How to Make Roasted Apple and Parsnip Soup - A Step-by-Step Guide

When the weather turns cooler, there's nothing quite like a warm, comforting bowl of soup to fill you up and keep you cozy. And if you're looking for a soup that's a little out of the ordinary, this roasted apple and parsnip soup is the perfect choice. With its delicious combination of sweet roasted apples and earthy parsnips, this soup is guaranteed to be a hit with your family and friends.

One of the things that makes this soup so special is the way the ingredients are prepared. The...

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Ingredients

  • 2 pounds parsnips, peeled and cut into 1/2-inch slices
  • 2 green apples - peeled, cored, and cut into thick slices
  • 2 tablespoons olive oil
  • kosher salt to taste
  • 6 cups chicken broth
  • 1 russet potato, cut into 8 pieces
  • ½ cup heavy whipping cream
  • 1 pinch cayenne pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Spread parsnips and apples out onto the prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
  • Roast in the preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
  • Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
  • Purée apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
  • Nutrition

    273 cal.

    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 27mg
    • Sodium: 92mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 9g
    • Total Sugars: 12g
    • Protein: 3g
    • Vitamin C: 35mg
    • Calcium: 75mg
    • Iron: 1mg
    • Potassium: 782mg