Parsnip and Apple Soup

4.34 from 3 votes

Warm up with a comforting bowl of Parsnip and Apple Soup. This velvety soup combines the sweetness of parsnips and apples with the savory touch of onions, garlic, and curry powder. Black lentils add heartiness, while vegetable chips provide a delightful crunch. Perfect for cozy evenings.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 230kcal

Equipment

1 stockpot
1 immersion blender or blender

Ingredients

Soup

1 tbsp. olive oil
2 white onions peeled
2 cloves garlic
1.5 lbs. parsnips peeled, cut into 1 inch chunks
1 lbs. apple peeled, cut into 1 inch chunks
1 qt. vegetable stock
½ tsp. curry powder
salt and pepper to taste

Toppings

1/2 cup black lentils cooked according to package directions
1 spring onion sliced
1 sprig parsley
1 tbsp. chili flakes
1 1/2 cups root vegetable chips

US Customary - Metric

Instructions

Heat 1 tablespoon olive oil in the bottom of a large stockpot on medium heat. Roughly chop the onion and saute for 3-4 minutes until translucent. Mince the garlic cloves, and add them to the stockpot. Saute for another 1-2 minutes.
Add the parsnip, apple, and curry powder and stir so everything is coated, cook for 1-2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.
Using a blender or an immersion blender, blend the soup until completely smooth. If the soup is too thick, add some more vegetable stock until you get the consistency you desire.
Top with the toppings suggested above and enjoy!

Notes

Store the soup in an airtight container in the fridge for up to 5 days.

Nutrition