Apple Parsnip Soup
If you've got parsnips, carrot and apples, you're most of the way to this vegan: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel and roughly chop the onion, then peel the parsnips, carrot and apples, core the apples, and cut everything into evenly sized chunks so they cook at the same rate.
- Warm the olive oil in a large pot over medium heat, add the onion with a pinch of salt and cook gently for 5 to 6 minutes until soft and translucent but not browned.
- Add the parsnips and carrot, stir to coat in the oil, and cook for another 3 to 4 minutes to begin drawing out their sweetness.
- Stir in the apple chunks, pour in the water, and bring to a boil, then reduce the heat and simmer uncovered for about 20 to 25 minutes until the parsnips are completely tender.
- Blend the soup until silky smooth using an immersion blender, or work in batches in a countertop blender, taking care to vent the lid so hot steam can escape.
- Return the soup to low heat, stir in the nutmeg and a squeeze of fresh lemon juice, then season with salt and black pepper, adding a splash more water if it is thicker than you like.
- Taste and adjust the balance of sweetness and acidity, then ladle into warm bowls and serve.
You'll use: Large pot · Saucepan · Blender · Steamer
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Apple Parsnip Soup take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Apple Parsnip Soup vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Apple Parsnip Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Apple parsnip soup with apple relish.jpg by stu_spivack, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.