Parsnip Soup with Apple Butter (AIP, Paleo, Whole30)

Parsnips are earthy and slightly sweet, with a subtle nuttiness and an almost cinnamon-like quality that I swear I can taste every time I cook with them. Pretty elaborate for a vegetable that looks like a pale carrot. And when they’re simmered, they become incredibly smooth and creamy. For this autumn soup, I pair parsnips with apples to enhance that natural sweetness, then blend everything into a silky, dairy-free purée. Then, I top it with golden roasted parsnip cubes for a little texture, alongside a swirl of apple butter, fresh thyme and a touch of truffle salt. The soup is naturally nightshade-free and potato-free, but it doesn’t feel like an alternative to anything. It’s elegant, distinctly autumnal, and special enough that I’d happily welcome it to the Thanksgiving table.

How this recipe fits AIP, Paleo and Whole30

This creamy parsnip soup is AIP, Paleo and Whole30 compatible. Honestly, this is your move if you’re craving a creamy potato soup this fall. Parsnips give you that same smooth, velvety texture without potatoes or nightshades, whether you’re avoiding them for AIP or for another reason.

I use mace in place of nutmeg to keep the recipe seed-spice-free for AIP, but I’ve actually come to prefer its more mild flavor. If you have nutmeg in your spice drawer and it works for you, go ahead and use it.

You’ll also want to check the label on your apple butter. Apple butter is essentially just applesauce cooked down until it’s dark, thick and concentrated, but store-bought versions can contain added sugar, preservatives or stabilizers. You can find clean ones on the shelf, you just might have to look around.

And finally, I get a little fancy with a sprinkle of truffle salt over the finished soup. Popular brands are generally just truffle and salt, but check your ingredients and use it at your own discretion.

Free subscriber gift

Exclusive recipes + a simple way to meal plan

Get five recipes I’ve never published on the site — from cozy winter squash soup to shrimp al pastor bowls — plus my easy one-page system for planning lunches + dinners all week.

Plus, I’ll send new recipes and the occasional update your way. Unsubscribe anytime.

Roast the parsnip garnish. Cut enough parsnips into a small dice to measure one cup. Then toss them in oil, season with salt, and roast them in the oven until they’re tender on the inside and caramelized on the outside. You can set these aside to use at the end. These little parsnip cubes will garnish the soup and add texture.

Make the soup. Sweat the onion and celery in a bit of oil until they’re softened and the onions are translucent. Then, add in the garlic and cook for just about another minute. Add in the mace (or nutmeg), a bundle of thyme leaves and a few bay leaves. Then add in the remainder of the parsnips – cut into coins – and the apple chunks. Top with just enough stock to cover — which I find is usually around 5 cups — then simmer it covered until the parsnips are very tender.

Putting the parsnips right into the stock preserves the pale color of the parsnip and leaves a very silky, smooth soup. We’ll bring in all that delicious roasted parsnip flavor with the topping, like the best of both worlds.

Purée the soup. When the parsnips are tender, pick out the bay leaves and the thyme bundle and discard them. Add some lemon juice and purée the soup with an immersion blender or a countertop blender. I tend to reach for the countertop blender here to ensure a creamy, velvety soup that’s not grainy. You can add additional stock as needed to achieve the right consistency.

Top bowls with a swoop of apple butter, a handful of the roasted parsnips, fresh thyme and — if you’re feeling luxurious — a dash of truffle salt. I love the way earthy truffle and parsnip go together. It’s definitely optional, but a little truffle-infused salt is just enough to make this soup feel extra special.

Save this Recipe

Enter your email below and I’ll send it right to your inbox.

Please enable JavaScript in your browser to complete this form.

Page Title URL

Email *

SAVE THIS RECIPE

By saving this recipe, you will also receive regular email updates from Salt & Well.

Parsnip Soup with Apple Butter

5 from 1 vote

This creamy parsnip soup blends earthy parsnips and sweet apples into a silky dairy-free purée, topped with apple butter, roasted parsnips, fresh thyme and truffle salt.

Print Recipe Pin Recipe

Total Time:45 minutes mins

Servings: 6 (1 cup) servings

Author: Christina Marche

Ingredients

• 2½ lb parsnips, peeled and trimmed
• 1½ tbsp olive oil or avocado oil, divided
• 1 large onion, roughly chopped (about 1½ cups)
• 2 celery ribs, roughly chopped (about ½ cup)
• 2 cloves garlic, roughly chopped
• 2 medium apples, peeled and cored, peeled and cored
• ¼ tsp mace or nutmeg
• 6 sprigs fresh thyme, tied into a bundle, plus more leaves for garnish
• 2 bay leaves
• 6 cups chicken stock or vegetable stock
• 1 tbsp fresh lemon juice
• Kosher salt
• Apple butter, for garnish
• Truffle salt, optional, for garnish

Instructions

• Heat the oven to 425°F.
• Cut enough parsnip into a small dice to measure 1 cup; cut the remaining parsnips into roughly 1-inch pieces. Cut the apples into chunks.
• Arrange the diced parsnips on a prepared baking sheet, toss with ½ tablespoon oil and season with salt. Roast for 10 to 12 minutes, or until golden and caramelized around the edges and easily pierced with a fork. Set aside for serving.
• Meanwhile, heat the remaining 1 tablespoon of oil in a large stockpot over medium heat. Add the onion and celery with a pinch of salt and cook until softened and the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute, until fragrant.
• Add the remaining parsnips, apples, mace, thyme bundle and bay leaves. Season generously with salt and add enough stock to just cover the vegetables. It’s fine to hold some back and adjust later. Bring to a simmer, then cover, reduce the heat and cook for 20 to 25 minutes, until the parsnips are very tender and offer no resistance when pierced with a fork.
• Remove and discard the thyme bundle and bay leaves. Add the lemon juice, then purée with an immersion blender until completely smooth, or carefully transfer the soup in batches to a countertop blender. Add additional stock as needed and season to taste with salt.
• To serve, ladle the soup into bowls and top with a spoonful of apple butter, the roasted parsnips, fresh thyme leaves and, if desired, a sprinkle of truffle salt.

Course: Soup

Cuisine: AIP, AIP Modified, Paleo, Whole30