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.

Ingredients

Scale

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

Instructions

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