health

Healthy family recipe: Sweet apple parsnip soup

Lizzy Smith RD, LDN, Clinical Dietitian, Healthy Weight Program at Children's Hospital of Philadelphia

Updated: Friday, December 8, 2017, 2:55 PM

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

Ingredients:

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

Instructions:

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

Enjoy!

Lizzy Smith RD, LDN, Clinical Dietitian, Healthy Weight Program at Children's Hospital of Philadelphia

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