Crafting a lusciously creamy soup using sweet, earthy parsnips is simpler than you might think. The secret? Uniting aromatic allies like apple, coriander seeds, and garam masala! This vegan Parsnip Apple Carrot Soup is a tantalizing fusion of autumnal flavours that wrap you in cozy comfort.
As a student dietitian, my journey involved not only learning to nourish others but also embracing the art of resourcefulness. One habit that became second nature was transforming ‘almost-gone’ fridge ingredients into delicious soups. This practice wasn’t just about saving money or reducing food waste; it was a creative endeavour that birthed incredible recipes like this Parsnip Apple Soup.
And these inventive adventures in my kitchen inspired an array of delightful soups that have found their way onto the blog. From the Instant Pot Vegan Broccoli Soup that celebrates simplicity to the Easy Tomato Soup with Fennel that boasts aromatic richness, and not forgetting the Chicken Vegetable Soup that’s a comforting bowl of goodness—these recipes are born from a desire to transform humble ingredients into nourishing, heartwarming meals.
Nutrition highlights
This recipe for parsnip soup packs a nutritional punch.
- Apple’s Natural Sweetness: Apple’s inherent sweetness brings not only a delightful taste but also a wealth of antioxidants and dietary fibre, making it a heart smart choice for managing diabetes and supporting improved digestion.
- Parsnips for Antioxidant Power: Parsnips, rich in antioxidants, particularly polyacetylenes, aid in reducing inflammation and supporting a healthy immune system.
- Gut-Nourishing Prebiotics: Parsnips and apple, containing prebiotic fibre, support a healthy gut environment by promoting the growth of beneficial gut bacteria. These prebiotics act as fuel for the good bacteria in the digestive system, supporting digestive health and overall well-being.
Ingredients
The simple yet vibrant ingredients come together to create a flavourful, comforting pot of goodness:
- Olive oil
- Asafoetida
- Coriander seeds (whole)
- Cumin seeds
- Parsnips
- Carrots
- Apple
- Vegetable stock (no added salt)
- Sea salt
- Garam masala
- Black pepper
- Fresh parsley
How to make it in 5 steps
Crafting this ambrosial soup is an easy journey—let’s explore the steps together in this visual guide.
For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.
My go-to hand immersion blender
Unlock culinary possibilities effortlessly! The Cuisinart Hand Immersion Blender empowers you to mix, puree, and emulsify anything a regular blender can—picture velvety soups, vibrant smoothies, custom aiolis, aromatic pestos, wholesome baby food, and beyond.
Substitution don’t
I’d hesitate to swap the parsnips in this recipe. Their unique sweet and earthy flavour is quite distinctive, and finding an exact substitute might alter the soup’s taste significantly.
Tip for the beginner cook
When you’re heating up the spices in oil, keep an eye on the heat! You want it hot enough to get that beautiful aroma from the asafoetida, coriander seeds, and cumin — without burning them and making your soup taste bitter. Once you catch that fragrance, you’re good to proceed to the next step.
Food safe storage
For safe storage, transfer any leftover carrot and parsnip soup into an airtight container and pop it in the fridge. It’ll stay fresh for up to three days — perfect for easy vegan lunches. If the soup thickens a bit more than you like when reheating, just add a splash of water or stock to get it back to your preferred consistency.
If you decide to whip up this parsnip soup recipe, I’d love to hear what you think! Share your thoughts, snap a pic for Instagram, and tag me @DesilicousRD. Your kitchen adventures always bring a smile to my face!
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Vegan Parsnip Apple Carrot Soup With Garam Masala
Crafting a lusciously creamy soup using sweet, earthy parsnips is simpler than you might think. The secret? Uniting aromatic allies like apple, coriander seeds, and garam masala! This vegan Parsnip Apple Carrot Soup is a tantalizing fusion of autumnal flavours that wrap you in cozy comfort.
Servings 4 servings
Calories 198kcal
Cost $5
Equipment
-
1 hand blender
Ingredients
- 1 tbsp olive oil extra virgin
- ¼ tsp asafoetida
- 1 tbsp coriander seeds
- 1½ tsp cumin seeds
- 4 parsnips medium, peeled, diced into medium chunks, 370 g
- 1 apple large, honey crisp, cut into medium chunks
- 2 carrots medium, peeled, diced into small chunks, 150 g
- 3 cups vegetable broth no added salt
- ¾ tsp salt sea salt
- 1½ tsp garam masala homemade is best
- ½ tsp black pepper
- ¼ cup parsley leaves finely chopped for garnish
Instructions
-
Heat olive oil in a pot, then add asafoetida, coriander seeds, and cumin seeds. Sauté until fragrant.
-
Add parsnips, apple, carrots and vegetable stock to the pot. Bring to a boil, then cover and simmer on low heat for 15 minutes or until the vegetables are tender.
-
Using a hand immersion blender or a regular blender, blitz the mixture until smooth.
-
Season the soup with salt, pepper, garam masala and parsley.
Video
https://youtu.be/Aw7Mvrd-PlsVideo can’t be loaded because JavaScript is disabled: Vegan Parsnip Apple Carrot Soup With Garam Masala (https://youtu.be/Aw7Mvrd-Pls)
Notes
Food safe storage
- For safe storage, transfer any leftover carrot and parsnip soup into an airtight container and pop it in the fridge. It’ll stay fresh for up to three days — perfect for easy vegan lunches. If the soup thickens a bit more than you like when reheating, just add a splash of water or stock to get it back to your preferred consistency.
Tip for the beginner cook
- When you’re heating up the spices in oil, keep an eye on the heat! You want it hot enough to get that beautiful aroma from the asafoetida, coriander seeds, and cumin without burning them and making your soup taste bitter. Once you catch that fragrance, you’re good to proceed to the next step.
Nutrition
Calories: 198kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1172mg | Potassium: 733mg | Fiber: 10g | Sugar: 14g | Vitamin A: 3275IU | Vitamin C: 35mg | Calcium: 87mg | Iron: 2mg
Equipment
-
1 hand blender
Ingredients
- 1 tbsp olive oil extra virgin
- ¼ tsp asafoetida
- 1 tbsp coriander seeds
- 1½ tsp cumin seeds
- 4 parsnips medium, peeled, diced into medium chunks, 370 g
- 1 apple large, honey crisp, cut into medium chunks
- 2 carrots medium, peeled, diced into small chunks, 150 g
- 3 cups vegetable broth no added salt
- ¾ tsp salt sea salt
- 1½ tsp garam masala homemade is best
- ½ tsp black pepper
- ¼ cup parsley leaves finely chopped for garnish
Instructions
-
Heat olive oil in a pot, then add asafoetida, coriander seeds, and cumin seeds. Sauté until fragrant.
-
Add parsnips, apple, carrots and vegetable stock to the pot. Bring to a boil, then cover and simmer on low heat for 15 minutes or until the vegetables are tender.
-
Using a hand immersion blender or a regular blender, blitz the mixture until smooth.
-
Season the soup with salt, pepper, garam masala and parsley.
Video
Notes
Food safe storage
- For safe storage, transfer any leftover carrot and parsnip soup into an airtight container and pop it in the fridge. It’ll stay fresh for up to three days — perfect for easy vegan lunches. If the soup thickens a bit more than you like when reheating, just add a splash of water or stock to get it back to your preferred consistency.
Tip for the beginner cook
- When you’re heating up the spices in oil, keep an eye on the heat! You want it hot enough to get that beautiful aroma from the asafoetida, coriander seeds, and cumin without burning them and making your soup taste bitter. Once you catch that fragrance, you’re good to proceed to the next step.
The post Vegan Parsnip Apple Carrot Soup With Garam Masala appeared first on Shahzadi Devje, Desi~licious RD.