Apple & Parsnip Soup

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serves 2 for a hearty lunch or light dinner

 1 tablespoon extra virgin olive oil, plus a little for garnish
1 cup sliced leeks, white part only
1 pound parsnips, peeled and roughly chopped
2 apples, cored and roughly chopped
1/8 teaspoon cayenne pepper
1 sprig fresh thyme, reserving some leaves for garnish
4 cups water or vegetable broth
fine sea salt & freshly ground pepper to taste


Add olive oil to a heavy soup pot and heat on medium high. When the oil is warm, add leeks, parsnips, apples and cayenne. Cook, stirring occasionally, until vegetables are bright and aromatic, about 10 minutes.

Ladle the vegetables and broth into the Vitamix container. Leave a little gap in the lid facing away from you and, with your hand on the lid, start blending on the lowest setting – this way you won’t blow the lid off the machine. Increase the blending speed slowly, going all the way up to high. Blend for about 5 minutes until the soup is nice and hot and you have a nice soup texture. If it’s too thick, add a bit more water or broth.

Season with salt and pepper, to taste – this recipe is particularly great if you add more pepper than you might think you need – the pepper is a great counter for the sweetness of the parsnips.

Pour into warm bowls and garnish with a swirl of olive oil and some fresh thyme leaves. Delightful served with warm crusty bread and a nice glass of your favorite white wine!

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