This comforting soup is a vibrant celebration of autumn's bounty, blending the subtle sweetness of parsnips with the tartness of apples. Its creamy consistency and fragrant aroma make it a perfect dish for cool weather days. Beautifully served in earthy ceramic bowls and garnished with fresh chives, this soup not only looks inviting but delivers a satisfying, heartwarming meal. An excellent choice for an easy, nutritious, and flavorful dinner ready in less than an hour.
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium parsnips, peeled and chopped
- 2 medium apples, peeled and chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and and pepper to taste
- Chopped chives chives (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until fragrant and softened, about 5 minutes.
- Add the parsnips and apples, stirring occasionally, until they start to soften, about 8 minutes.
- Pour in the vegetable broth, bringing the mixture to a boil.
- Reduce heat, cover, and simmer until parsnips and apples are tender, about 20 minutes.
- Blend the soup with an immersion blender until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- Return the soup to the pot, stir in the heavy cream, thyme, nutmeg, salt, and pepper.
- Simmer for another 5 minutes to allow the flavors to meld together.
- Serve hot, garnished with chopped chives.
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 25g | Protéines: 3g | Fat: 13g | Sucre: 10g