Vegan Apple Parsnip Soup with Caramelized Shallots

01.17.18 - BY Nona Raybern

Apple Parsnip Soup probably doesn’t spring to mind when talking about comforting cold-weather meals. But let me change your mind on that one with this amazing vegan recipe.

This soup recipe surprised me in the best way possible. See, parsnips don’t rank very high on the “vegetables I know a lot about” list. I imagine that the parsnip is the love child of potatoes and carrots (don’t quote me on this, there’s no scientific proof that potatoes love carrots). So I thought, heck, let’s give parsnips a chance and sub them in for a soup recipe I love that normally uses potatoes.

The first time I had apples in soup was a transcendent experience. Who knew you could put fruit into savory things? Much like my experience of eating meatballs at IKEA (hello lingonberry sauce!), I learned to embrace the combination of sweet and savory. So, today, we are making a Vegan Apple Parsnip Soup that you don’t have to be vegan to love! Yes, that’s right, this recipe is vegan, but it’s so hearty and delicious that even the most avid of meat eaters in your life won’t mind a bit.

First, boil the parsnip, apples, and garlic together with a bit of rosemary. Drain all of it into a colander and remove the rosemary sprig (try to get all the little stems that may have broken off out). Process this entire mixture through a food mill using the finest disc setting. We love the Endurance® Food Mill for its durability. You can also use a food processor, blender, or immersion stick, but we like to keep things classic here at RSVP International.

It should look mashy mashy, like this.

Next, add the liquids and spices and get it back onto the stove-top. Cook the soup on medium heat for about 15 more minutes, to really meld all the flavors together.

Cook down and caramelize your shallots while the soup is simmering. Ladle the soup into bowls and top with a slight drizzle of coconut oil and caramelized shallots.

Vegan Apple Parsnip Soup with Caramelized Shallots

Bon appetit!

Apple Parsnip Soup with Caramelized Shallots

This Apple Parsnip Soup is comforting, flavorful, and vegan! Coconut milk brings the cream, while parsnips and apples provide texture. 

Course

Main Course
Cuisine

Vegan

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 50 minutes

Servings 4 servings

Ingredients

Apple Parsnip Soup

  • 3
    Parsnips, cubed
  • 3
    Golden Delicious apples, cubed
  • 4
    cloves
    Garlic
  • 1
    sprig
    Rosemary
  • 1
    12 oz
    Can of Coconut Milk
  • 2 1/2
    cups
    Vegetable Stock
  • 1
    tbs
    Ground Ginger
  • 1
    tsp
    Cinnamon
  • 1
    tbs
    Sea Salt
  • 1
    tbs
    Raw Sugar
  • 1
    tsp
    Black Pepper

Caramelized Shallots

  • 1
    Shallot, thinly sliced
  • 2
    tbs
    Coconut Oil
  • 1
    pinch
    Sea Salt
  • 1
    pinch
    Granulated Sugar

Instructions

For the Soup

  1. Peel and cube parsnips and apples into rougly 1" x 1" pieces. Add parsnip, apple, garlic, and rosemary to pot of boiling salt water. Boil for 15 minutes, or until parsnip and apples are soft. 

    Remove from stove and drain into colander. Remove rosemary sprig. Process entire pot through food mill on finest setting back into the pot. Add can of coconut milk, vegetable stock, and spices. Return to stove at medium heat and let cook, stirring frequently, for 15 minutes. 

For the Caramelized Shallots

  1. While soup is cooking, take a small saucepan and add 2 tbs coconut oil over medium heat. Once coconut oil is fully melted, add thinly sliced shallots. Add sugar and salt once shallots start to turn slightly brown. Cook until completely caramelized, being careful not to burn. 

Recipe