Parsnip and Apple Soup

I’ve got one more Rosh Hashanah recipe for y’all. Just when you thought I was done, surprise, IT’S SOUP! Hizzah! But not just any soup, a creamy Parsnip and Apple Soup that’s as tasty as it is easy. I used the CookingPlanit  app on my phone to make the dish, but added a few tweaks of my own.

The app is souper (haha) easy to use! I searched for apple recipes for Rosh Hashanah and this Parsnip and Apple Soup immediately jumped out at me. Make me! Ok!

The Cooking Planit app tells you exactly what ingredients and tools you need, so you aren’t half way through thinking, doh! Forgot a strainer/cream/salt/pants. It even can make your shopping list for you! Then you can go through the recipe step by step, and there is even a speaking version! The app times for you too, kindly reminding you when your food is done. There is also a handy website version. And then at the end you can take a photo and share your meal! Because if it isn’t on Instagram, it didn’t happen.

To make the soup, heat a large pot over medium heat. Add olive oil and butter and heat. Then add the onion and celery and a pinch of salt and pepper and cook until veggies are soft, about 3 minutes. Then add parsnips and cook for 5 minutes, stirring often.

Then add in apples and cook for 2 more minutes. Then 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. 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.

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.  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. Garnish crispy parsnip chips and diced green apples!

Can we talk about these T-Fal pans?? I was so excited to get to try them! The set includes an 8″ sauté pan, a 10″ sauté pan, a 1-quart saucepan and lid, a 2-quart saucepan and lid, a 3-quart saucepan and lid, and a 5-quart Dutch oven and lid, plus a stainless steel spoon and spatula.Whoop!

I usually don’t like non stick pans because they don’t brown well, but these were perfect for the fish cakes I made later in the week! I also love that the red center (they call it Thermo-Spot technology) changes color when hot, and the handles don’t get hot while cooking! And you can transfer them from stovetop to oven up to 450 degrees. Plus did I mention the measurements on the inside?? So genius! And best of all, they are scratch resistant even with metal spoons. Can your non-stick pans do that?!

Ooohh, ahhh.

Adapted from Cooking Planit’s Parsnip and Apple Soup.

Parsnip and Apple Soup

Amy Kritzer

A creamy, slightly sweet parsnip and apple soup for Fall!

No ratings yet

Print Recipe
Pin Recipe

Prep Time 9 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 29 minutes mins

Course Rosh Hashanah, Soup

Cuisine Jewish

Servings 4

Ingredients

  

1x2x3x

• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon butter unsalted
• 1/3 cup celery small diced
• 1/3 cup white onions small diced
• Black pepper
• Kosher salt
• 4 cups parsnips peeled and cut into 1/4 inch rounds. Reserve some cut into 1/8 inch rounds for frying
• 3 green apples diced into 1/4 inch pieces. Reserve some for garnish.
• 2 cups vegetable broth
• 1 cup apple juice
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups vegetable oil
• 1/2 cup heavy cream

Instructions

 

• To make the soup, heat a large pot over medium heat. Add olive oil and butter and heat.
• Then add the onion and celery and a pinch of salt and pepper and cook until veggies are soft, about 3 minutes.
• Then add parsnips and cook for 5 minutes, stirring often.
• Then add in apples and cook for 2 more minutes.
• 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.
• 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.
• 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.
• 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.
• Garnish crispy parsnip chips and diced green apples!

Like this recipe?Leave a comment or rate us above

Coming soon to WJWE on September 9th a 12 Piece Cookware Giveaway from Cooking Planit and T-fal! It’s a 12 piece set worth $129 (sweet!) But in the meantime, you can enter on the blogs below.

USA entrants only, limit one per household. I received cookware to review the Cooking Planit App and T-fal Cookware, but all opinions are my own!