Description
A comforting and creamy soup made from parsnips and honey crisp apples, perfect for chilly days.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 sweet yellow onion, (chopped)
- 1 1/2 lbs parsnips (4 medium), (peeled and chopped)
- 3/4 lb honey crisp apples (2 medium), (peeled, cored and chopped)
- 1 russet potato, (peeled and chopped)
- 1 quart low sodium chicken broth
- 1 cup water
- 3/4 tsp coarse Kosher salt ((if using table salt, use half the amount))
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
Instructions
- In a large stock pot, heat the olive oil and butter over medium heat. Add the onion and sauté for about five minutes, until softened.
- Add the remaining ingredients. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, until the vegetables are very soft.
- Use an immersion/stick blender to blend the soup until smooth and creamy (or blend in batches in a high-powered blender). Adjust the seasoning or add more salt as desired.
- Serve with crusty bread.
Notes
- This soup is perfect for meal prep and can be stored in the refrigerator for up to 5 days.
- Reheat on the stove or in the microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg