Amazing Apple Cider Roasted Parsnip Soup

Apple cider roasted parsnip soup has quickly become my go-to comfort food, especially when the leaves start to turn. I remember the first time I tried making this recipe for friends; the aroma of caramelized parsnips and sweet apples filled my kitchen, and everyone was instantly drawn in. It’s a delightful change from your typical creamy soups, offering a beautiful balance of sweet and savory notes that just screams autumn. This apple cider parsnip recipe is so easy to whip up, even on a busy weeknight. Let’s get cooking!

Why You’ll Love This Apple Cider Roasted Parsnip Soup

This soup is a hug in a bowl, and I know you’ll adore it for so many reasons:

• It’s incredibly **easy to make**, perfect for busy weeknights.
• The **sweet and savory roasted parsnips** offer a unique flavor profile.
• It’s a fantastic way to use seasonal produce.
• The apple cider parsnip recipe is naturally vegetarian and can easily be made vegan.
• It’s wonderfully creamy without being heavy, thanks to the apple cider and optional coconut milk.
• The crispy sage croutons add a delightful crunch and herbaceous note.
• This healthy roasted parsnip side dish is both satisfying and nourishing.
• It’s a beautiful, vibrant soup that looks as good as it tastes.

Ingredients for Apple Cider Roasted Parsnip Soup

Here’s what you’ll need to create this delightful soup. I find that using good quality apple cider really makes a difference in the final flavor of this apple cider parsnip recipe.

• 1 ½ lbs parsnips, peeled and chopped into 1-inch chunks – these are the stars, offering a sweet, earthy base.
• 2 medium apples, preferably Honeycrisp or Fuji, cored and chopped – their sweetness complements the parsnips beautifully.
• 1 medium yellow onion, chopped – for a foundational aromatic sweetness.
• 3 cloves garlic, peeled and smashed – adds a subtle savory depth.
• 2 tbsp olive oil – for roasting the vegetables.
• 1 tsp kosher salt – to enhance all the flavors.
• ½ tsp black pepper – for a touch of warmth.
• ½ tsp ground cinnamon – complements the apples and parsnips.
• ¼ tsp ground nutmeg – adds a cozy, warm spice note.
• ¼ tsp cayenne pepper (optional) – if you like a little heat.
• 3 cups low-sodium vegetable broth – the liquid base for our soup.
• 2 cups apple cider (not apple juice) – this is key for that distinct cider flavor.
• ½ cup canned coconut milk or heavy cream (optional) – for extra creaminess.
• 3 cups day-old bread, cubed (sourdough or rustic white work best) – for our sage croutons.
• 2 tbsp olive oil or melted butter – for toasting the croutons.
• 1 tsp dried sage or 6 fresh sage leaves, finely chopped – for fragrant croutons.
• ½ tsp garlic powder – to season the croutons.
• Pinch of salt – for the croutons.

How to Make Apple Cider Roasted Parsnip Soup

This recipe for apple cider roasted parsnip soup is surprisingly simple, and the results are so worth it. Roasting brings out the natural sweetness of the parsnips and apples, creating a depth of flavor that’s just incredible.

1. Step 1: Preheat your oven to 400°F (200°C). I like to line a large baking sheet with parchment paper for easy cleanup – it’s a lifesaver!
2. Step 2: Place the chopped parsnips, apples, onion, and smashed garlic cloves onto the prepared baking sheet. Drizzle everything generously with 2 tbsp olive oil. Now, season it all with 1 tsp kosher salt, ½ tsp black pepper, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and that optional ¼ tsp cayenne pepper if you’re feeling a little spicy. Toss it all together until the vegetables are evenly coated.
3. Step 3: Roast the mixture for about 30 minutes. Give it a good stir halfway through. You’re looking for the parsnips to be beautifully golden and tender, and the apples should start to get nicely caramelized. The smell that fills your kitchen at this point is amazing!
4. Step 4: Carefully transfer the roasted parsnips, apples, onion, and garlic to a large pot or Dutch oven. Pour in the 3 cups low-sodium vegetable broth and the 2 cups apple cider. This is where the magic really starts to happen for our parsnips roasted in apple cider.
5. Step 5: Bring the liquid to a gentle boil, then immediately reduce the heat to a simmer. Let it simmer uncovered for about 10-15 minutes. This allows the flavors to meld together.
6. Step 6: Now for the pureeing! Use an immersion blender to carefully blend the soup until it’s wonderfully smooth and creamy. If you don’t have an immersion blender, you can do this in batches using a countertop blender, just be careful of the hot steam.
7. Step 7: Return the pureed soup to the pot. If you want an extra creamy texture, stir in the ½ cup canned coconut milk or heavy cream now. Give it a taste and adjust the seasonings if necessary.
8. Step 8: While the soup is simmering, let’s make those croutons. In a bowl, toss the 3 cups day-old bread cubes with 2 tbsp olive oil or melted butter, 1 tsp dried sage (or finely chopped fresh sage), ½ tsp garlic powder, and that pinch of salt.
9. Step 9: Spread the seasoned bread cubes onto a baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until they are perfectly golden and crispy.
10. Step 10: Ladle the hot soup into bowls and top generously with your freshly made sage croutons. Enjoy this delicious easy roasted parsnips apple cider dish!

Pro Tips for the Best Apple Cider Roasted Parsnip Soup

I’ve learned a few tricks over the years that really elevate this soup. Follow these tips, and you’ll have a restaurant-worthy dish every time!

• Don’t overcrowd the baking sheet when roasting the parsnips and apples; give them space to caramelize, not steam. Use two sheets if necessary.
• Always use real apple cider, not apple juice. The cider has a deeper, more complex flavor that is essential for this apple cider parsnip recipe.
• For the creamiest soup, use an immersion blender directly in the pot. If using a standard blender, blend in batches and be cautious with hot liquids.
• Make sure your bread is day-old for the best croutons – fresh bread tends to get gummy.

What’s the secret to perfect Apple Cider Roasted Parsnip Soup?

The real secret lies in properly roasting the parsnips and apples until they’re deeply caramelized. This intensifies their natural sweetness and creates the rich base for our parsnips roasted in apple cider.

Can I make Apple Cider Roasted Parsnip Soup ahead of time?

Yes! You can roast the vegetables and prepare the soup base a day in advance. Store the pureed soup in the refrigerator and reheat gently before serving. Prepare the croutons separately and toast them just before serving for maximum crispiness.

How do I avoid common mistakes with Apple Cider Roasted Parsnip Soup?

A common pitfall is not roasting the vegetables long enough, which can lead to a bland flavor. Also, avoid using apple juice instead of cider. Finally, don’t skip the croutons – they add a crucial textural contrast to this delightful sweet and savory roasted parsnips dish.

Best Ways to Serve Apple Cider Roasted Parsnip Soup

This delectable soup is wonderful on its own, but I love pairing it with a few things to make it a complete meal. It’s a fantastic seasonal roasted parsnip recipe that’s perfect for a cozy evening.

• Serve it as a starter for a Thanksgiving or fall dinner. It’s a lighter, yet flavorful, option that won’t weigh your guests down.
• For a more substantial meal, I like to serve it with a simple green salad dressed with a vinaigrette, or some crusty bread for dipping.
• You could also offer it alongside a roasted chicken or pork tenderloin for a lovely parsnip and apple cider side dish that complements richer meats beautifully.

Nutrition Facts for Apple Cider Roasted Parsnip Soup

Here’s a general idea of what you can expect in each serving of this comforting soup. Remember that the exact amounts can vary depending on your specific ingredients and any optional additions you choose.

• Serving Size: Approximately 1.5 cups
• Calories: 320
• Fat: 15g
• Saturated Fat: 6g
• Protein: 5g
• Carbohydrates: 42g
• Fiber: 6g
• Sugar: 22g
• Sodium: 550mg

Nutritional values are estimates and may vary based on specific ingredients used, especially if you add cream or coconut milk to your apple cider parsnip recipe.

How to Store and Reheat Apple Cider Roasted Parsnip Soup

This delicious apple cider parsnip soup is fantastic for meal prep! Once it’s cooled down, I like to transfer any leftovers into airtight containers. You can keep it in the refrigerator for about 3 to 4 days. For longer storage, this soup freezes beautifully for up to 3 months. Just make sure it’s completely cooled before sealing the container or freezer bag. When you’re ready to enjoy your parsnips roasted in apple cider again, the best way to reheat is gently on the stovetop over low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave.

Frequently Asked Questions About Apple Cider Roasted Parsnip Soup

Can I use apple juice instead of apple cider in this recipe?

While you can technically use apple juice, I highly recommend sticking with real apple cider for this apple cider parsnip recipe. Apple cider has a richer, more complex flavor and a slightly thicker consistency that really makes the dish shine. Apple juice can be a bit too sweet and thin, which won’t provide the depth of flavor we’re aiming for with these parsnips roasted in apple cider.

What are some good garnishes for Apple Cider Roasted Parsnip Soup?

Beyond the crispy sage croutons, which I absolutely adore, there are other ways to dress up this soup! A swirl of heavy cream or coconut milk adds a beautiful finish. Toasted pumpkin seeds or pepitas offer a nice crunch, and a sprinkle of fresh thyme or finely chopped chives adds a lovely pop of green and fresh flavor to your sweet and savory roasted parsnips.

How can I make this Apple Cider Roasted Parsnip Soup vegan?

Making this soup vegan is super easy! Simply ensure you use vegetable broth and opt for the canned coconut milk instead of heavy cream. For the croutons, use olive oil or melted vegan butter instead of regular butter. This way, you get all the deliciousness of the easy roasted parsnips apple cider without any animal products!

Is this soup good for meal prep?

Absolutely! This seasonal roasted parsnip recipe is fantastic for meal prep. You can make the soup base and roast the vegetables a day or two ahead of time and store them separately in the fridge. Then, just combine, heat, and blend when you’re ready to serve. The croutons are best made fresh, but you can toast them a day in advance and store them in an airtight container at room temperature.

Variations of Apple Cider Roasted Parsnip Soup You Can Try

This apple cider parsnip soup is wonderfully versatile, and I love experimenting with it! Here are a few ways you can mix things up to suit your tastes or dietary needs.

• Make it Heartier: For a more substantial meal, try adding some cooked white beans or lentils to the soup before blending. This turns your delightful parsnip and apple cider side dish into a complete and satisfying main course.
• Spicy Kick: If you enjoy a little heat, you can certainly amp up the spice. Add an extra pinch of cayenne pepper during the roasting phase, or even a finely chopped jalapeño with the onions for a fiery twist on this seasonal favorite.
• Creamy Vegan Option: For a richer, dairy-free experience, I often use full-fat canned coconut milk instead of heavy cream. It adds a lovely subtle sweetness and velvety texture to the apple cider glazed parsnips.
• Slow Cooker Method: If you prefer a hands-off approach, you can adapt this apple cider parsnip recipe for your slow cooker. Roast the vegetables as directed, then combine them with the broth and cider in the slow cooker and cook on low for 4-6 hours. Blend as usual.

Amazing Apple Cider Roasted Parsnip Soup

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• Author: basmer1517
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A cozy autumn soup featuring the sweet and savory flavors of roasted parsnips and apples, enhanced by apple cider and topped with crispy sage croutons.

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Ingredients

Scale 1x2x3x

• 1 ½ lbs parsnips peeled and chopped into 1-inch chunks
• 2 medium apples preferably Honeycrisp or Fuji, cored and chopped
• 1 medium yellow onion chopped
• 3 cloves garlic peeled and smashed
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp cayenne pepper optional, for heat
• 3 cups low-sodium vegetable broth
• 2 cups apple cider not apple juice
• ½ cup canned coconut milk or heavy cream optional for creaminess
• 3 cups day-old bread cubed (sourdough or rustic white work best)
• 2 tbsp olive oil or melted butter
• 1 tsp dried sage or 6 fresh sage leaves finely chopped
• ½ tsp garlic powder
• Pinch of salt

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Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the chopped parsnips, apples, onion, and garlic on the baking sheet. Drizzle with olive oil, and season with salt, pepper, cinnamon, nutmeg, and cayenne if using. Toss to coat evenly.
3. Roast for 30 minutes, stirring once halfway through, until the parsnips are golden and tender and the apples have started to caramelize.
4. Transfer the roasted mix to a large pot or Dutch oven. Add the vegetable broth and apple cider.
5. Bring to a gentle boil, then reduce to a simmer. Let it simmer uncovered for about 10-15 minutes.
6. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches.
7. Return the soup to the pot. Stir in coconut milk or heavy cream if using. Taste and adjust seasoning.
8. While the soup simmers, prepare the croutons. Toss bread cubes in a bowl with olive oil, sage, garlic powder, and salt.
9. Spread croutons onto a baking sheet and bake at 375°F for 10-12 minutes or until golden and crispy.
10. Ladle hot soup into bowls and top generously with sage croutons.

Notes

• For easier cleanup, line your baking sheet with parchment paper.
• If you don’t have a large baking sheet, use two smaller ones.
• A high-speed blender or an immersion blender works best for pureeing the soup.
• If using a countertop blender, be careful of the steam when blending hot soup.
• Day-old sourdough or rustic white bread is recommended for the croutons.
• Add cayenne pepper for a touch of heat.
• Coconut milk or heavy cream are optional for added creaminess.
• Garnish with cracked black pepper or fried sage leaves.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting and Simmering
• Cuisine: American

Nutrition

• Serving Size: Approximately 1.5 cups

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