Apple Parsnip Soup, Feb 2019

Apple Parsnip Soup 


2 ½ tablespoons oil, vegetable or olive oil 

1 ½  large onions, peeled and chopped  

6 medium parsnips, peeled and chopped  

3 medium tart apples, peeled and chopped 

2 cloves garlic, diced 

Pinch of ground cloves 

3 stems fresh thyme  

¼  cup heavy cream 

2 tablespoons and 2 teaspoons Original NOBULL Scratch Starter Concentrate 

6 ½  cups water 

¼  cup pepitas, lightly toasted 


Heat oil over medium-high. 

Add onion and cook until softened, about 5 minutes. 

Add parsnips, apples, garlic, and clove.  

Cook 2 minutes or until garlic softens, stirring often.  

Add NOBULL, water, and thyme. 

Reduce heat to medium-low and cover. 

Cook until parsnips and apples are tender, approx. 25 minutes. 

Discard thyme. 

Using a blender, blend smooth. Add additional water if the soup is too thick  

Stir in cream. 

Season to taste—adding additional NOBULL and blending again if needed/desired. 

Garnish with pepitas. 

 Serves: 4-6 people

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