Creamy Parsnip and Apple Soup

Name: Creamy Parsnip and Apple Soup
Cuisine: American
Ingredients: 2 tablespoons neutral oil; 1 onion, sliced; 4 parsnips, sliced ½ inch (12 mm) thick; 1 Honeycrisp apple, quartered and cored; 2 cloves garlic, minced; 1-inch (2.5-cm) piece of fresh ginger, peeled and minced; ½ cup (120 ml) sake; 2½ cups (600 ml) low-sodium vegetable broth; 1 teaspoon sea salt; ¼ teaspoon chipotle pepper powder, or to taste; 1 can (14 oz/400 g) coconut cream; 2 tablespoons chopped fresh parsley

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

The perfect autumn dinner for me is a hot bowl of creamy soup with a slice of rustic sourdough bread. Due to their starchiness, root vegetables offer luscious textures and earthy flavors. This recipe combines parsnips, apples, and coconut cream, creating a velvety, flavorful soup.

Ingredients

2 tablespoons neutral oil
1 onion, sliced
4 parsnips, sliced

Americas
Asia
United States
Iran
Soup
Dinner
Gluten-free
Vegan
Autumn

Method

Heat a large Dutch oven over medium-high heat, add the oil, and sauté the onion until it becomes aromatic and translucent, 5–7 minutes. Add the parsnips and continue sautéing for about 5 minutes before adding the apple, garlic, and ginger to the mix. Sauté everything for an additional 2 minutes to layer in more flavor.

Stir the sake into the soup, picking up any flavor buildup from the