You can store leftovers in the fridge for up to 3 days in an airtight container. Season with salt and pepper, then stir in the cream. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Pour in the boiling water, crumble in the stock cubes and add the paprika. Toss to coat. By using this site, you agree to our Terms of Service. All Rights Reserved. Cover with a lid, and leave to boil until the vegetables are soft, about 20 minutes. This post may contain affiliate links. Heat oil in a large pot over medium-high heat. Add 700 ml of vegetable stock, or 700 ml water and two stock cubes. A diced yellow onion could be added to the roasted vegetables. Add shallots and saut 2 minutes. Add the cream, and salt and pepper to taste. Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes. Line a baking sheet with aluminum foil. Preheat oven to 450 degrees F (230 degrees C). Save my name, email, and website in this browser for the next time I comment. A wonderfully smooth soup. Add the garlic and apples and cook for a further two minutes, stirring regularly. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes. Perfect combination! Its similar in flavor and texture to a deliciously thick, savory, earthy, root vegetable soup. I love parsnips but never even thought about adding in apples! This one has no added sugar, with just a hint of sweetness from the apples. Heat some oil, butter or one calorie cooking spray in a large pot with a lid. Mint: A little dried mint does not make the soup taste minty, but gives the dish a nice little kick. Stir to cover the vegetables in the herbs. Read more about it in the privacy policy. I didn't want this too sweet, so I tried without one, and it was amazing, but I'll try the next batch with that addition. Liquidise with stick mixer or blender. Add the parsnips and carrots. Pour over the stock and bring to the boil. Melt the butter and oil in a large saucepan. 2. Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. To serve divide between bowls and garnish with olive oil and sliced apple if desired. Each serving provides 202kcal, 3.5g protein, 26g carbohydrate (of which 18g sugars), 8g fat (of which 3g saturates), 7.5g fibre and 1.2g salt. Garnish with chopped parsley and serve with toasted crusty bread. Return soup to clean pot and bring to a simmer. Apple and parsnips pair perfectly in this balanced, flavorful, warming soup. Then, finely dice the onion and garlic, and measure up or prepare your other ingredients. Watch me make this recipe with Kathie Lee and Hoda on the Today Show. Heat up some cooking spray, butter or oil in a pot, and saute the onion until translucent and soft, 3-4 minutes. Add the double cream, and some salt and pepper to taste. Add the garlic and apples and cook for a further two minutes, stirring regularly. Apples: Apples are great, and the main event in this recipe. Peel and core the apple, chop the flesh finely and add to the soup. Garnish with croutons, crumbled blue cheese, and chives. This looks amazing! Amount is based on available nutrient data. Sage: Dried sage compliments the flavors of parsnip and apple so well. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat, and blend the soup smooth with a hand blender. Saute for 3-4 minutes while stirring, then add water and stock cubes. This delicious parsnip and apple soup perfectly combines tangy cooking apples and the sweetness from parsnips. They are absolutely delicious, especially during autumn when apples are in season. I used to make this recipe without the mint for a long time, and it does taste nice even if the mint is omitted, but I highly recommend adding it as it just gives it that little extra something. Bring back to the boil, cover and simmer. Stir to combine in the pot, then place the lid and cook until the vegetables are soft, about 20 minutes. Peel the parsnips and dice them into slightly smaller pieces than the apples. This sounds like such a delicious soup for fall! 2. Cook for 40 minutes until tender. Let cool. I would not recommend freezing the soup, as the cream can split. This recipe was inspired by the Rosh Hashanah siman of apples and honey, but would be delicious any time during the Fall season. Add the cream when you thaw and reheat the soup. Peel the apples, remove the cores and dice into similar sizes. Updated: Apr 16, 2021 by Tonje. Add the onion, and saute until translucent and soft, about 3-4 minutes. Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes. Add curry powder, coriander and garlic powder, stir to coat. Reduce the heat to a simmer and cook for about 20 minutes, or until the . Double cream: Cream gives this dish the perfect texture. Add apples and stir 1 minute. Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes. Peel the parsnip and apples, and remove the apple cores. I was just looking for a recipe like this, can't wait to try it! Add chicken stock and bring to a boil. Gently saut the onion in the olive oil in a saucepan until softened, but not browned. Delicious and healthy, creamy apple and parsnip soup is the perfect started for your holiday meal, or a delicious weeknight dinner on cold evenings. Preparation. Your email address will not be published. 1. You can use vegetable broth in place of chicken broth if you want to make it vegetarian; and you can thin it out to a consistency of your liking by adding more broth and blending it longer. You can replace it with vegan cream or creme fraiche if you want to lower the calories. Heat oil in a large pot over medium-high heat. Add mint, nutmeg, sage, parsley and apples. This soup is sweet and creamy, and one of the best ways to use parsnips in my humble opinion. Add a little curry powder to the fried onions and parsnips before stirring in the stock for a delicious twist. Add chicken stock and bring to a boil. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Make apple and parsnip soup from scratch in 30 minutes with this healthy, low calorie recipe. Season to taste with salt and pepper. 1. 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Puree soup with an immersion blender or working in batches in a blender or food processor until smooth, thinning with more broth if desired. This recipe is slimming world and weight watcher friendly, and also fit many other diets. Puree apple mixture with an immersion blender until soup is smooth. Reduce heat and simmer until vegetables are tender, about 20 minutes. One of my current favorites . Finish it off with a drizzle of honey or olive oil and garnish with a few thin raw Granny Smith apple slices for a fresh, crisp, crunch. Cook for 40 minutes until tender. I make easy and healthy everyday recipes that your family will love. Read about our approach to external linking. If necessary, cover and cook for a few more minutes. If you want, you can try to substitute the sage and mint for other herbs, but you will be disappointed if you make the dish without herbs. Parsnips: This underutilized vegetable has a sweet, hearty flavor that really shows its best side in a soup. Use a vegan version to reduce the calories and make the dish dairy free. Spread parsnips and apples out onto prepared baking sheet. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes. Blend the mixture in a food processor until smooth. To speed up the cooking process, you can use boiling water from a kettle. Sweet & creamy soup is my most favorite food group! The yellow onion can be substituted with shallots for a milder taste. Add parsnips and saut 3 minutes more. Add shallots and saut 2 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 4. Season to taste with salt and freshly ground black pepper. Don't omit the herbs! 5. Try roasted apple and white cheddar soupor butternut squash and apple soup if you want to check out more creamy soups with apples. Your daily values may be higher or lower depending on your calorie needs. Puree apple mixture with an immersion blender until soup is smooth. Hi, I'm Tonje! Add curry powder, coriander and garlic powder, stir to coat. 3. When the vegetables have softened enough, remove the pot from the heat, and use a hand blender to blend the soup smooth. Nutmeg: You only need a tiny bit of nutmeg to bring big flavor. Stir in the milk, adding a little extra if required. Remove from the heat, and blend the soup smooth with a hand blender. Add the garlic and saute for another minute. Nutmeg is amazing in hearty, creamy dishes, and a staple in creamy autumn soups. Saute for 3-4 minutes while stirring, then add water and stock cubes. Saute for 3-4 minutes to allow the flavors to blend together. Pour over the stock and bring to the boil. Pour in the boiling water, crumble in the stock cubes and add the paprika. They bring so much flavor to the dish. Dice the apples and parsnips. Perfect timing! Add the garlic and saute for another minute. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, parsnips, peeled and cut into 1/2-inch slices, green apples - peeled, cored, and cut into thick slices. Remove from the heat and season with salt and freshly ground black pepper. If you want to make the soup ahead as a freezer meal, you can follow the recipe but omit the cream, and freeze for up to 3 months. The fork should go through it with little resistance. Add mint, nutmeg, sage, parsley and apples. Bramley apples are my favorite in this recipe, but Granny Smith or any other green apples are great too. Then, add the nutmeg, sage, mint, parsnips and apples. Finely dice the onion, and mince the garlic. The cream is important for a creamy flavor, and you definitely don't want to omit it. Cover with a lid, and leave to boil until the vegetables are soft, about 20 minutes. 1 pound parsnips, peeld and cut into 1/2-inch pieces, 4 granny smith apples, peeled, cored and cut into 1-inch pieces, plus more for garnish if desired. To check if the vegetables are cooked, put a fork through a piece of parsnip. Browse my recipe collection to discover new favorites, and make sure to let me know what you think! 2022 Hint of Healthy Privacy Policy Disclaimer Contact About. At just 25 ml per portion, we only need a little to make a large impact. They are best when in season, which is during late autumn and winter. I prefer using green apples. Set aside to cool slightly. ** Nutrient information is not available for all ingredients. Add apples and stir 1 minute. Drizzle olive oil over the top and sprinkle with kosher salt. * Percent Daily Values are based on a 2,000 calorie diet. Peel and core the apple, chop the flesh finely and add to the soup. 2 pounds parsnips, peeled and cut into 1/2-inch slices, 2 green apples - peeled, cored, and cut into thick slices. Bring back to the boil, cover and simmer. Onion and garlic: This magic combo brings a debth of flavor to any soup. The apples match the parsnips perfectly. You can use a mixture of chicken broth and water instead of only chicken broth, if desired. Add the cream, and salt and pepper to taste. Add parsnips and saut 3 minutes more. 2022 Kosher Network International, LLC. 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