parsnip soup

Creamed Apple Parsnip Soup Recipe

Parsnip soup stars one of my favorite roots.

In this delicious apple parsnip soup, not only does the parsnip not get discarded after cooking, it is indeed the co-star of the show, all the way up there with the apple: What a match! You will love the short, sweet and dazzling ingredient list.

Sage and apples:

A real celebration of winter flavors, and a perfect showcase for cooking with fruit, like on Tu Bishvat.

Parsnip soup is naturally low-carb and gluten-free, so I am confident you will go for it!

Immersion blender is inexpensive and fits snugly in your kitchen drawer. It is quite useful, as it affords you a great economy of steps. Blend your soup right in your pot!


  • 1/3 cup olive oil
  • 1 large onion, quartered
  • 4 ribs celery, peeled
  • 2 tablespoons curry (skip on Passover, and substitute a good pinch red pepper flakes)
  • 2 stalks lemongrass, minced, or 2 tablespoons ground (Passover: fresh only. Skip if it proves too hard to find)
  • 2 teaspoons turmeric
  • 3 granny smith apples, unpeeled, grated
  • 4 large parsnips, grated
  • 4 cups unfiltered apple cider
  • 3 tablespoons honey, agave or maple syrup
  • 8 cups water
  • Salt to taste
  • 3 sprigs fresh sage, leaves only, minced


Heat the oil in a wide heavy pot.

In a food processor, coarsely chop the onion and celery. Add to the pot and sauté until translucent. Add the curry, lemongrass and turmeric, and cook 1-2 more minutes. Add all remaining ingredients and bring to a boil. Reduce to medium and cook about 30 minutes. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot.

5 replies
  1. Naomi Krinsky
    Naomi Krinsky says:

    Ok it summer here in Australia but this recipe is exactly what I would order in a classy restaurant. Can’t wait to try it. Thanks Levana

    • Lévana
      Lévana says:

      Dear Rivka I beg to differ. What you describe would be accurate (and indeed undesirable) for prolonged periods of frying, like making shnitzel or deep frying. But sauteing for a couple minutes gives the oil absolutely no time to oxidate. Marinating before making a soup adds a whole other step, which in any case cannot beat the sauteing. Sauteing imparts a whole wonderful layer of flavor, especially in the case of ALL my soups, which are 100% vegetarian and 100% water-based. This of course excludes chicken soup, beef borscht etc, meat soups, but it is true of ALL others.

  2. Isi Teitelbaum
    Isi Teitelbaum says:

    Went wife and I loved your class last night. The chicken famine was outstanding and the parsnip apple soup was great. Of course the berries for dessert with the fruit cake were spectacular glad. We will definitely be visiting again. Your demo is great.

    • Lévana
      Lévana says:

      Isi it was lovely meeting you! I see you relied on your devise’s spell-check. That’s how Tajine became famine: Yikes: Not such a great incentive for anyone to come to my demos: Fortunately the rest of your message gives it away clearly: Hope to see you again soon! I told your wife never to let you go: A lovely man, and who can cook to boot? Are you kidding me?

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