It’s soup season! I’ve been digging through my archives for some of my favorite soup recipes and decided I needed to branch out from my go-to soups and try something new, an autumnal parsnip soup made by roasting the peppery and earthy flavored veggie alongside some sweet fall apples, fragrant fresh herbs, and some potatoes to give the soup a thick, hearty base. After they all get roasted and softened, it’s as easy as blending them with some warm chicken stock to get your soup on the table – yum!
- ¼ Lb. Parsnips, roughly chopped
- ½ Lb. of Potatoes, roughly chopped
- 2 Red Apples, peeled and roughly chopped
- 2 Large Shallots, peeled and halved
- 4-5 Cloves of Garlic, peeled
- 2 Sprigs of Fresh Rosemary
- 1 Sprig of Fresh Sage
- Olive Oil
- Salt and Pepper
- ½ Tsp of Celery Seed
- 3 Cups of Chicken Stock
- ½ Tsp of Ground nutmeg
- Preheat oven to 425 degrees.
- Assemble parsnips, potatoes, apples, shallots, garlic, and herbs on a rimmed backing sheet. Drizzle with olive oil and sprinkle with salt, pepper, and celery seed.
- Roast ingredients in the oven for 25-30 minutes, turning halfway through.
- Once the potatoes and parsnips are cooked until softened, remove the baking sheet from the oven, discard the herbs, and let the remaining ingredients cool slightly.
- Add to a large blender or food processor with chicken stock and nutmeg. Blend until smooth, season to taste with salt and pepper. Divide into bowls and drizzle with extra olive oil, garnish with fresh apples slices.
SHOP THE POST