Parsnip apple soup

While sometimes it’s nice to spent a lot of time in the kitchen, playing, experimenting and creating intricate dishes, at the core I’m a lover of all things easy (and healthy). This soup is just that. Easy. And healthy.

It would seem that I’ve been on a little parsnip kick this season. Among my favorite creations are this parsnip and fennel soup and this mushroom and parsnip spaghetti.

This parsnip and apple soup is very fresh and herby from the parsley. It’s a beautiful warm weather light meal that’s perfect with toasted sourdough. But then again, what’s not better with toasted sourdough?!

Parsnip apple soup

Serves about 4


  • 4 celery sticks, washed and chopped
  • 4 parsnips, washed, peeled and chopped
  • 2 TBSP olive oil
  • 2 apples, washed and chopped
  • 2 potatoes, washed, peeled and chopped
  • 2 TBSP veggie stock
  • 6 cups water
  • big handful of parsley, roughly chopped
  • small handful of oregano


  1. I cooked my soup in my Magimix Cook Expert. I added everything in, selected the Creamed Soup setting and then just got ready for dinner.
  2. If you’re cooking it on the cook pot, add your celery, parsnips and olive oil to a medium pot on medium heat. Cook for about 7 minutes, stirring occasionally.
  3. Add the rest of the ingredients to the pot and bring to a boil. Then lower the heat and simmer for 25 minutes.
  4. Allow it to cool a bit and then puree it in 3 or 4 batches (depending on the capacity of your blender).
  5. To serve, warm it up again and add your toppings.

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