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The Vegan Kitchen: Parsnip and Apple Soup
This lovely, creamy soup is very soothing and has a great delicate flavor. It’s texture is enhanced by a sprinkling of deep fried parsnip shreds.
YIELD: Makes about 6 cups
INGREDIENTS
- For soup
- 1 large boiling potato
- 2 parsnips (about 1/2 pound), peeled and chopped fine
- 3 shallots, chopped fine (about 1/4 cup)
- 1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
- 1 apple, preferably Granny Smith or other sour variety
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon oil for frying
- 2 to 2 1/2 cups “no chicken chicken broth” or other flavorful vegetable stock
- 1 ½ cup unsweetened soy milk
- For fried parsnip
- vegetable oil for deep-frying parsnip
- 1 parsnip, peeled and cut into thin strips (e.g. with a vegetable peeler)
PREPARATION
- Make soup:
Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in oil over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and chopped apple. Simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches, add soy milk and transfer to a large saucepan. Add salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
- Make fried parsnip:
In a heavy saucepan deep-fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
Serve soup topped with fried parsnip.
Copyright 2018 Eva-Maria Simms
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Vox Populi 
Thank you for sharing this recipe! It’s freezing cold here and then soup is just the best 😍
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I asked Eva about the apple. She said to chop it and add it at the same time as the broth. I’ve revised the recipe accordingly.
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What was done with the apple? Did not see any mention about the apple in preparation.
Also, if the parsnip is already blended how it can be fried?
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Thanks! I’ve added the apple to the preparation. The parsnip is listed in two places: two for the soup and one for the fried topping.
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Thank you. Will try this out.
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Eva made the soup a few days ago. It’s wonderful! I had always thought parsnips were a weird and useless product. Now I know better.
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Fried parsnips with potatoes, onions, garlic and ginger tastes quite good.
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🙂
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