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Curried Parsnip-Apple Soup

Healthy Vegan Soup

Dairy-free yet absolutely delicious, creamy, and flavorful!

Are you friends with parsnips?

If not, this soup is a great introduction! Parsnips are a sweet white root vegetable, paired here with tart green apple and stimulating curry.  Yumm!

This recipe makes a huge stock-pot full – about 18 servings.  Divide in half if you want to make a smaller amount, don’t want to blend in shifts, or don’t have a really big stock pot.

Freezes well (add the lemon and nut milk cream just before serving) for 3 months.


4 Tbsp olive oil

1 large yellow onion, finely chopped

2-4 garlic cloves, crushed

4 tsp mild curry powder

4 1/2 lbs parsnips, chopped

2 large granny smith apples, peeled, cored, and chopped

2 quarts hot vegetable stock

nut-milk “cream”, if desired, for garnish

fresh-squeezed lemon juice

sea salt and fresh black pepper

To Make:

Heat oil in very large stockpot. Add the onion, garlic and curry powder and cook over low heat for 3-5 minutes until the onion has softened. Add the parsnips and season lightly with salt and pepper.  Turn the heat to medium or medium-low and cook for 5-10 minutes until parsnips are golden.

Add the apple, stir, and pour in all the stock. Bring to a boil. Lower the heat and simmer for 12-15 minutes or until the parsnips are tender.  Take off the heat and let cool for several minutes.

Transfer the soup in batches to a Vitamix or other high-speed blender.  You can use a food processor but it takes longer to get a smooth creamy consistency.

At this point, freeze any soup you will not use within a few days.

To serve, warm gently, adding hot water until the soup is  perfectly soupy – creamy but not dip-consistency.  Add lemon juice to taste.  Adjust seasoning and serve! If desired, you can garnish with nut-milk cream as you would creme-fraiche.

I find most people don’t know what parsnips are, but they love this soup! What did you think?

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