Ingredients
Scale
- 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)
Instructions
- 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.
Notes
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
Nutrition
- Calories: 273
- Sugar: 22g
- Sodium: 568mg
- Fat: 9g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 0mg