Roasted Apple and Parsnip Soup

Prep Time:

Cook Time:



About the Recipe


  • 1-cup cashews (soaked)

  • 1 tsp. Thyme (chopped)

  • ½ tsp. Nutmeg

  • 1 tbsp. Garlic

  • 1 leek (washed and diced)

  • 1 Onions (diced)

  • 4 stalks of Celery (diced)

  • ½ fennel bulb (diced)

  • 6 cups Vegetable stock

  • 1 tbsp. Apple cider vinegar

  • 1 tsp. ginger

  • 1 tbsp. Dijon mustard

  • 1 tsp. black mustard seed

  • 1-cup nut milk

  • 1 lb. parsnips

  • 2 pears

  • 2 Apples

Garnish ideas for the bowl

  • Walnuts (crushed)

  • Walnut oil

  • Vegan blue cheese

  • Croutons (Gluten Free)


  1. Peel parsnips and take of the tops and tails

  2. Core all the apples and pears

  3. Place the apples, pears and parsnips onto a baking sheet lined with parchment paper.

  4. Sprinkle them with salt pepper and cinnamon then place into an oven at 400F for 10-15 minutes

  5. In a large thick bottomed pot add 2-3 tbsp. of olive oil and heat on medium heat for 1-2 minutes

  6. Once the oil is heated add the onions, fennel, and celery. Sautee until the onions are slightly tender. (about 5-7 minutes)

  7. Add the ginger, garlic, nutmeg, mustard seeds and Dijon

  8. Heat for only another minute or 2.

  9. Add the vegetable sock and apple cider and bring to a boil

  10. Turn the soup to a simmer and for 5-10 minutes.

  11. Add the parsnips, apples and pears

  12. Once the mixture comes to a boil again and all the vegetables are soft, turn of the pot and allow to sit 5 minutes

  13. Ladle the soup into a blender and puree until smooth, and continue to do so until all the soup is pureed completely and place back into the pot.

  14. Bring back to a simmer and add the thyme, salt and pepper to taste.