Creamy Parsnip & Apple Soup
Creamy Parsnip and Apple Soup! With the cold, crisp winter air nipping our noses and toes, all we have been craving this season is warm, comforting, wholesome, and easy to prepare meals. Hearty and flavorful soups make the top of our list of must-haves this winter season, and this Creamy Parsnip and Apple Soup embodies all things simple, tasty, and most importantly warm!
To achieve the balanced flavor profile we desired, this recipe underwent a few trials before we created the perfect combination of ingredients. With a refreshing flavor and creamy texture, the hard work, messy kitchen, and sink full of dishes that went into developing this soup was absolutely and completely worth it! We are so excited for you to try it and know you are going to love it!
The base of this Creamy Parsnip and Apple Soup is very easy and simple to create. It comes together in under an hour and makes enough to share with family and friends, or save for yourself all week long! Made with parsnips, granny smith apples, cashews, potatoes, and leeks, the end result is bursting with refreshing, crisp flavor. It is the perfect balance of sweetness from the parsnips and leeks, and tartness from the apples.
To create that oh so comforting creamy texture, there are a few things we recommend:
- Be true to that one-inch dice. By chopping the parsnips, apples, and potatoes into one-inch cubes or pieces, you can reduce the stove top cook time while also ensuring each component cooks through evenly and is tender.
- Puree in small batches. It may take a little bit longer overall, but you will thank yourself later. Smaller batches will blend together more easily ensuring the soup as a whole is creamy.
- Blend those cashews smooth. A little patience goes a long way, but is so worth it to get that soothing, creamy texture we all want.
SPICE IT UP
This soup is delicious on its own, but it can also serve as a great base for exploring different flavor profiles. These spice combinations appeal to both your savory and sweet cravings. Just add your desire spice combinations as your soup simmers on the stove top!
Base = 2 ½ cups leeks + 3 cups parsnips + 2 cups granny smith apples + 2 cups potatoes + 4 cups water + 14.5 oz low sodium vegetable broth
- Garlic Lovers. Base + 2 to 4 teaspoons minced garlic
- Globally Inspired. Base + 1 to 2 teaspoons curry + 1 teaspoon minced garlic
- Cinnamon-On-My-Mind. Base + ½ teaspoon cinnamon + ¼ teaspoon nutmeg
A NOTE ON SUSTAINABILITY
We love eating in-season to support local agriculture and tap into nature’s bounty! Seasonal fruits and vegetables simply taste amazing and a great way to stay connected with your community and planet. The root veggies in this recipe, parsnips and potatoes, are typically available year round, but their peak season is fall through spring. During this time, root vegetables have a deeper, sweeter, and fuller flavor for you to enjoy. Check out our post on mindful nourishment to tune into your eating experience and create a deeper awareness and appreciation for this soups’ delicious flavors.
- Parsnips are a root vegetable closely related to carrots and parsley root. Parsnips are harder than carrots though, and tend to have a deeper, warm flavor with a hint of cinnamon.
- Vitamin K is abundant in parsnips in the form of phylloquinone (vitamin K1). Vitamin K supports proper blood clotting, and works with calcium and vitamin D to promote strong bones. It’s also plentiful in cabbage, kale and Brussels sprouts (do you see the green leafy trend here?)
- Parsnips are also rich in Vitamin C which is a strong antioxidant that boosts immunity, folate which supports cell and tissue development, as well as bone supporting manganese, and electrolyte balancing potassium.
- Apples, potatoes and parsnips are all wonderful sources of prebiotic fiber, which is important to eat every day. Prebiotic fiber supports our gut microbiome, keeps our digestive system moving and regular, aids in blood sugar balance, and keeps us feeling fuller for longer after meals.
- Cashews offer healthy fat, including mono and polyunsaturated, both of which have been shown to lower your risk for cardiovascular disease.
MAKE IT A FULLY NOURISHED MEAL
Turn this flavorful soup into a wholesome and balanced meal by pairing it with a little something extra.
- Top with Crunchy Roasted Chickpeas.
- Serve with gluten free Almond Flour Rosemary Bread.
- Pair with a bright and simple side, such as this Raddicio, Orange and Walnut Salad.
- Ladle over Chickpea Pasta Shells for a plant-powered protein punch.
- ½ cup raw cashews (unsalted and not roasted)
- 4 ½ cups water, divided
- 2 tablespoons olive oil
- 2 ½ cups sliced leeks
- 3 cups parsnips, peeled and cut crosswise into 1-inch pieces (~1 pound)
- 2 cups granny smith apple, peeled and cut into 1-inch pieces (~2 large)
- 2 cups potatoes, peeled and cut into 1-inch pieces (~1 large)
- 14.5 oz low sodium vegetable broth
- Salt and pepper, to taste
- Place cashes in a bowl, cover with ½ cup cold water and seal with plastic wrap. Soak at room temperature for at least 4 hours or in the refrigerator for up to 12 hours. If you’re in a pinch, soak cashews ½ cup very hot (not boiling) water for 10 to 15 minutes.
- In a food processor, blend cashews and ¼ cup of the soaking water to create a cashew cream. Set aside.
- Heat olive oil in a large pot over medium heat. Add the leeks and cook for five minutes, stirring periodically.
- Add the apples, parsnips, potatoes, broth, and water. Bring to a boil; then reduce heat and simmer, partially covered for 20 to 25 minutes (or until the veggies are tender).
- In batches, puree the soup in a blender until smooth. Return puree to the large pot and stir in the cashew cream.
- Season with salt and pepper or spice blend, if desired.
- If you have the option, we recommend using a food processor for blending the cashews and vegetables. A blender will absolutely work, but will take more time and you may need to work in smaller batches.
WHAT’S YOUR POINT OF VIEW?
Have you cooked with parsnips before? Or are you more familiar it’s with cousin carrot? We would love to hear what your favorite root vegetables are and the ways you enjoy preparing them! Don’t forget, we also love seeing your creations, so when you make this Creamy Parsnip and Apple Soup, share it to Instagram with #fullynourished.
In health and happiness,
Alexandra Rae & Felicia Stewart