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Time
50 min
Serving
6 persons
Calories
0
A flavorful, cozy soup featuring the warm notes of parsnips and apples, perfect for autumn.
Ingredients
- extra-virgin olive oil: 2 Tbsp (none)
- shallots: 2 piece (diced)
- fresh thyme: 1 Tbsp (none)
- parsnips: 5 piece (peeled and cut into ½-inch rounds)
- apples: 3 piece (cored and diced)
- Salt: 0 tsp (to taste)
- vegetable broth: 4 cups (none)
Metric Conversion
Stages of cooking
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In a large stockpot over medium-high heat, warm the olive oil. Add the shallots and cook for 3 to 5 minutes, or until softened.
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Add the thyme, parsnips, and apples, and cook for another 5 to 7 minutes. Season with salt.
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Add the broth, stir to combine, and bring to a boil. Lower the heat to medium-low and cook for 20 to 25 minutes, or until the parsnips are fork-tender.
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Remove the soup from the heat and puree with an immersion blender until smooth. Serve warm.
