CARE Recipe: Roasted Parsnip, Apple, and Onion Soup
Try roasting a medley of roots and fruits first, then blending them to velvety soup. Any roasted root vegetables can be made into smooth soup, including carrot, beet, potato, or a mix of parsnip, apple, and red onion. Parsnips look like ivory carrots, and when roasted, they are ethereally sweet, nutty, soft, and perfect for soup. They’re also just as good simply roasted and eaten that way. For a balanced plate, pair with an easy green salad dressed in lemon and garlic and your choice of an extra lean piece of protein.
- Total Time: 50 minutes
- Yield: 3
- 4 parsnips, peeled and chop into 1” pieces
- 2 small apples, (2″ dia), cored and chopped into 1″ pieces
- 1 red onion, sliced, (white or yellow can be substituted)
- sprigs lemon thyme, (optional)
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- fresh black pepper, (to taste)
- 4 cup low sodium vegetable broth, (can add more or less for desired consistency)
- Preheat oven to 450 degrees.
- Line a baking sheet with parchment paper. Spread parsnips, apples, onion, and herbs on sheet.
- Pour over oil, salt, and pepper, then toss to coat evenly.
- Roast for 25-30 minutes until parsnips are soft and onions and apples are caramelized.
- Add to a blender or food processor with broth, and process until smooth, in batches if necessary (a Vitamix or immersion blender work great).
- Add blended soup to a medium sized pot, and on medium low heat, cook until heated through.
Shown in the photo above with a garnish of pickled red cabbage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: oven
- Diet: Vegan
- Calories: 273
- Sugar: 22g
- Sodium: 568mg
- Fat: 9g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 0mg
Keywords: warming parsnip and apple soup