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.