Roasted Parsnip & Apple Soup Recipe
Warm your soul with our Roasted Parsnip & Apple Soup, where the natural sweetness of tender parsnips meets the crisp, refreshing notes of seasonal apples. This velvety blend is delicately seasoned and finished with a drizzle of creamy coconut milk, creating a comforting bowl that's perfect for any occasion. Experience a harmonious balance of flavors that will leave you craving more!
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Ingredients
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Soup Ingredients
Method
Cooking Directions
Roasting the Vegetables
Preheat the oven to 400°F (200°C). Peel and chop the parsnips into even-sized pieces. Toss the parsnips and chopped onion with olive oil, salt, black pepper, and thyme. Spread on a baking sheet and roast in the oven for 25-30 minutes until golden brown and tender.
Cooking the Apples and Garlic
In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped apples and cook for another 5 minutes until softened.
Combining Ingredients
Once the parsnips and onions are done roasting, add them to the pot with the apples and garlic. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
Blending the Soup
Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
Finishing Touches
Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed. Serve warm.