Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, its the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Roasted Apple And Parsnip Soup 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

  • 1 pinch cayenne pepper

  • cup heavy whipping cream

How to Make Roasted Apple And Parsnip Soup

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

  2. Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.

  3. Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.

  4. 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.

  5. Puree 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.

Roasted Apple And Parsnip Soup Nutritions

  • Calories: 273.1 calories

  • Carbohydrate: 40.4 g

  • Cholesterol: 27.2 mg

  • Fat: 12.4 g

  • Fiber: 9.3 g

  • Protein: 3.1 g

  • SaturatedFat: 5.3 g

  • ServingSize:

  • Sodium: 92 mg

  • Sugar: 12.3 g

  • TransFat:

  • UnsaturatedFat:

Roasted Apple And Parsnip Soup Reviews

  • It was bland with a color and consistency that reminded us of baby food.

  • Added a roasted onion and instead of adding heavy cream I topped it with some crme frache and chives. It was deliciously warm and comforting and I fell asleep soon after consuming it

  • I used 4 cups chicken broth & 3 cups water. Added 1/2 teaspoon salt at the end.

  • I loved this My first time eating parsnips they were oven roasted and undercooked - tough and fibrous cubes of too much of anise flavor. This soup really opens up the true flavor of parsnips, and the light sweetness of the apple pairs beautifully well. Ive almost never had a need to substitute things in any of chef Johns recipes (unless specified by Chef John himself to experiment).

  • Very little flavor - I would not make this again.

  • I sweated some onions and garlic first and then made as directed without the heavy cream

  • I halved the the recipe but otherwise followed as written. It comes together easily. The parsnips have a surprisingly sweet flavor so using the bleu cheese croutons provides a nice counter balance of flavors. My soup turned out very thick so perhaps an increase of additional stock or water is in order. I would make it again.

  • Great flavors, and perfect garnishes (I added creme fraiche as well, it was wonderful). If its bland, add salt (and cayenne). Mine required a lot of salt. I added a bit more water to thin it out. I didnt think mine needed straining.