Parsnip apple soup is a lovely, unexpected soup for fall and winter. Parsnips have a sweet, nutty, slightly spicy flavor, and tart apples add brightness. Simmered with onion, thyme and a whisper of curry, then blended until silky, they make an elegant soup that feels special enough for a holiday dinner.
What are parsnips?
Parsnips look like pale carrots and are related to them, but they taste sweeter and nuttier, with a hint of spice. They were a staple vegetable in Europe for centuries before potatoes arrived and are still loved in British and Irish cooking.
Sweeter after frost
Parsnips become sweeter after cold weather, because the cold turns their starch into sugar. That is why they are at their best from late fall through winter.
Choosing parsnips
Pick small to medium parsnips that are firm and smooth. Very large ones can have a woody core; cut it out if it looks hard and fibrous.
Which apples to use
Tart, firm apples like Granny Smith, Honeycrisp or Braeburn balance the sweetness of the parsnips. Very sweet apples can make the soup taste like dessert.
A hint of curry
A teaspoon of mild curry powder adds warmth that complements the natural spice of parsnips. It is a classic British combination. Leave it out for a simpler soup.
Roasting option
For a deeper flavor, roast the parsnips and apples at 425°F for 30 minutes before simmering. Roasted parsnips caramelize beautifully.
Cider vinegar at the end
A splash of apple cider vinegar brightens the soup and reinforces the apple flavor. Lemon juice works too.
Cream or coconut milk
Cream gives a classic, rich finish. Coconut milk makes it dairy-free and pairs nicely with the curry.
Toppings
Thin apple slices, toasted walnuts or pecans, crispy sage, a drizzle of brown butter or crumbled blue cheese all work beautifully.
A holiday starter
Serve small cups as a first course at Thanksgiving or Christmas. It can be made two days ahead and reheated, which frees up time on the big day.
Nutrition
Parsnips are rich in fiber, potassium, folate and vitamin C. A bowl of this soup is filling and nourishing.
Serving ideas
Serve with crusty bread, a cheese board or roast pork. For more fall soups, try our easy pumpkin soup or the sweet potato soup.
Storage
Keep for 5 days in the fridge or freeze for 3 months. Add the cream after thawing.
How to peel and cut parsnips
Peel parsnips with a vegetable peeler, then trim the top and the thin tip. Cut the thick end in half lengthwise and check the center; if it looks woody, cut it out. Slice everything into similar pieces so it softens evenly in the broth.
Parsnips in history
Before sugar was widely available in Europe, parsnips were used to sweeten cakes and jams. Roman cooks prized them, and in medieval Britain they were a winter staple, stored in cool cellars for months.
Smooth as velvet
Parsnips blend into a naturally creamy puree. For the silkiest soup, use a high-speed blender and blend for a full minute.
Wine pairing
A glass of off-dry Riesling or a crisp hard cider matches the apple and the gentle curry warmth of this soup. For a non-alcoholic option, try sparkling apple juice with a squeeze of lemon.
Frequently asked questions
Do I have to peel parsnips?
Peeling gives a smoother, paler soup. Young parsnips can be scrubbed instead.
What do parsnips taste like?
Sweet and nutty, like a cross between a carrot and a potato with a hint of spice.
Can I use pears instead of apples?
Yes. Firm pears give a softer, more floral sweetness.
