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Creamy Parsnip and Apple Soup

This soup features simmered parsnips and tart apples blended into a smooth, velvety base. Enhanced with ginger and roasted garlic, it offers a comforting, slightly sweet flavor with a rich texture and appealing light-colored appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food, fall
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 med parsnips peeled and chopped
  • 2 small tart apples core removed, chopped
  • 3 cloves garlic whole head
  • 1 inch fresh ginger peeled and grated
  • 2 tablespoons olive oil for roasting garlic and cooking vegetables
  • 4 cups vegetable broth or water with bouillon
  • 1/2 cup heavy cream optional, for creaminess
  • to taste salt adjust after blending
  • to taste black pepper freshly ground

Equipment

  • Vegetable peeler
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Baking sheet

Method
 

  1. Preheat the oven to 400°F (200°C). Place whole garlic cloves on a baking sheet, drizzle with one tablespoon of olive oil, and roast for about 20 minutes until soft and fragrant. The garlic will become sweet and tender, perfect for blending later.
  2. While the garlic roasts, peel the parsnips and core the apples. Chop both into uniform pieces so they cook evenly. Set aside.
  3. Peel and grate the fresh ginger; set aside to add later for an aromatic kick.
  4. Once the garlic is done, remove from the oven and let it cool slightly. Squeeze the roasted garlic out of its skins into a small bowl for easy blending.
  5. Heat one tablespoon of olive oil in a large pot over medium heat. Add the chopped parsnips and apples, sauté for about 5 minutes, until they start to soften and release a sweet aroma.
  6. Add the grated ginger and the roasted garlic to the pot, stirring well to coat the vegetables with their fragrant oils. Cook for another minute until everything is aromatic.
  7. Pour in the vegetable broth, bring to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes, or until the parsnips are very tender and easily mashable.
  8. Use an immersion blender to purée the soup directly in the pot until smooth and velvety. Alternatively, transfer in batches to a blender and blend until creamy, then return to the pot.
  9. Stir in the heavy cream if using, and season with salt and freshly ground black pepper to taste. Heat through for another 2-3 minutes, just until hot and well combined.
  10. Taste and adjust seasoning as needed—adding a touch more salt or a squeeze of lemon if desired, to brighten the flavors.
  11. Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired. Enjoy its smooth texture and warm, comforting flavors.

Notes

Tip: For an extra layer of flavor, roast additional garlic or ginger, or garnish with toasted pumpkin seeds.