Roasted Apple & Parsnip Soup

We pride ourselves on a menu that is always changing, growing, and inspired by the season. Parsnips mean one thing, SPRING! To celebrate we created a super simple, sweet yet earthy apple & parsnip soup. Our apples and parsnip soup pair well with a grilled cheese, chips, or fresh bread for dipping!


  • 2 pounds parsnips, peeled and cut into 1/2-inch slices
  • 2 green apples – peeled, cored, and cut into thick slices
  • 2 tablespoons olive oil 
  • kosher salt to taste
  • 6 cups veggie broth
  • 1 russet potato, cut into 8 pieces
  • 1 pinch cayenne pepper
  • ½ cup heavy cream


  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
  3. Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
  4. Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
  5. Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

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