You will love this cozy vegan soup that celebrates the natural sweetness of parsnips. Their flavor is beautifully complimented by tangy apples, leeks, curry powder, fresh ginger, and garlic. Sometimes only a simple, super creamy puréed soup will do. This parsnip soup recipe has echoes of my Fennel Leek Soup with Walnuts, which also features apples.

I have a complicated history with parsnips! I have not been a fan of this vegetable in the past. It’s only squeaked by into a few recipes here, always combined with other root vegetables or sliced incredibly thin and served raw in a salad. I just always find them too sweet and they remind me of another veg I’m not crazy about–turnips.

I’ve been determined to enjoy them though. A silky smooth soup simmered on the stove seemed like a good starting point. It was important to me to really bolster the savory edge of this recipe with the bulk of parsnips and inclusion of apples. I think we accomplish that here! Along with minced ginger and garlic, I used a slightly spicy curry powder mix as one of the main flavoring components.

Every spoonful has that vegetal sweetness, a bit of tang, warm spice, roasty-creamy notes of cashew, and of course the overall backbone of savory homemade vegetable stock. For straightforward soups like this with minimal ingredients, I do recommend making your own stock if you can. I find it always makes a big difference.

Really hope that you give this parsnip soup a go sometime soon! It’s made me a believer in the goodness of parsnips, so hopefully it can win you over too ;)

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Vegan Parsnip Soup with Apples & Curry Spices

Creamy and velvety, this parsnip soup is made with simple ingredients and cooks up in about 30 minutes. Perfectly cozy and nourishing.

5 from 3 reader reviews

Print Recipe

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr

Servings 5 -6

Ingredients

• 2 tablespoons olive oil
• 1 medium shallot, diced
• 2 leeks, chopped (white and light green parts only)
• 2 cloves garlic, minced
• 2-inch piece ginger, peeled and minced
• 1 tablespoon curry powder
• 2 small apples, peeled and chopped (gala are great)
• ⅓ cup roasted cashews
• 2 lbs (908 grams) parsnips, peeled and chopped
• salt and ground black pepper, to taste
• 5 cups vegetable stock, plus extra (see note)
• ½ teaspoon Tamari soy sauce
• ½ teaspoon apple cider vinegar

Equipment

• Blender

Notes

• I made the little parsnip chips on top of my soup in the air fryer. Slice parsnips nice and thin on a mandolin, and then toss with oil, salt, pepper, spices. Air fry at 350 for 8-10 minutes, shaking the basket here and there.
• 5 cups is the base level of stock needed to purée this soup. I usually add an additional 2 cups of stock once it’s puréed because I like a more fluid texture with a soup like this. Use your discretion!

Instructions

• Place a Dutch oven on the stove over medium heat. Once hot, pour in the olive oil. Add the shallots and sauté until soft, about 4 minutes.
• Add the leeks and continue to sauté until soft, stirring often. This takes about 5 minutes.
• Add the garlic, ginger, and curry powder. Stir for about 1 minute, or until very fragrant.
• Add the apples, cashews, and parsnips. Season generously with salt and pepper and stir. Pour in the vegetable stock and stir again. Cover and bring to a boil and then lower the heat to a simmer. Set the lid slightly askew on top and simmer until parsnips are tender, about 15-20 minutes.
• Ladle some of the soup into an upright, vented blender and blend on high until smooth. I can usually get this volume of soup blended in 2 batches. Return the puréed soup to the Dutch oven and stir in the Tamari and apple cider vinegar.
• Check the soup for seasoning and adjust if necessary. Also, add more stock at this point if you’d like a more fluid texture. Bring the soup back up to a boil and then serve!

Author: Laura Wright

Course: Soup

Diet: Gluten Free, Vegan

Keyword: creamy parsnip soup, parsnip soup recipe, vegan parsnip soup