Parsnip Soup with Apples, Cardamom and Toasted Hazelnuts. Vegan adaptable. make this on the stovetop, or roast the parsnips in the oven! If hazelnut allergies, sub walnuts and walnut oil.
Garnish: toasted hazelnuts ( or walnuts), crushed. A drizzle of hazelnut oil (optional). Thyme sprigs.
Stovetop version: ( see notes for roasted version)
Roasting: 400F oven.
You can roast the parsnips, onion, apple and garlic in a large baking dish. (You may need two baking dishes ). Leave the garlic whole and cut the 1/4th apple in 2 pieces. Slice the onion and parsnips into 1/2 inch thick disks. Drizzle generously with olive oil and sprinkled with salt and pepper. COVER TIGHTLY WITH FOIL.
Roast until really tender, about 20-30 minutes. Puree with the stock or broth. Place in a pot add fresh thyme leaves and continue with stovetop instructions, adding salt, spices, cream etc.
Roasting will elevate the flavor, but will take longer and add another pan to clean. 🙂
For a lower fat version- you can leave the cream out of this soup for a lightened up version. Parsnips are so naturally creamy, you may not need it, or need all of it.
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