5.0 from 15 votes
Parsnip Soup
Parsnip and apple soup is so flavorful and perfect for a light meal.
Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 4
Calories: 360 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons olive oil or canola oil
- 1 onion peeled and diced
- 2 garlic cloves minced
- 1 ¾ pounds (794g) parsnips peeled and diced
- 1 apple chopped
- 1 large potato (or 2 medium potatoes) peeled and diced
- 1 tablespoon garam masala or curry powder
- 3½ cups (828ml) vegetable stock
- ½ cup (118ml) coconut milk
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat oil in a saucepan. When the oil is hot, add in the onion and sauté for 5 minutes.
- Then add garlic, parsnip, apple, and potato, stir and cook for a couple of minutes.
- Add in the garam masala powder and stir until fragrant.
- Pour in the stock, stir, cover with a lid and cook for about 20 minutes.
- Open the lid, stir in the coconut milk, adjust seasonings, and simmer for about 2 minutes.
- Remove from heat and allow the soup cool down before blending to your desired smoothness.
Cup of Yum
Notes
- Choose the best parsnips for the best cooking results. Choose firm, heavier parsnips that are white with no major brown patches. Peel and chop your parsnips and apples evenly. This helps them cook at the same rate and ensures a consistent texture. Allow the parsnips and apples to sauté until they start to develop a bit of color. This caramelization enhances their natural sweetness, adding depth to the soup's flavor. The Parsnip Soup can be really hot, so make sure it cools down before you blend it. Use a hand held blender for ease or decant it into a table top blender to purée (after it has cooled down). If you want a thicker soup, then add an extra parsnip before you purée. I love creamy thick soups, if you prefer thinner soups, add another cup of water, broth or stock.
- Choose the best parsnips for the best cooking results. Choose firm, heavier parsnips that are white with no major brown patches.
- Peel and chop your parsnips and apples evenly. This helps them cook at the same rate and ensures a consistent texture.
- Allow the parsnips and apples to sauté until they start to develop a bit of color. This caramelization enhances their natural sweetness, adding depth to the soup's flavor.
- The Parsnip Soup can be really hot, so make sure it cools down before you blend it.
- Use a hand held blender for ease or decant it into a table top blender to purée (after it has cooled down).
- If you want a thicker soup, then add an extra parsnip before you purée.
- I love creamy thick soups, if you prefer thinner soups, add another cup of water, broth or stock.
- There are 7 Blue Plan SmartPoints in one serving of this.
- Suitable for gluten free and vegan diets.
Nutrition Information
Calories
360kcal
(18%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
997mg
(42%)
Potassium
1125mg
(32%)
Fiber
13g
(52%)
Sugar
18g
(36%)
Vitamin A
464IU
(9%)
Vitamin C
49mg
(54%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 360
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 997mg | 42% |
| Potassium | 1125mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 18g | 36% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 49mg | 54% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.