin Pie Pudding by The Life and Loves of Grumpy’s Honeybunch
- Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
- Peanut Butter Coconut Mini Bars by Basic N Delicious
- The Blondie Recipe by Wallflour Girl
- Cinnamon Roll Granola Bars by Pies and Plots
- Skinny Ninja Cheesecake by NinjaBaker.com
- Chocolate Chip Oatmeal Pumpkin Blondie by Sue’s Nutrition Buzz
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