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Bowl of pale orange roasted parsnip and apple soup with a cream swirl and toasted pumpkin seeds on a linen napkin

Roasted Parsnip Apple Soup: Silky and Warmly Spiced

A pureed fall soup made from sheet-pan roasted parsnips, apple, onion, and garlic, blended with stock and finished with cream and thyme.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: European
Calories: 286
Ingredients Method Notes

Ingredients
  

  • 900 g parsnips, peeled and cut into 2 cm chunks about 4 to 5 medium parsnips
  • 2 apple, cored and cut into wedges medium (about 300 g); Honeycrisp or Granny Smith
  • 1 yellow onion, cut into wedges medium (about 150 g)
  • 4 cloves garlic cloves, unpeeled
  • 3 tbsp olive oil
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • 4 cups vegetable stock / 960 ml; low-sodium preferred
  • 1/2 cup heavy cream / 120 ml; or full-fat coconut milk for dairy-free
  • 1 tbsp apple cider vinegar

Method
 

Roast the vegetables
  1. Heat the oven to 200 C / 400 F and line a sheet pan measuring 33 x 46 cm / 13 x 18 inch with parchment.
  2. Toss the parsnips, apple wedges, onion wedges, and garlic cloves with olive oil, salt, and pepper directly on the sheet pan. Spread everything into a single layer so it caramelizes instead of steaming.
  3. Roast for 30 to 35 minutes, flipping once at the halfway point, until the parsnips are fork-tender and the edges are deep golden brown.
  4. Let the garlic cool for a few minutes, then squeeze the cloves out of their skins.
Simmer and blend
  1. Transfer the roasted vegetables and garlic to a 3-quart / 2.8 L saucepan. Add the vegetable stock, thyme, and nutmeg.
  2. Bring to a simmer over medium heat and cook for 10 minutes to let the flavors meld.
  3. Blend until smooth. If using a countertop blender, work in batches filling it only halfway each time since hot soup expands, or blend directly in the pot with an immersion blender.
  4. Stir in the heavy cream and apple cider vinegar. Season with additional salt and pepper to taste.
  5. Ladle into bowls and serve warm.

Notes

  • Cut parsnip and apple pieces close to the same size for even roasting.
  • Squeeze roasted garlic out of its skin while it's still warm.
  • Fill the blender only halfway when pureeing hot soup in batches.
  • Taste before adding all the vinegar, adjust to your stock's saltiness.
  • Soup thickens as it cools, thin with extra stock if needed on reheating.