Roasted Apple Parsnip Soup


A few days of warmth followed by so so temperatures. April is often one of the most disappointing months for me. I understand March being wishy-washy with its temperature decisions. Spring, winter, spring, winter. It’s in transition. But April. We are now in full-fledged spring. There’s no excuse for cooler temperatures. I expect sunshine and daffodils from here on out. But yesterday seemed to miss the memo. I wanted to drown myself in warming comfort food to shield myself from the bite of “spring”. Nothing rich and hearty like a winter stew. I wanted something that spoke to the lightness of spring but soothed my winter reality. A creamy soup, warm but light, paired with a salad. Parsnip soup.

This isn’t exactly a 30 minute meal soup, but it’s also not one of my Sunday soup recipes that tends to require a day of cooking. It’s someplace in the middle. Get home at a reasonable time and you can easily make it on a weeknight. To cut down my at-the-stove-soup-making time I roasted the parsnips (along with some apples for sweetness) in the oven until soft. This way I could set the oven timer and occupy myself with other exciting activities household chores while the parsnips roasted. After it was a matter of quickly sauteing some garlic, onion, celery, adding the apples and parsnips, broth and cream. Garnish with a dot or swirl of pesto and you’re good to go.

Roasted Apple Parsnip Soup (Serves 6-8)

  • 3 large parsnips, chopped (about 5 cups)
  • 2 apples, peeled, cored and chopped
  • 2 tbsp olive oil, divided
  • Salt and pepper
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 celery rib, diced
  • 3 c vegetable stock
  • 1 c low fat milk
  • 1/2 c cream
  • Pesto sauce for garnish (optional)

Preheat oven to 400°F. Spread parsnips and apples onto a large baking sheet, drizzle with 1 tablespoon olive oil, salt and pepper and toss well to coat. Bake for 30 minutes, until parsnips are tender.

Roast Parsnips & Apples

In a large Dutch oven heat remaining tablespoon of olive oil. Add onion and garlic and cook over medium heat for 3 minutes.

Saute Onion Garlic

Add celery and continue cooking until vegetables have softened. Add parsnip and apple mixture and vegetable broth. Bring to a boil.


Reduce heat and add milk, again bringing to a slow boil. Remove from heat and puree soup with an immersion blender or in batches with a food processor. Return to stove reheat if desired. Stir in cream and additional salt and pepper to taste.


Ladle soup into individual bowls and top with a dollop or swirl of pesto, if desired. Serve with a light salad.


7 thoughts on “Roasted Apple Parsnip Soup

  1. Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about parsnip and pumpkin? This is the link . I do hope to see you there. Cheers

    • Hi Carole, Thanks for the invite. I posted that recipe and a bonus boozy banana pumpkin muffin recipe. I’m a bit overwhelmed by how these linky parties work. Just follow the organizer and post on x day?

  2. Melissa, thanks for your additions to the collection. Food on Friday runs every Friday NZ time (so it will probably be Thursday for you). The theme for the next one is plums. I hope to see you again soon. Cheers

  3. Pingback: For the Love of Apples « Brooklyn Locavore

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