Parsnip and Apple Soup with Cinnamon
A velvety soup featuring sweet parsnips and apples, gently spiced with warm cinnamon. This american-inspired soups ready in about 45 minutes pairs peeled and diced parsnips, peeled and diced apples, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and diced parsnips
- 2, peeled and diced apples
- 1, chopped onion
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 1/2 tsp cinnamon
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 1/4 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook for 5 minutes until softened.
- Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1 lb diced parsnips, 2 diced apples, 1/4 tsp salt, and 1/2 tsp cinnamon. Cook for 3 minutes, stirring frequently.
- Step 4: Pour in 4 cups vegetable broth and bring to a simmer. Cover and cook for 20 minutes until parsnips are very tender.
- Step 5: Use an immersion blender to puree soup until completely smooth. Return to low heat and stir in 1/4 cup heavy cream.
- Step 6: Simmer gently for 5 minutes, then adjust salt and cinnamon to taste. Serve hot.
Frequently asked questions
How long does Parsnip and Apple Soup with Cinnamon take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Parsnip and Apple Soup with Cinnamon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and diced parsnips from drying out.
Can I substitute ingredients in Parsnip and Apple Soup with Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Parsnip and Apple Soup with Cinnamon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Parsnip and Apple Soup with Cinnamon?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! The parsnip and apple combination is perfect.
- ★★★★★
This soup was a hit with my family! So comforting on a chilly day.
- ★★★★☆
Made this for my daughter's birthday party; everyone loved it!
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