Creamy Parsnip Soup With Carrots & Apples (No Cream)
Servings: 4
Warm up your day with this easy & delicious creamy parsnip soup that perfectly balances sweet and savory flavors in every comforting spoonful.
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Ingredients
For the soup
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion chopped
- 1.25-1.5 lbs parsnips, (about 4 medium), peeled and chopped into ½ inch pieces
- 2 medium carrots, peeled and chopped into ½ inch pieces
- 1 granny smith apple, peeled and chopped into ½ inch pieces
- 2 garlic cloves, minced
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 1/4 tsp chili flakes
- 1/4 tsp dried thyme
- 1/4 tsp ground cumin
- 1/8 tsp ground nutmeg
- 6 cups chicken broth make it vegetarian with vegetable broth
- 14 oz 398ml can cannellini or white navy beans
Garnishes
- fresh thyme leaves
- toasted chopped hazelnuts
- extra-virgin olive oil
Instructions
- In a large dutch oven or large soup pot, over medium-high heat, add the olive oil. When the oil is hot, turn to medium heat. Add the chopped onion, chopped parsnips, chopped carrots and chopped apple. Sauté for 8-12 minutes, stirring occasionally, until the vegetables are starting to soften and turn golden brown.
- Add the minced garlic, salt, ground pepper, chili flakes, dried thyme, ground cumin and ground nutmeg. Stir and cook for 2 minutes.
- Pour in the broth. Stir and bring the mixture to a simmer over medium-high heat. Once it begins to simmer, turn to medium-low heat and keep at a simmer, cooking for 20 minutes with the lid mostly on, until the vegetables are quite tender.
- Add the white beans and cook for 5 more minutes.
- Remove the pot from the heat and use an immersion blender to blend until well combined and smooth. You can also use a blender to blend in batches if you don’t have an immersion blender. If you are using a blender, let the soup cool slightly before pouring into the blender.
- Put back on medium heat for a few minutes and adjust seasoning with more salt and pepper.
- Garnish with fresh thyme leaves, a drizzle of olive oil and toasted chopped hazelnuts and enjoy.
Notes
- You can easily swap Granny Smith apples for Honey Crisp apples, or even a pear if thats whats available.
- The yellow onion can be swapped for a Vidalia or Spanish onion (sweeter) or a white onion (sharper).
- Cannellini or White Navy beans can be swapped out for a Great Northern White bean.
- To make this nut-free, try topping with croutons like in my Roasted Cauliflower Soup
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