Best 7 Apple And Parsnip Soup With Coriander Recipes

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Searching for a heartwarming and aromatic soup to enrich your culinary repertoire? Look no further than the tantalizing apple and parsnip soup infused with the vibrant flavors of coriander. This delightful soup combines the sweetness of apples with the earthy notes of parsnips, creating a symphony of flavors that will tantalize your taste buds. With the addition of coriander, this soup transforms into an exotic delight, offering a unique blend of citrusy, nutty, and earthy flavors.

Let's cook with our recipes!

HONEYCRISP APPLE AND PARSNIP SOUP



Honeycrisp Apple and Parsnip Soup image

Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.

Provided by Tara Parker-Pope

Categories     soups and stews, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups diced white onion (1 medium)
1 tablespoon butter
1 cup sparkling wine
2 large parsnips, peeled and roughly chopped, about 2 cups
2 large Honeycrisp apples, peeled and roughly chopped, about 2 cups
1 russet potato or white sweet potato, peeled and roughly chopped, about 1 1/2 cups
1 teaspoon rubbed sage
2 cups vegetable stock
1 cup half-and-half
Sea salt and cracked black pepper (to taste)
1/2 cup sliced green onions (to garnish)

Steps:

  • In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
  • Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
  • Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 1202 milligrams, Sugar 22 grams, TransFat 0 grams

ROASTED APPLE AND PARSNIP SOUP



Roasted Apple and Parsnip Soup image

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
  • Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
  • Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
  • Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g

APPLE AND PARSNIP SOUP WITH CORIANDER



Apple and Parsnip Soup with Coriander image

Categories     Soup/Stew     Fruit     Vegetable     Apple     Parsnip     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 pounds Granny Smith apples, peeled, cored, sliced
1 1/2 pounds parsnips, peeled, sliced
1 large onion, chopped
1 1/2 teaspoons ground coriander
4 cups (or more) canned chicken broth
Chopped fresh parsley
Apple slices (optional)

Steps:

  • Melt butter in heavy large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
  • Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Sprinkle with parsley; garnish with apple slices if desired and serve.

PARSNIP SOUP WITH CORIANDER AND PARSLEY



Parsnip Soup with Coriander and Parsley image

"Parsnips have a grassy flavor that makes me think of Easter," says Alex.

Provided by Alex Guarnaschelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 56

2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling

Steps:

  • Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  • Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  • Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
  • Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  • Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  • Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
  • Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  • Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  • Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.
  • Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
  • Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
  • Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.

CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS



Curried Parsnip and Apple Soup With Parsnip Crisps image

I had this at my friend's house. She is a vegetarian. It was absolutely delicious, I have made it many times since. This recipie is one of Delia Smith's.

Provided by wizkid

Categories     Apple

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 lbs young parsnips, diced into 1 inch cubes
1 medium bramley apple (6 oz)
1 teaspoon coriander seed
1 teaspoon cumin seed
6 whole cardamom pods (seeds only)
1 1/2 ounces butter
1 tablespoon peanut oil
2 medium onions, chopped
2 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ground ginger
2 pints good-flavoured vegetable stock
salt
fresh ground pepper
1 medium parsnip (10-12 oz)
6 tablespoons peanut oil
salt

Steps:

  • Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
  • Remove them and crush them finely with a pestle and mortar.
  • Next, heat the butter and oil in a saucepan until the butter begins to foam.
  • Add the onions and gently soften for about 5 minutes.
  • Add the garlic and cook for 2 minutes.
  • Add the crushed spices along with the turmeric, cayenne and ginger.
  • Stir and cook gently for 5 more minutes.
  • Add the parsmips and stir in the stock.
  • Add salt and pepper and simmer gently for 1 hour without putting on a lid.
  • Then liquidise.
  • For the parsnip crisps.
  • peel and finely slice the parsnip.
  • Heat the oil in a frying pan until it is very hot.
  • fry the parsnip in batches until they are golden brown 2-3 minutes.
  • remove them with a slotted spoon, and put them on kitchen paper to drain.
  • Serve on the heated soup.

Nutrition Facts : Calories 312.7, Fat 22.2, SaturatedFat 6.4, Cholesterol 15.2, Sodium 64.9, Carbohydrate 29.4, Fiber 7.3, Sugar 10.2, Protein 2.2

APPLE PARSNIP SOUP



Apple Parsnip Soup image

This soup is absolutely delicious and makes an elegant first course for a wintertime dinner. This is my own recipe, modified from one found in Bon Appetit with the addition of milk and brown sugar, and my favorite, the cheese crumbles on top.

Provided by PainterCook

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
4 medium granny smith apples, peeled, cored and sliced
1 1/2 lbs parsnips, peeled and sliced
1 large onion, chopped
1 1/2 teaspoons fresh ground coriander
3 cups chicken stock or 3 cups vegetable stock
1 cup milk
3 tablespoons brown sugar
1/2 teaspoon ground black pepper
1 teaspoon sea salt
cheese, crumbles

Steps:

  • Melt butter in large Dutch oven or stock pot over medium-high heat. Add apples, parsnips, onion, and coriander and saute lightly until slightly softened, about 12 minutes.
  • Add the 3 cups stock and 1 cup milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender--about 40 minutes.
  • Remove soup from heat and puree in the pot with an immersible blender, or, puree soup in a blender in small batches. Return soup to pot.
  • Return soup pot to medium-low heat. Add brown sugar, salt, and pepper, stir well to dissolve sugar, and reheat to eating temperature. Serve with cheese crumbles on top. Bleu cheese, roquefort, gorgonzola and fontina cheeses all taste delicious paired with this soup. Crack a bit more black pepper on each bowlful before eating.
  • NOTE: This soup keeps well. You can make it a day ahead and store in a covered crockpot crock in the refrigerator. Reheat later in the crockpot for serving.

Nutrition Facts : Calories 323.5, Fat 11.3, SaturatedFat 6.3, Cholesterol 29.6, Sodium 595.9, Carbohydrate 52.8, Fiber 9.2, Sugar 27.7, Protein 6.5

PARSNIP AND APPLE SOUP



Parsnip and Apple Soup image

Categories     Soup/Stew     Blender     Fruit     Vegetable     Thanksgiving     Quick & Easy     Apple     Parsnip     Fall     Healthy     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

3 Granny Smith apples (about 1 1/2 pounds), divided
1 tablespoon olive oil
5 large shallots, sliced
1 1/4 pounds medium parsnips, peeled, cut into 1/2-inch-thick rounds
1 1/4 teaspoons ground coriander
5 cups (or more) low-salt chicken broth
Plain nonfat yogurt, stirred to loosen

Steps:

  • Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and coriander; stir 1 minute. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
  • Working in batches, puree soup in blender until smooth, thinning with more broth by 1/2 cupfuls as desired. Return soup to pot; bring to simmer. Season to taste with salt and pepper.
  • Meanwhile, cut remaining apple (with peel) into thin slices. Ladle soup into bowls. Drizzle soup with yogurt. Fan several apple slices on top and serve.

Tips:

  • Choose the right apples: Use firm, tart apples like Granny Smith or Braeburn for a balanced flavor. Softer apples like Honeycrisp or Pink Lady can also be used, but they may need to be cooked for a shorter amount of time.
  • Don't overcook the vegetables: Parsnips and apples should be tender but still have a slight bite to them. Overcooking will make them mushy and bland.
  • Use a good quality stock: The stock you use will make a big difference in the flavor of the soup. Use a homemade stock if you have it, or a good quality store-bought stock.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of yogurt for a bit of tang.
  • Garnish with fresh herbs: Fresh herbs like cilantro, parsley, or chives add a nice pop of color and flavor to the soup.

Conclusion:

Apple and parsnip soup is a delicious and nutritious soup that is perfect for a cold fall or winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!

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