Roasted Parsnip Apple Soup
A slightly sweet and immensely comforting recipe for a fall soup. Yield: 8 cups of soup
Servings: 6 people
Calories: 309kcal
Ingredients
- 2 lbs parsnips, peeled and chopped
- 1 tablespoon unsalted butter
- 2 small leeks. sliced (roughly 2 c)
- 4 large sweet apples, peeled and chopped
- 1 ½ teaspoon salt
- ½ teaspoon thyme
- 6 c water
Instructions
- 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. *
Notes
*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.
Nutrition
Calories: 309kcal | Carbohydrates: 72.3g | Protein: 3.4g | Fat: 2.7g | Saturated Fat: 1.3g | Cholesterol: 5mg | Sodium: 930mg | Fiber: 16.4g | Sugar: 31.6g