Parsnip & Autumn Apple Soup

Parsnip & Autumn Apple SoupI’m sorry to say that I have been neglecting Graze for a while, but happy to say that I have a gorgeous new recipe for fall! It seemed to happen overnight – the leaves changing colour, the days shorter, the chill in the air. And then I found myself making soup again! It’s apple season and this Parsnip Apple Soup is such a warming, nourishing and seasonal meal, perfect for when the weather starts to change, yet still full of that late summer/early fall sunlight. This soup matches the colour of the trees outside.

Besides being quite pretty, this soup is nutrient-dense. Parsnips belong to the parsley, carrot and celery family and really are a blend of these flavours. They are an excellent source of fibre, vitamin C, B-vitamins and manganese, similar to potatoes but lower in calories. The apple adds extra vitamin C and fibre (one medium apple provides 3g of fibre) and contains pectin which lowers cholesterol levels. You can use olive oil instead of butter to make this soup vegan.

parsnip apple soup recipe

Parsnip & Autumn Apple Soup

1 shallot
2 stalks celery
2 parsnips
1 red potato
1 small yam
1 medium organic gala apple
handful parsley
sage
butter or olive oil
chili flakes
bay leaf (remove before blending!)
vegetable broth
4 capfuls apple cider vinegar

Heat butter or oil in a pot and add everything except for the broth and apple cider vinegar, cooking for about 5-10 minutes. Add a splash of broth and cover to let the veggies steam. After another 5-10 minutes, add enough broth to cover the veggies and let simmer for at least 30 minutes. Remove the bay leaf, and using a hand blender puree the soup then add the apple cider vinegar. Enjoy!

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