Apple Cider and Roasted Parsnip Soup with Sage Croutons
Equipment
- Large baking sheet For roasting parsnips, apples, and onions. If you don’t have one, use two smaller trays.
- Blender or immersion blender A high-speed blender like a Vitamix works great, but an immersion blender is a good alternative and saves dishes.
- Large Pot or Dutch Oven You’ll need something sturdy to simmer the soup.
- Chef’s knife and cutting board Essential for prepping all your veggies and apples.
- Mixing bowl For tossing croutons with oil and seasoning.
Ingredients
For the Soup
- 1 ½ lbs parsnips peeled and chopped into 1-inch chunks
- 2 medium apples preferably Honeycrisp or Fuji, cored and chopped
- 1 medium yellow onion chopped
- 3 cloves garlic peeled and smashed
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cayenne pepper optional, for heat
- 3 cups low-sodium vegetable broth
- 2 cups apple cider not apple juice
- ½ cup canned coconut milk or heavy cream optional for creaminess
For the Sage Croutons
- 3 cups day-old bread cubed (sourdough or rustic white work best)
- 2 tbsp olive oil or melted butter
- 1 tsp dried sage or 6 fresh sage leaves finely chopped
- ½ tsp garlic powder
- Pinch of salt
Instructions
Preheat and Prep
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup. Place the chopped parsnips, apples, onion, and garlic on the baking sheet. Drizzle with olive oil, and season with salt, pepper, cinnamon, nutmeg, and cayenne if using. Toss to coat evenly.
Roast the Veggies
- Roast for 30 minutes, stirring once halfway through, until the parsnips are golden and tender and the apples have started to caramelize. This roasting step deepens the flavor and is what transforms this from a basic fall vegetable soup into a show-stopping autumn harvest soup.
Simmer with Apple Cider
- Transfer the roasted mix to a large pot or Dutch oven. Add the vegetable broth and apple cider. Bring to a gentle boil, then reduce to a simmer. Let it simmer uncovered for about 10-15 minutes so the flavors can meld.
Blend to Perfection
- Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you're using a countertop blender, blend in batches and be careful of the steam. Return the soup to the pot. Stir in coconut milk or heavy cream if using. Taste and adjust seasoning as needed.
Make the Sage Croutons
- While the soup simmers, prepare the croutons. Toss bread cubes in a bowl with olive oil, sage, garlic powder, and salt. Spread onto a baking sheet and bake at 375°F for 10-12 minutes or until golden and crispy. Let cool slightly before serving.
Serve
- Ladle hot soup into bowls and top generously with sage croutons. Add a drizzle of cream or swirl of coconut milk if desired. Garnish with cracked black pepper or a few fried sage leaves for a fancy touch.