📝 About This Recipe
This sophisticated soup is a celebration of the harvest, marrying the earthy, nutty sweetness of roasted parsnips with the bright, crisp acidity of Granny Smith apples. A staple of British autumnal cooking, this version is elevated with warm aromatic spices and a touch of heavy cream for a luxurious mouthfeel. It is the ultimate comfort food—elegant enough for a dinner party starter yet simple enough for a cozy weeknight meal.
🥗 Ingredients
The Soup Base
- 1.5 lbs Parsnips (peeled and cut into 1-inch chunks)
- 2 large Granny Smith Apples (peeled, cored, and chopped)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
Liquids and Aromatics
- 3 tablespoons Unsalted Butter
- 5 cups Vegetable or Chicken Stock (high quality)
- 1/2 cup Heavy Cream (plus extra for drizzling)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 2 sprigs Fresh Thyme (leaves removed)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Maple Syrup (optional, to balance acidity)
For Garnish
- 2 tablespoons Chives (finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (for finishing)
- 2 tablespoons Toasted Pumpkin Seeds (also known as pepitas)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Toss the parsnip chunks with a drizzle of oil and a pinch of salt on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized at the edges.
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2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until foaming.
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3
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent but not browned.
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4
Stir in the garlic, grated ginger, cumin, and coriander. Toast the spices with the onions for 1-2 minutes until fragrant.
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5
Add the chopped apples and the roasted parsnips to the pot. Stir well to coat the fruits and vegetables in the spiced butter.
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6
Pour in the stock and add the fresh thyme leaves. Bring the mixture to a gentle boil.
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7
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the apples and parsnips are completely soft and falling apart.
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8
Remove the pot from the heat. Using an immersion blender, puree the soup until it is completely smooth and silky.
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9
If you prefer an even finer texture, pass the soup through a fine-mesh sieve into a clean pot.
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10
Return the pot to low heat and stir in the heavy cream and maple syrup.
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11
Taste the soup and adjust the seasoning with more salt and pepper as needed. If the soup is too thick, add a splash more stock.
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12
Ladle the hot soup into warmed bowls. Garnish with a swirl of cream, a drizzle of olive oil, chopped chives, and toasted pumpkin seeds.
💡 Chef's Tips
Always use a tart apple like Granny Smith to prevent the soup from becoming cloyingly sweet. Roasting the parsnips first is a game-changer; it develops a deep, caramelized flavor that raw simmering cannot achieve. For a vegan version, substitute the butter with coconut oil and the heavy cream with full-fat coconut milk. If your parsnips have a very thick, woody core, slice them in half lengthwise and remove the core before roasting. Be careful when blending hot liquids in a standard blender; work in small batches and leave the lid slightly cracked to let steam escape.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread and salted cultured butter. Pair with a crisp glass of dry Riesling or a hard sparkling apple cider. A side salad of bitter greens, like arugula or radicchio, provides a great textural contrast. Add a few crumbles of sharp blue cheese on top for a bold, savory punch. Serve as an elegant appetizer for a roast pork or turkey dinner.