With winter fast approaching, it's soup making time! This simple, creamy soup is comforting and delicious. Parsnips are a plentiful winter root vegetable that look like a white carrot. This soup is rich in immune supporting Vitamin C and the optional pumpkin seeds are rich in Zinc to help your family stay healthy this holiday season. Enjoy as an appetizer for your holiday meal, or alongside of a hearty salad or sandwich. Freeze the leftovers for up to three months to enjoy on a snow day!

Sweet Apple Parsnip Soup


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • ¾ pound peeled and sliced parsnips
  • ¾ pound peeled and sliced honey crisp apples (or use Granny Smith apples for a more tart flavor)
  • 1 medium Yukon-gold potato, peeled and cubed
  • 4 cups low-sodium vegetable stock
  • ½ teaspoon dried thyme
  • Pepper, to taste
  • Optional topping: toasted pumpkin seeds


  1. Add oil to a soup pot and sauté onion until translucent.
  2. Add sliced parsnips, potato, and apples and cook until soft.
  3. Stir in vegetable stock, thyme, and pepper. Bring to a boil.
  4. Turn off the heat, and allow soup to cool.
  5. Transfer to a blender and puree until smooth or use an immersion blender
  6. Reheat soup to serve and garnish with pumpkin seeds.