Creamy Parsnip Apple Soup with Parsley Oil
Updated: Apr 6
Eat seasonally this winter with this Creamy Parsnip Apple Soup drizzled with Parsley Oil!
Let me paint a picture for you. It's a crisp Saturday morning, the air is filled with unlimited potential because you actually woke up at a decent time today. You just finished your second cup of coffee as you make your way down the street (dogs and kids in tow) to the local Farmers Market.
Ugh, doesn't this morning sound perfect? Honestly, if farmer's markets were being held every day of the week, I'd still go. I never grew up going to them, but finally, after 24 years of naivety to the farmer's market experience, my roommates dragged me to one a little over a year ago. And WOW was I missing out! Fresh produce everywhere I turned, freshly cut sunflowers, and even homemade chips and salsa (I know...the perks of living in California).
What I love about farmers' markets is that they make eating seasonally easy (say that three times fast). Everything at a farmer's market is fresh, local, and full of delicious nutrients -- all because the produce was picked at the peak of freshness, and then sold directly to the customer shortly after harvest. We all love eating strawberries year-round, but have you ever considered that their natural season is only in the summer? We've been accustomed to having unlimited access to produce all year long, but really, the best time to eat them is when they are in season.
For instance, apples, like the apples in this Parsnip Apple Soup, are seasonally grown in California during August, September, October, November, December. So if you're reading this during these months, go out and get yourselves some deliciously fresh apples from your local farmers market -- and then go make this soup!
Want more information about what is seasonally grown in your area? Check out this Seasonal Food Guide
Parsnip Apple Soup with Parsley Oil
Author: Micah Siva
1 tbsp olive oil
1 white onion, chopped
2 cloves garlic, chopped
3 stalks celery, chopped
1 green apple, peeled and chopped
1 lb parsnips, peeled and roughly chopped
5 cups stock
1 tin coconut milk
Juice of 1 lemon
Zest of 1 lemon
¼ cup olive oil
¼ cup parsley, fresh
Heat oil in a large pot over medium heat.
Add onion, garlic, and celery to the pot, cook until the onions have softened about 2-3 minutes.
Add the apple, parsnips, and stock. Bring to a boil, and let simmer for 15-20 minutes, or until the parsnips are soft.
Meanwhile, make the parsley oil. Add oil and parsley to a blender or food processor. Strain using a fine sieve. Set aside.
Transfer to a blender or use a stick blender and puree until smooth.
Pour in the coconut milk, stirring to combine. Add lemon juice and zest.
Top with parsley oil.