This Parsnip & Apple Soup was everything I hoped it would be–and it actually left me feeling excited that I had leftovers in the fridge. (Please tell me I’m not the only one who sometimes looks begrudgingly at last night’s dinner, and wishes it were…I don’t know, a pizza?)
My favourite thing about this Parsnip & Apple Soup is that it is packed with fibre and protein, making it a much heartier soup to add to your weekly rotation! Plus, it comes together so quickly, and can be easily reheated throughout the week. So without further ado, let’s get into it.
How To Make Parsnip & Apple Soup with Prosciutto and Blue Cheese
To make this Parsnip & Apple Soup, you’ll want to start by chopping up your onion, garlic, parsnips and apples. You can definitely peel your apple, but I like to leave it on for extra fibre (plus, who has the time?)
Add olive to a pot on medium-high heat, and toss in your onion and garlic, sauteeing it until the onions become translucent. Then you can add in your parsnips, apple, thyme, white beans, broth, thyme, salt and pepper.
Bring to a boil, and simmer for twenty minutes, or until the parsnips are tender. Remove from heat.
If you have an immersion blender, I definitely would recommend using that to puree the soup. Unfortunately I don’t, so I’m just doing it in the blender. Just reminder, when using it in the blender, it’s very hot and that hot air needs to be able to escape somehow. So to do that, take the little clear plastic top off of the lid of your blender, and place a kitchen towel over it. Once you turn on the blender, move the towel out of the way just enough for the steam to escape without making a big mess!
Next portion it into bowls and top with crispy prosciutto, blue cheese! I also added microgreens for colour, but that’s totally optional!
Ingredients
Parsnips
Apple
White Cannellini Beans
Chicken Broth
Yellow Onion
Garlic
Fresh Thyme
Prosciutto
Blue Cheese
What do you think? Will this Parsnip & Apple Soup make it into your weekly rotation?
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Parsnip & Apple Soup with Prosciutto and Blue Cheese
Equipment
- 1 Blender
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 1 lb parsnips, peeled and chopped
- 1 apple, chopped
- 1 15-oz can white canellini beans, drained
- 4 cups chicken broth
- 1 tbsp fresh thyme
- 1 tsp salt
- 1/2 tsp pepper
To garnish:
- 1/2 cup blue cheese, crumbled
- 1/2 cup crispy prosciutto, crumbled
- microgreens (optional)
Instructions
- Add oil to pot on medium-high heat. Add in onion and garlic, and cook for 5-7 minutes, until onions are translucent.
- Add in parsnips, apple, beans, broth, thyme, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes.
- Puree in blender.
- Portion into bowls, and top with blue cheese, prosciutto and microgreens. Enjoy!
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