For a holiday dinner, a bowl of soup is always a good idea as the first course. That’s why I decided to share my recipe for apple parsnip soup. It’s a great opener to a meal, and a delight as part of a holiday meal.

Apple parsnip soup is a subtle soup with lots of texture which rates high on the comfort factor. A small bowl is all you need to serve to open up your guests’ appetites, which should get them a little excited and ready for everything else you have on the menu.


Apple Parsnip Soup by Diverse Dinners


I’m so glad my mother is visiting right now, because I can share what I cook with her. If she likes it, she’ll give it a rave review, but if she doesn’t, she will immediately tell you what she thinks it needs. 

I thought this apple parsnip soup would benefit from adding some almonds for crunch, but my mother insisted that the nutmeg I added was all it needed. I agree with her now, the freshly grated nutmeg rounds out this soup wonderfully.


Apple Parsnip Soup by Diverse Dinners


Soups are easy to make, all you have to do is conquer one recipe with a few ingredients. Once you’ve done that you should be able to experiment and find your way to making new and interesting soups.

If you’re a novice in the kitchen and want to try one of my recipes, this is the one. The ingredients are piled into one pan, cooked on a medium heat and then zapped in a blender. Finally it is finished off in the pan to get the right texture and flavor. It took me minutes to make.


Serves 3-4

Apple Parsnip Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 tbsp unsalted butter
  • 1/4 cup shallots (minced)
  • 2 cloves garlic (grated)
  • 2 celery stalks (sliced)
  • 4 large parsnips (peeled and cut into 2" pieces)
  • 1 large granny smith (peeled, cored and diced)
  • 5 cups unsalted chicken stock
  • Kosher salt to taste
  • Nutmeg to serve
  • Equipment & Utensils
  • Large saucepan with cover
  • Grater or microplane
  • Blender


  1. Melt butter in saucepan, then add shallots and garlic.
  2. Sauté shallots and garlic until flavors release then add celery.
  3. Sauté to mix ingredients up then add parsnips and apple.
  4. Sauté again then add three cups of chicken stock.
  5. Stir to mix then cover and allow to cook - approx. 10-15 mins.
  6. Once parsnips are soft and almost breaking apart, transfer ingredients in saucepan to blender.
  7. Blend on high setting for 30-45 minutes, then return contents of blender to saucepan.
  8. Place saucepan on medium heat then add remaining two cups of chicken stock.
  9. Stir vigorously then add salt to taste.
  10. Be careful not to over salt.
  11. Serve in small bowls and garnish with nutmeg - ideally freshly grated rather than ground.