Directions. In a small pot over medium heat, place apples, parsnips and the bulk of the apple peels and barely cover with grapeseed oil. Cover and cook until very soft.

Directions . In a large saucepot or Dutch oven, melt butter over medium-high heat. Add parsnips, carrots, apple and onion, ...

But it turns out apples have been used in soup for literally hundreds of years. Per the Washington Post , “Fruit soups were part of the Pennsylvania Dutch menu in the 18th and 19th centuries ...

Grab a bowl of these fall soups, like apple-parsnip and turkey-wild rice soup, which are lower in calories and high in fiber and/or protein for a nourishing and cozy meal.

Parsnip and Apple Soup with Gouda and Walnuts. Perfect for an autumn meal, this puréed parsnip and apple soup is topped with tangy cheese and toasted walnuts. Preparation time: 25 minutes.

Olive oil. 1 onion, finely diced. 800g parsnip, peeled and chopped. 2 large apples, peeled, cored and chopped. 1.5 litres chicken or vegetable stock. ¼ cup cream ...

With infinitely variable settings and an incredible 1,000-watt motor, whizzing up a soup like this takes no time at all. 5. Once you’re happy with the texture, stir in the cream.

The blender is the perfect appliance for super-creamy, extra-satisfying fall soups.Here are a handful of our easiest, most delicious blended soup recipes featuring fall flavors like butternut ...

The combination has even received the royal seal of approval.