“To feel safe and warm on a cold wet night, all you really need is soup.”
This Parsnip and Apple soup is simple yet flavourful.
The city lights twinkle out across the water. The rain came at 4pm and I ducked into my home just in time to miss the downpour. I’m in the mood for comfort food, a warm earthy soup to dunk toasted garlic bread into should do. As the rain pours down, jazz music plays in the kitchen and I search the fridge for ingredients to make a Parsnip and Apple soup. Parsnips, apples, garlic, onions, does it get any more Autumnal?
The Weather Network says two storms are forming off the coast, ready to hit us late Friday afternoon. Heavy rains, blustery winds and deep snow is expected in the alpine; This is November in the Pacific Northwest. I’m not too concerned however when the home is warm and inviting, there’s soup simmering on the stove and lots of cozy candles in case we lose power.
Parsnip and Apple Soup
- 2 tablespoons of olive oil
- 1 yellow onion, peeled and diced
- 3 garlic cloves minced
- 1 pound parsnips, peeled and cut into ¼-inch pieces (about 5 parsnips)
- 3 Granny Smith apples, peeled, cored and cut into bite-sized pieces
- 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme
- ¾ teaspoon sea salt
- White pepper to taste
- 4 cups vegetable broth
- 3/4 cup heavy cream (I used whipping cream and it worked perfectly)
- Heat olive oil in a large pot over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add parsnips, apples, thyme, salt and white pepper. Stir to combine. Add vegetable broth and stir again.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 15 minutes or until parsnips and apples are tender.
- Pull the pot off the heat, blend the soup with immersion blender until smooth. Stir in heavy cream.
- To serve, divide the soup into bowls and Enjoy!
Thank you for joining me today.
Until next time.