Description
Earthy parsnips and sweet apples are blended into a creamy, comforting soup with a hint of warming spice.
Ingredients
Scale
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground coriander
- ¼ teaspoon ground white pepper
- 1 pound parsnips (about 450 g), peeled and sliced into ½-inch rounds
- 1 large sweet apple (like Honeycrisp or Fuji), peeled, cored, and chopped
- 1 medium potato (about 8 oz / 225 g), peeled and chopped
- 4 cups vegetable broth (about 1 L)
- 1 cup water (240 ml)
- ¼ cup dry white wine (60 ml), such as Sauvignon Blanc
- 1 bay leaf
- For garnish (optional): drizzle of olive oil, pomegranate seeds, fresh parsley, pinch of sumac
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6 to 7 minutes.
- Stir in the minced garlic, kosher salt, nutmeg, coriander, and white pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
- Add the sliced parsnips, chopped apple, chopped potato, vegetable broth, water, white wine, and the bay leaf to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the parsnips and potatoes are very tender when pierced with a fork.
- Turn off the heat and let the soup cool for about 10 minutes. Remove and discard the bay leaf.
- Carefully transfer the soup to a blender in batches. Blend until completely smooth and creamy. Be sure to allow steam to escape through the blender lid’s vent to prevent pressure from building up.
- Return the blended soup to the pot. Gently reheat over medium-low heat until warm.
- Taste the soup and adjust with more salt if needed. Serve warm, garnished with a drizzle of olive oil, pomegranate seeds, and fresh parsley if desired.
Notes
- For a slightly sweeter soup, you can stir in 1 to 2 teaspoons of maple syrup after blending. This can help balance any bitterness from the parsnips.
- If you don’t have a stand blender, an immersion (stick) blender works well. You can blend the soup directly in the pot.
- When blending hot liquids, never fill the blender more than halfway. Hold the lid down firmly with a folded kitchen towel to protect your hand.
- If you prefer not to cook with wine, you can omit it. Add a splash of lemon juice at the end of cooking for a similar touch of brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American