Earthy, sweet parsnips are blended together with tangy apples to create a beautiful, creamy and contrasting soup. A touch of fresh ginger adds a wonderful depth to the recipe and when topped with maple roasted pumpkin seeds, they add a crunchy sweet surprise and that brings all of the flavors together. This apple and parsnip soup with maple roasted pumpkin seeds is hearty, vegan and a lovely savoury dish using apples. I guarantee this soup will impress vegans, vegetarians and omnivores alike. It freezes well too.
1 hr 6 $
Apple & Parsnip Soup
- 6 cups of parsnip, cubed
- 4 medium gala apples, cored, peeled and cubed
- 1 medium potato, peeled and cubed
- 1 large onion, chopped
- 3 tblsp. of olive oil
- 2 cloves of garlic, chopped
- 1 tblsp. of fresh ginger, grated finely
- 1/2 teaspoon of fresh nutmeg, finely grated
- 2 tblsp. of fresh parsley, finely chopped
- 1.5 litres of vegetable stock
In a large soup pot, heat the olive oil on medium heat, add the onions and parsnip and sauté for 4 – 5 minutes or until onions are soft, add the ginger and garlic and sauté for a further 2 minutes.
Now add the apple nutmeg, parsley and vegetable stock and bring to the boil. Reduce to a simmer and cook for approximately 30 minutes or until the apple and parsnip are nice and soft.
Remove from heat and blend the soup mixture with a hand blender, or in batches in a blender, until smooth and creamy. If need be, you can season with a little salt and pepper, depending on your taste.
Serve soup in a bowl topped with maple roasted pumpkin seeds and crisp parsnip ribbons.
Maple Roasted Pumpkin Seeds
- 1 cup of pumpkin seeds
- 2 tblsp. of olive oil
- 2 tblsp. of maple syrup
- A pinch of sea salt
In a large frying pan, add the olive oil and heat on medium-high heat, then add the pumpkin seeds and sprinkle with the sea salt, fry for a further 2 minutes and then add the maple syrup.
Constantly stirring, cook the seeds on medium-high heat for a further 5 minutes or until the syrup has become sticky and starts to turn golden.
Remove from the heat and spread over a baking tray and let cool. Once they are cool they become crisp and canndied and are perfect with the apple parsnip soup or as a snack.
With a vegetable peeler, peel ribbons of 1 fresh parsnip. Add a drizzle of olive oil to a large frying pan and heat on medium to high heat, now add the parsnip ribbons and fry until they are golden and crisp. Use to decorate your apple and parsnip soup.