Roasted Parsnip Apple and Ginger Soup
Velvety and comforting, Roasted Parsnip Apple and Ginger Soup is a deliciously layered dish that captures fall flavors in every spoonful. This hearty yet elegant recipe combines the natural sweetness of roasted parsnips and apples with the warm, zesty notes of fresh ginger, all blended into a silky base enriched with creamy coconut milk. A sprinkle of ground cinnamon adds a subtle hint of spice, while a garnish of fresh parsley or chives brings a vibrant finish. Ready in under an hour, this gluten-free, dairy-free soup is perfect for cozy dinners or as a stunning starter for festive gatherings. Whether served solo or paired with crusty bread, this soul-warming recipe will quickly become a seasonal favorite!
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Recipe Information
Ingredients
- 4 medium parsnips
- 2 medium apples (such as Granny Smith or Honeycrisp)
- 1 large onion
- 1 tablespoon fresh ginger
- 2 large garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup coconut milk (full-fat preferred)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 2 tablespoons fresh parsley or chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and chop the parsnips into 1-inch chunks. Peel, core, and chop the apples into similar-sized chunks.
Spread the parsnips and apples on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Toss to coat, then roast in the preheated oven for 25 minutes, turning halfway through, until tender and golden.
While the parsnips and apples are roasting, peel and chop the onion, ginger, and garlic.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
Add the garlic and ginger to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant.
Remove the roasted parsnips and apples from the oven and add them to the pot with the onion mixture.
Pour in the vegetable stock and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious with hot liquid to avoid splashes.
Stir in the coconut milk, ground cinnamon, and additional salt and pepper to taste. Heat the soup gently for another 2-3 minutes, but do not let it boil.
Ladle the soup into bowls and garnish with freshly chopped parsley or chives, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 23.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1376 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
