Apple-Parsnip Soup

apple parsnip soup
  • 6Servings


  • 1 tablespoon EVOO
  • 1 onion, diced
  • 3/4 pound parsnips, peeled and thinly sliced
  • 3/4 pound tart apples, such as Granny Smith, peeled and chopped
  • 1 clove garlic, thinly sliced
  • 1/8 teaspoon ground cloves
  • 4 cups low-sodium vegetable stock
  • 15 fresh thyme sprigs
  • 1/4 cup heavy cream
  • 1 tablespoon pepitas, lightly toasted


In a large saucepan, heat EVOO over medium-high. Add onion and cook, stirring often, until softened, about 4 minutes. Add parsnips, apples, garlic and clove and cook, stirring occasionally, until garlic softens, 1 to 2 minutes. Add stock and 3 thyme sprigs; season with 1 tsp. salt and 1/2 tsp. pepper. Reduce heat to medium-low; cover. Simmer until apples and parsnips are tender, about 25 minutes. Discard thyme. Using an immersion blender, puree (or transfer to a blender, puree, then return to pan). Stir in cream and season. Garnish with pepitas and remaining thyme.