Roasted Parsnip & Apple Soup




00 min


00 min


2 tbsp. olive oil

3 C parsnips, medium diced

1/4 c onions, medium diced

1/4 c celery, medium diced

1/2 c Yukon gold potatoes, medium diced

½ tsp celery seeds

½ tsp fennel seeds toasted & ground

Pinch nutmeg

1 tsp. garlic, chopped

2 tbsp. cider vinegar

½ c apple cider

4 c water or vegetable stock

1 c green apples

2 T parsley, chopped

½ tsp salt

¼ tsp black pepper


  1. Toss parsnips in 1 tsp. of olive oil and roast at 350 for 10-15 minutes or until soft.

  2. In a medium sauce pan on low heat sweat the onions, celery and potatoes in 1 tbsp. of olive oil for 8 minutes or until soft, stirring occasionally. Add parsnips and cook for an additional 5 minutes.

  3. Turn heat to medium and add nutmeg, fennel and celery seeds. Add 1 tsp. olive oil and let spices bloom for 2-3 minutes. At this point the bottom of the pan and vegetables will begin to caramelize.

  4. Add garlic and cook for 1 minute. Deglaze with cider vinegar and cider stirring to remove the caramelization from the bottom of the pan. Add water or vegetable stock and simmer on low for 20 minutes.

  5. Toss apples with remaining teaspoon of olive oil and roast at 350 for 6 minutes. Cool and reserve.

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