Photo Credit: Tom Regester

Fennel, Parsnip, and Apple Soup

Sometimes you need a weeknight soup that is quick as a wink to cook, with vibrant flavor and color.

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Fennel, Parsnip, and Apple Soup

Fennel, Parsnip, and Apple Soup

Sometimes you need a weeknight soup that is quick as a wink to cook, with vibrant flavor and color.
Course: Soup
Keyword: comfort food, fennel soup, parsnip soup
Servings: 6

Ingredients

  • 3 tablespoons olive oil, plus a little for drizzling
  • 2 large fennel bulbs (1 1/2 pounds total), chopped small, a few fronds reserved for garnish
  • 4 parsnips (1 1/2 pounds total), chopped small
  • 3 small apples (1 pound total), cored and chopped small
  • 1 cup water
  • 2 tablespoons fresh sage leaves
  • 1 tablespoon grated fresh ginger
  • 1 1/2 teaspoons ground coriander
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper, plus more as needed
  • 8 cups Trash or Treasure Broth or high-quality store-bought broth
  • 3 tablespoons apple cider vinegar Flaky sea salt

Instructions

  • In a large pot, heat the oil over mediumhigh heat. Add the fennel, parsnips, apples, water, sage, ginger, coriander, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the apples are mushy and the liquid has evaporated, 6 to 8 minutes.
  • Stir in the broth, bring to a boil, then reduce the heat to maintain a simmer and cook until the parsnips are completely soft, about 20 minutes more.
  • Working in batches, transfer to a blender and puree, or use an immersion blender directly in the pot. Stir in the vinegar and remaining 1 teaspoon salt. Adjust the seasoning to taste.
  • Ladle into bowls and top with a drizzle of oil, a few fennel fronds, a couple grinds of pepper, and some flaky sea salt (if you want).

Notes

Help Yourself
Excerpted from Help Yourself: A Guide to Gut Health for People Who Like Delicious Food © 2020 by Lindsay Mailtand Hunt. Published by Houghton Miffilin Harcourt.
 
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