Ingredients
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2 pounds parsnips, peeled and cut into 1/2-inch slices
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2 green apples - peeled, cored, and cut into thick slices
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2 tablespoons olive oil
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kosher salt to taste
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6 cups chicken broth
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1 russet potato, cut into 8 pieces
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½ cup heavy whipping cream
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1 pinch cayenne pepper
Directions
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
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Spread parsnips and apples out onto the prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
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Roast in the preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
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Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
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Purée apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Chef's Notes:
You can use a mixture of chicken broth and water instead of only chicken broth, if desired.
A diced yellow onion could be added to the roasted vegetables. I didn't want this too sweet, so I tried without one, and it was amazing, but I'll try the next batch with that addition.
Nutrition Facts (per serving)
273 | Calories |
12g | Fat |
40g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 273 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 5g | 27% |
Cholesterol 27mg | 9% |
Sodium 92mg | 4% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 9g | 33% |
Total Sugars 12g | |
Protein 3g | 6% |
Vitamin C 35mg | 39% |
Calcium 75mg | 6% |
Iron 1mg | 7% |
Potassium 782mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.