Ingredients (Serves ~8)

• 1/4 cup extra virgin olive oil
• 2 onions, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 sweet-tart apples (Granny Smith or McIntosh), cored and chopped
• 2 lbs parsnips, peeled and chopped
• 8 cups vegetable or chicken stock
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 2 tablespoons apple cider vinegar
• Sea salt
• Freshly ground black pepper

Sauté the Aromatics and Spices

Heat the 1/4 cup + 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.

Add the chopped onions and cook, stirring occasionally, until the onions are soft and translucent. This should take about ~5 minutes.

Add the 1 teaspoon of ground cumin and 1 teaspoon of ground coriander. Stir them into the onions and let them cook for about 30 seconds, just until they’re fragrant.

This step toasts the spices and deepens their flavor.

Simmer the Soup

Add the chopped apples and parsnips to the pot and season with a generous sprinkle of salt. Continue to cook for another ~5 minutes, stirring, to let them soften slightly.

I leave the skin on the apples, but you can peel them if you prefer.

Pour in the 8 cups of stock and add the 2 cans of drained and rinsed cannellini beans.

Bring the soup to a boil, then lower the heat and let it simmer for ~20 minutes. The soup is ready for the next step when the parsnips and apples are completely soft.

Blend and Finish the Soup

Turn off the heat.

Use an immersion blender to blend the soup directly in the pot until it’s completely smooth.

If you are using a standing blender, you will need to work in batches. Be careful not to fill it more than halfway, and vent the lid with a towel to let steam escape.

Once the soup is smooth, stir in the 2 tablespoons of apple cider vinegar and the freshly ground black pepper.

Taste the soup.

At this point, you can adjust with more salt or another splash of apple cider vinegar to get the balance right.

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Parsnip Apple Soup

This is a puréed soup that balances the natural, earthy sweetness of parsnips with the acidity from tart apples, like Granny Smith or McIntosh. Instead of using heavy cream, this soup gets its creamy body and texture from blending in two cans of cannellini beans, which keeps it dairy-free while also adding some protein.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

Ingredients (Serves ~8)

• ▢ 1/4 cup extra virgin olive oil
• ▢ 2 onions chopped
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ 4 sweet-tart apples Granny Smith or McIntosh, cored and chopped
• ▢ 2 lbs parsnips peeled and chopped
• ▢ 8 cups vegetable or chicken stock
• ▢ 2 cans cannellini beans 15-oz, drained and rinsed
• ▢ 2 tablespoons apple cider vinegar
• ▢ Sea salt
• ▢ Freshly ground black pepper

Instructions

• Heat olive oil in large pot over medium heat.
• Sauté onions until soft, about 5 minutes.
• Add cumin and coriander, cook 30 seconds until fragrant.
• Add chopped apples and parsnips, season with salt, cook 5 minutes.
• Pour in stock and beans, bring to boil.
• Simmer 20 minutes until parsnips are soft.
• Turn off heat and blend soup until smooth.
• Stir in apple cider vinegar and black pepper.
• Taste and adjust seasoning as needed.

Notes

Use immersion blender or carefully blend in batches in standing blender.