Apple and Parsnip Soup with Nutmeg

Introduction

Apple and Parsnip Soup with Nutmeg is a creamy, velvety soup that brings together the earthy sweetness of parsnips, the bright fruitiness of apples, and the warm spice of nutmeg. It’s a dish that feels both rustic and elegant, making it perfect for cozy family dinners, festive holiday gatherings, or a refined starter for a dinner party.

Parsnips, often underrated, become beautifully sweet when cooked, pairing wonderfully with apples. Nutmeg enhances the flavors with a subtle warmth that lingers pleasantly without overpowering. This is a comforting bowl of goodness that feels nourishing and special at the same time.

Why I Love This Recipe

I love this recipe because it’s a true balance of flavors—sweet, earthy, and lightly spiced. It feels like autumn and winter captured in a bowl. The soup is smooth, creamy, and deeply satisfying, yet light enough to be enjoyed as a starter.

It’s also versatile and forgiving: you can use different apple varieties, adjust the spice level, or make it vegan with plant-based milk. Plus, it’s a recipe that turns simple, humble ingredients into something elegant.

Why This is a Must-Try Dish

• Unique flavor pairing – parsnips + apples = natural sweetness and depth.
• Warm and cozy – nutmeg makes it perfect for chilly evenings.
• Nutritious – high in fiber, vitamins, and antioxidants.
• Elegant yet easy – impressive enough for guests, simple enough for weeknights.
• Make-ahead friendly – tastes even better the next day.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 bowls
• Calories: ~200 kcal per serving

Cuisine & Course

• Cuisine: European-inspired (British/Modern fusion)
• Course: Soup / Starter / Light Main

Ingredients

• 2 tbsp butter or olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 lb (450 g) parsnips, peeled and diced
• 2 medium apples (Granny Smith for tartness or Honeycrisp for sweetness), peeled and chopped
• 4 cups vegetable or chicken broth
• 1 cup milk or cream (or coconut milk for vegan option)
• ½ tsp freshly grated nutmeg (plus more to taste)
• Salt and black pepper, to taste
• Fresh thyme or parsley, for garnish

Simple Cooking Directions

1. Sauté onion and garlic in butter.
2. Add parsnips and apples, cook briefly.
3. Pour in broth, simmer until tender.
4. Blend until smooth.
5. Stir in milk/cream and nutmeg.
6. Adjust seasoning and serve warm.

Step-by-Step Preparation Method

Step 1 – Sauté Aromatics

• Heat butter or oil in a large soup pot over medium heat.
• Add onion and sauté 4–5 minutes until soft and translucent.
• Stir in garlic and cook 1 minute.

Step 2 – Add Parsnips and Apples

• Add diced parsnips and apples to the pot.
• Stir to coat in the aromatics.

Step 3 – Simmer

• Pour in broth.
• Bring to a boil, then reduce heat and simmer 20–25 minutes until parsnips are tender.

Step 4 – Blend

• Use an immersion blender to puree directly in the pot (or transfer in batches to a blender).
• Blend until silky smooth.

Step 5 – Finish the Soup

• Return soup to low heat.
• Stir in milk/cream and freshly grated nutmeg.
• Taste and adjust with salt, pepper, and a little more nutmeg if desired.

Step 6 – Serve

• Ladle into bowls, sprinkle with fresh herbs, and serve hot.

How to Serve

• Serve hot with crusty bread, sourdough toast, or warm rolls.
• Garnish with a drizzle of cream, fresh thyme leaves, or a light dusting of nutmeg.
• For a gourmet touch, add crispy bacon bits, toasted walnuts, or parmesan shavings.

Additional Recipe Tips

• Use freshly grated nutmeg for best flavor.
• For a vegan version, replace butter with olive oil and cream with coconut milk.
• Roast the parsnips before adding them for deeper caramelized flavor.
• Thin the soup with extra broth if you prefer a lighter consistency.

Variations

• Curried Version – add 1 tsp curry powder along with garlic for warmth.
• Apple-Carrot-Parsnip Soup – mix carrots with parsnips for more sweetness.
• Spiced Version – add cinnamon or ginger for a festive twist.
• Chunky Style – blend only half the soup for a more rustic texture.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months. Thaw overnight in fridge before reheating.
• Reheating: Warm gently on the stove, stirring in a splash of broth or milk if too thick.

Special Equipment Needed

• Large soup pot or Dutch oven
• Immersion blender (or regular blender)
• Ladle
• Sharp knife & chopping board

Conclusion

Apple and Parsnip Soup with Nutmeg is a warm, comforting, and nourishing dish that celebrates simple seasonal ingredients in the most flavorful way. With its smooth, velvety texture, subtle sweetness, and cozy nutmeg spice, this soup is perfect for cold evenings, holiday gatherings, or even an elegant dinner starter. Easy to prepare, versatile, and make-ahead friendly, it’s a must-try recipe that’s bound to become a favorite.

Print Recipe

Apple and Parsnip Soup with Nutmeg

Author: Emily Clark Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Calories: 200 kcal per serving

Description

apple and Parsnip Soup with Nutmeg is a creamy, velvety soup that brings together the earthy sweetness of parsnips, the bright fruitiness of apples, and the warm spice of nutmeg. It’s a dish that feels both rustic and elegant, making it perfect for cozy family dinners, festive holiday gatherings, or a refined starter for a dinner party.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp butter or olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 lb (450 g)
• 2 medium apples (Granny Smith for tartness or Honeycrisp for sweetness)
• 4 cups vegetable or chicken broth
• 1 cup milk or cream (or coconut milk for vegan option)
• ½ tsp freshly grated nutmeg (plus more to taste)
• Salt and black pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions

1. Step 1 – Sauté Aromatics : Heat butter or oil in a large soup pot over medium heat. Add onion and sauté 4–5 minutes until soft and translucent. Stir in garlic and cook 1 minute.
2. Step 2 – Add Parsnips and Apples : Add diced parsnips and apples to the pot. Stir to coat in the aromatics.
3. Step 3 – Simmer : Pour in broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until parsnips are tender.
4. Step 4 – Blend : Use an immersion blender to puree directly in the pot (or transfer in batches to a blender). Blend until silky smooth.
5. Step 5 – Finish the Soup : Return soup to low heat. Stir in milk/cream and freshly grated nutmeg. Taste and adjust with salt, pepper, and a little more nutmeg if desired.
6. Step 6 – Serve : Ladle into bowls, sprinkle with fresh herbs, and serve hot.

Keywords: apple and Parsnip Soup with Nutmeg