Apple, Potato And Parsnip Soup Recipe

This Apple, Potato, and Parsnip Soup is a comforting and flavorful dish that combines the sweetness of apples with the earthiness of potatoes and parsnips. It is a creamy and hearty soup that is perfect for chilly days. The apples add a touch of sweetness and the parsnips bring a subtle nutty flavor to the soup. This soup is easy to make and can be enjoyed as a starter or a main course.

4.9
10 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Apple, Potato And Parsnip Soup
plan
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ingredients serve

Ingredients for Apple, Potato And Parsnip Soup Recipe

  • 1/2 Apples, Peeled And Chopped
  • 1/2 Potatoes, Peeled And Chopped
  • 1/2 Parsnips, Peeled And Chopped
  • 1/4 Onion, Chopped
  • 1 cup Vegetable Broth
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as required Optional: Fresh Herbs Or Cream For Garnish

Directions: Apple, Potato And Parsnip Soup Recipe

Cooking Directions

  • STEP 1.Start by peeling and chopping the apples, potatoes, and parsnips.
  • STEP 2.In a large pot, heat some olive oil and sauté the onions until they are translucent.
  • STEP 3.Add the chopped apples, potatoes, and parsnips to the pot and cook for a few minutes.
  • STEP 4.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the vegetables are tender.
  • STEP 5.Using an immersion blender, puree the soup until smooth and creamy.
  • STEP 6.Season with salt, pepper, and any other desired spices.
  • STEP 7.Serve the soup hot and garnish with fresh herbs or a drizzle of cream, if desired.

Cooking Tips

  • Choose apples that are slightly tart, such as Granny Smith or Braeburn, for a balanced flavor.
  • For a richer and creamier soup, add a splash of heavy cream or coconut milk.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
157
calories per serving
4 g Fat2 g Protein27 g Carbs5 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    27g
  • Fiber
    5g

MacroNutrients

  • Carbs
    27g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    44mg
  • Iron
    < 1mg
  • Vitamin A
    1993mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    2mg
  • Phosphorus
    57mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp