Parsnip and Apple Soup
Recipe type: Soup, Rosh Hashanah
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 4
A creamy, slightly sweet parsnip and apple soup for Fall!
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter, unsalted
  • ⅓ cup celery, small diced
  • ⅓ cup white onions, small diced
  • Black pepper
  • Kosher salt
  • 4 cups parsnips, peeled and cut into ¼ inch rounds. Reserve some cut into ⅛ inch rounds for frying
  • 3 green apples, diced into ¼ inch pieces. Reserve some for garnish.
  • 2 cups vegetable broth
  • 1 cup apple juice
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 2 cups vegetable oil
  • ½ cup heavy cream
  1. To make the soup, heat a large pot over medium heat. Add olive oil and butter and heat.
  2. Then add the onion and celery and a pinch of salt and pepper and cook until veggies are soft, about 3 minutes.
  3. Then add parsnips and cook for 5 minutes, stirring often.
  4. Then add in apples and cook for 2 more minutes.
  5. Add vegetable broth, apple juice and spices. Bring to a boil, lower to a simmer and cook until the veggies are very tender, about 45 minutes.
  6. Meanwhile, heat up vegetable oil in a small saucepan to 350 degrees F. Fry parsnip rounds 3-5 minutes until golden brown, flipping halfway through. Remove with a slotted spoon and salt.
  7. Once the parsnips and apples are very tender, transfer the soup mixture to the food processor. Blend until smooth, then strain through a fine mesh strainer into a heat-proof bowl. Repeat until all of the soup is blended.
  8. Pour the pureed soup back into the pot and set over medium heat. Stir in the heavy cream. Bring to a boil to heat through, then season with salt and pepper to taste. Remove from heat.
  9. Garnish crispy parsnip chips and diced green apples!
Recipe by What Jew Wanna Eat at