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Vegan Parsnip Soup with Apples & Curry Spices

5 from 3 reader reviews
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5 -6
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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

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!

Equipment

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