Creamy Parsnip and Apple Soup Recipe (2024)

Table of Contents

Why We Love This Parsnip Apple Soup Recipe What Parsnips Taste Like and How To Cook Them How To Make This Soup Best Cooking Apple to Use Garnish Ideas Tips for Making This Recipe More Easy Soup Recipes Creamy Parsnip and Apple Soup Recipe Ingredients Instructions Tried this recipe? Reader Interactions Comments Leave a Reply FAQs References

Published: March 14, 2019 Updated: May 30, 2022 / By: Dawn | Girl Heart Food 25 Comments

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This creamy parsnip and apple soup is a delicious one pot recipe with minimal ingredients, but loads of flavour!Garnished with fresh chives, it makes for one delicious lunch or side to dinner.

Creamy Parsnip and Apple Soup Recipe (1)

This parsnip and apple soup is quite unique and really parsnip forward.I don’t mean “forward” like this is some kinda hip recipe. I’m definitely not that cool.

What I mean is this parsnip apple soup is really parsnipy (is that even a word?), you do get a little sweetness and tartness from the Granny Smith apples.

It’s kinda unassuming.

I mean, it’s some root vegetables with apple. Simple, right?

It is simple. However, when you taste it, you realize just how delicious it is. Parsnip soup with apple is where it’s at!

Fan of parsnip recipes? You may enjoy this mashed parsnips!

Why We Love This Parsnip Apple Soup Recipe

This soup is made with only 10 ingredients that you probably already have on hand in your pantry and fridge.
It comes together in relatively quickly.
Like most soup recipes, it’s made in one pot for easy cleanup.
Of course, it taste delicious!

Creamy Parsnip and Apple Soup Recipe (2)

What Parsnips Taste Like and How To Cook Them

Parsnips looks quite similar to carrots. However, they have a distinct flavour, kinda grassy. When you eat parsnips, you know it. They’re a little sweeter than carrots but can be cooked much in the same way you would cook carrots.

For cooking parsnips you can:

Roast or bake (which really intensifies their flavour)
Boil them (super popular around here, especially with a traditional Newfoundland dish called “Jiggs Dinner”)
Steam them or
Fry (I’ve had parsnip chips and they’re so good)

They can be enjoyed as is or made into a puree or soup, like this parsnip soup recipe.

How To Make This Soup

Full details are in the recipe card below, but here are the basics:

In a large pot, heat olive oil, then cook onion until softened. Stir in garlic.
Add parsnips, apples, thyme, salt and pepper.
Pour in broth and bring to a simmer.Cook until parsnips and apples have softened.
Blend the soup with an immersion blender until smooth.
Stir in heavy cream.

Best Cooking Apple to Use

For this creamy parsnip apple soup, I like to use Granny Smith apples. I love their tartness and they pair beautifully with the sweet parsnips. Don’t have those? Sub with Pink Lady or Braeburn.

Creamy Parsnip and Apple Soup Recipe (3)

Garnish Ideas

Enjoy this parsnip apple soup as is or top with any of these:

Sliced chives or green onion
Little drizzle of heavy cream swirled over top
Crumbled goat cheese
Grated Parmesan cheese
Homemade croutons
Drizzle of olive oil (garlic olive oil is lovely)

Creamy Parsnip and Apple Soup Recipe (4)

Tips for Making This Recipe

Heavy cream is used, but if you like to lighten things up an equal amount of plain whole milk Greek yogurt could be used instead.
White pepper is used in this parsnip soup, but if you don’t have that on hand, regular black pepper would work too.
Cut the parsnips into small chunks so they cook quickly.

Creamy Parsnip and Apple Soup Recipe (5)

More Easy Soup Recipes

Creamy Roasted Cauliflower Leek Soup With Cheddar
Broccoli Soup With Spinach
Red Pepper Tomato With Fennel Soup
Curried Carrot Soup

And if you’re looking to add even more apple or parsnip recipes to your menu, check out thisapple pizza andcurried carrot and parsnip soup.

If you make this parsnip apple soup recipe, be sure to leave a comment below!

This parsnip and apple soup recipe was original posted in July 2015 andhas been updated with new photos and recipe details.

Creamy Parsnip and Apple Soup Recipe

Dawn | Girl Heart Food

This creamy parsnip and apple soup is a delicious one pot recipe with minimal ingredients, but loads of flavour!Garnished with fresh chives, it makes for one delicious lunch or side to dinner.

4.75 from 12 votes

Print Recipe Save Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Lunch, Main Course, Soup

Servings 6 servings

Ingredients

1 tablespoon olive oil
1 yellow onion, peeled and diced
3 cloves garlic, minced
1 pound parsnips, peeled and cut into ¼-inch pieces
3 Granny Smith apples, peeled, cored and cut into bite-sized pieces
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon white pepper
4 cups low sodium vegetable broth
½ cup heavy cream (whipping cream)
Chopped chives, garnish to taste (optional)

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and cook, stirring often, until softened, about 5 minutes.Stir in garlic and cook for 1 minute.
Add parsnips, apples, thyme, salt and white pepper. Stir to combine. Add vegetable broth and stir again.
Increase the heat to high and bring to a boil. Then reduce the heat (to about medium-low) to maintain a simmer. Cover with lid slightly ajar and cook for 15 minutes or until parsnips and apples are tender.
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Turn off the heat, and then blend the soup with immersion blender until smooth.Stir in heavy cream.
Note: You can heat through again (after you've added the cream, if needed).
To serve, divide the soup into bowls and garnish (if desired) with chives. Enjoy!

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword parsnip apple soup

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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Reader Interactions

Comments

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EssEss
May 05, 2023 at 1:40 pm

Made this for dinner last night. I like parsnips but don’t make them often so this sounded like a great option for a different fresh fruit/vegetable side with dinner. We were both feeling like it tasted “okay” but it wasn’t grabbing us. I put the leftovers in the fridge to have for lunch the next day.
I discovered the next day that this is MUCH better when cold, and sprinkled with a little bit of nutmeg and cinnamon in the bowl. This tastes much more like a slightly tangy applesauce this way and has more flavor.
Reply
Joan
January 21, 2023 at 11:23 am

Great soup! I make this all the time. If I have it, I use 1/2 cup apple cider in place of the same amount of broth. (I also use chicken stock ´cause that’s what I usually have ). Yummy!
Reply
- Dawn | Girl Heart Food
  January 21, 2023 at 12:38 pm
  
  Thank you very much, Joan! I’ll have to give the apple cider a try next time. So happy you enjoy the recipe!
  Reply
- Gail
  February 12, 2023 at 3:41 pm
  
  Very nice soup. I make soup every week and was looking for something different. I added nutmeg and sprinkle of cinnamon. Thank you for a great recipe.
  Reply
  - Dawn | Girl Heart Food
    February 12, 2023 at 4:18 pm
    
    Thank you very much, Gail! The nutmeg and cinnamon sounds like a yummy addition.
K Girl
December 02, 2022 at 8:20 pm

We loved this yummy soup! 2 bowls each!! I did run several batches of completed soup through a strainer to make it even finer, creamier. I also only had dried thyme ad freeze-dried chives on hand—in my opinion, fresh of both would be better. Many thanks for yet another yummy idea for a meal!!!
See Also
Cream Cheese and Avocado Wontons Recipe
Reply
- Dawn | Girl Heart Food
  December 03, 2022 at 5:02 pm
  
  I’m so happy to hear you enjoyed the recipe!! Thanks very much!!
  Reply
Leanne | Crumb Top Baking
March 18, 2019 at 10:07 am

I love parsnip! I’ve always enjoyed them roasted, but I only recently started adding them to creamy soups! They have such an awesome texture and the pairing with tart green apples is brilliant!
Reply
- Girl Heart Food
  March 18, 2019 at 1:06 pm
  
  Totally! Thanks Leanne 🙂
  Reply
- Andrea
  October 26, 2022 at 11:11 am
  
  Followed recipe exactly but it asked for was a bit too much white pepper, could be halved.
  But lovely soup!
  Reply
  - Dawn | Girl Heart Food
    October 26, 2022 at 4:51 pm
    
    Thank you very much, Andrea! I’m so happy you enjoyed the recipe! You can certainly adjust the white pepper to taste next time should you wish.
Valentina
March 17, 2019 at 8:08 pm

Dawn, I love this flavor combination. I think parsnips are underused in general. This is a good reminder to keep them in mind when I’m shopping. I especially love your topping/garnish ideas. I think the goat cheese would be fabulous!
Reply
- Girl Heart Food
  March 18, 2019 at 1:04 pm
  
  I agree! Thank you Valentina! So happy you like the recipe 🙂
  Reply
Marissa
March 15, 2019 at 3:56 pm

I’m so intrigued by this ‘parsnipy’ soup of yours, Dawn! Looks bold and fabulous – definitely a must try!!
Have a lovely weekend, friend!
Reply
- Girl Heart Food
  March 16, 2019 at 9:49 am
  
  Yay! Hope you love it, Marissa! Same to you! XO
  Reply
Kathy @ Beyond the Chicken Coop
March 15, 2019 at 9:54 am

I haven’t ever really eaten a parsnip! Time to expand my horizons. This soup looks lovely and I’ll need to give it a try simply so I know how it tastes!
Reply
- Girl Heart Food
  March 15, 2019 at 11:38 am
  
  Really? Bet you’d love it…or I sure hope so 😉 Thanks Kathy! Enjoy!
  Reply
Katherine | Love In My Oven
March 14, 2019 at 3:02 pm

I’m glad you updated this one so I could be reminded of it!! I happen to LOVE parsnips. Of course, what don’t I love?! Ha! But either way, the flavour combo of this soup sounds ah-mazing. It’s still soup weather here, so count me in for a bowl of this!! XO
Reply
- Girl Heart Food
  March 15, 2019 at 9:22 am
  
  Woo hoo! Thanks Katherine! Indeed I will 😉 XO
  Reply
Jennifer @ Seasons and Suppers
March 14, 2019 at 10:49 am

I love this flavour combination. The apple is so perfect to balance the parsnips. Lovely!
Reply
- Girl Heart Food
  March 15, 2019 at 9:21 am
  
  Thank you Jennifer! I think so too 😉
  Reply
David @ Spiced
March 14, 2019 at 10:13 am

Parsnips. Now there’s a root veggie that I haven’t experimenting with very much. I use ’em when making a classic roast beef, but that’s about it. Now I’m intrigued! This soup sounds delicious, Dawn…plus I love things that kapow my taste buds! We’re starting to get warmer here, but there’s still snow on the ground. A good soup like this would be a welcome sight for lunch next week!
Reply
- Girl Heart Food
  March 15, 2019 at 9:20 am
  
  I grew up with them and really enjoy! Thank you David! It really would make for a yummy lunch 🙂
  Reply
Katie Crenshaw | A Fork's Tale
March 14, 2019 at 10:03 am

Dawn, this looks deliciously delicious! I did not grow up eating parsnips, and honestly I just discovered them. Now I am in love with them. I can’t wait to try your recipe. I could eat the whole batch all by myself!
Reply
- Girl Heart Food
  March 15, 2019 at 9:19 am
  
  Yay! Hope you love this soup! Thanks Katie 🙂
  Reply

Creamy Parsnip and Apple Soup Recipe (2024)

FAQs

How do you make parsnip soup less bitter? ›

I recommend peeling parsnips before adding them to recipes like this parsnip soup. If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter.

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How do you reduce the sweetness in parsnip soup? ›

Once this does happen, you can tone down the sweetness by adding spices like cumin, nutmeg or lemon juice. Deviate from the recipe to reduce sweetness. Instead of adding 4 parsnip to the recipe, reduce the number of parsnip by half.

What is in Baxters spicy parsnip soup? ›

Ingredients. Water, Parsnip (28%), Carrot, Onion, Double Cream (Milk), Skimmed Milk Powder, Butter (Milk), Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Rapeseed Oil, Salt, Modified Maize Starch, Stabiliser (Polyphosphates), Yeast Extract, Spices, Herbs, Garlic Powder, Sunflower Oil.

How do you thicken parsnip soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

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What cuts bitterness in soup? ›

The best way to reduce or get rid of bitter flavor in broth is to add sugar and acid to offset the bitterness. Adding sugar and acid doesn't just mask the bitter flavor; it actually changes the chemistry within the broth!

View Details ›

What makes parsnips sweet? ›

Stored starches in the parsnip are broken down and converted to sugar, which is why they have that delicious sweetness. This technique is actually the parsnip's defence mechanism against the cold weather because the sugar molecules make the water in the plant cells less likely to freeze.

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What counteracts sugar in soup? ›

Balance Out the Flavors

Sour: The general go-to here would be lemon juice, although lime will also work. Orange juice will only add more sweetness as will some kinds of vinegar. White wine vinegar, red wine vinegar, or apple cider vinegar are good choices but shy away from balsamic because of its inherent sweetness.

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What to add when soup is too sweet? ›

If your soup becomes too sweet for your taste, try adding a little salt to tame down the sweetness or 1 teaspoon of apple cider or white vinegar. Be sure to taste test after each addition so that you do not change the taste of the soup too much or make it too salty.

What is Highlander soup? ›

"Our rich Highlanders Beef Broth has a deep and meaty flavour. It's packed with tender beef, stacks of veg and handfuls of British pearl barley. Based on our recipe which has been passed down through the generations, this is a true family favourite."Audrey Baxter.

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What is a good substitute for parsnips in soup? ›

Celery root is an excellent substitute for parsnips in soups, as celery and earthy flavors are often desired here. Simply remove the rough outer layer and dice. Substitute about one-for-one, though keep in mind celery root is stronger in flavor.

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How many calories in a bowl of parsnip soup? ›

Nutrition Information

Nutrients	Amount
Total Calories	138
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	0 mg

10 more rows

Explore More ›

Why does my parsnip taste bitter? ›

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

Keep Reading ›

What is the best way to counteract bitter taste? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

How do you fix bitter turnip soup? ›

Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

Keep Reading ›

How do you make carrot soup less bitter? ›

i used about 5 carrots, a tiny bit of celery (about a finger's length?), about a thumbnail sized bit of ginger and some home made stock (the stock tastes fine) pinch of sugar, a teaspoon of cumin and some salt and pepper. I was able to save it by putting some chilli in it which covered the bitterness.