Apple Parsnip Soup

Starter with South Tyrolean Granny Smith apples

Difficulty: easy
Preparation time: 15 min
Baking/cooking time: 30 min
Style: modern
Apple: Granny Smith
250 g (½ lb., or approx. 1½) South Tyrolean apples (Granny Smith)
250 g (½ lb.) parsnips
1 carrot
¼ stalk leek
25 g (1 oz.) celery root
½ red onion
15 g (½ oz.) coconut oil
500 ml (2 cups) vegetable broth
½ teaspoon turmeric
½ tablespoon curry powder
½ tablespoon paprika powder
½ small bunch fresh Italian parsley
½ teaspoon red pepper flakes
½ teaspoon pepper
100 ml (½ cup) almond milk salt to taste

½ Granny Smith apple
½ tablespoon coconut oil
25 g (1 oz.) slivered hazelnuts
½ tablespoon maple syrup
½ teaspoon paprika powder salt and pepper to taste
½ tablespoon minced Italian parsley

500 g (1 lb., or approx. 3) South Tyrolean apples (Granny Smith)
500 g (1 lb.) parsnips
2 carrots
1/2 stalk leek
50 g (2 oz.) celery root
1 red onion
30 g (1 oz.) coconut oil
1,000 ml (4 cups) vegetable broth
1 teaspoon turmeric
1 tablespoon curry powder
1 tablespoon paprika powder
1 small bunch fresh Italian parsley
1 teaspoon red pepper flakes
1 teaspoon pepper
200 ml (1 cup) almond milk salt to taste 

1 Granny Smith apple
1 tablespoon coconut oil
50 g (2 oz.) slivered hazelnuts
1 tablespoon maple syrup
1 teaspoon paprika powder salt and pepper to taste
1 tablespoon minced Italian parsley
1000 g (2 lb., or approx. 6) South Tyrolean apples (Granny Smith)
1000 g (2 lb.) parsnips
4 carrots
1 stalk leek
100 g (4 oz.) celery root
2 red onion
60 g (2 oz.) coconut oil
2,000 ml (8 cups) vegetable broth
2 teaspoons turmeric
2 tablespoons curry powder
2 tablespoons paprika powder
2 small bunch fresh Italian parsley
2 teaspoons red pepper flakes
2 teaspoons pepper
400 ml (2 cup) almond milk salt to taste

2 Granny Smith apples
2 tablespoons coconut oil
100 g (4 oz.) slivered hazelnuts
2 tablespoons maple syrup
2 teaspoons paprika powder salt and pepper to taste
2 tablespoons minced Italian parsley
Sarah Zahn Created by Sarah Zahn

First clean the vegetables, peel them, and cut into large pieces. Peel and core the apples and also cut them into pieces.  Chop the onion coarsely and fry in coconut oil, add the apples, and sauté. Add the remaining vegetables and sauté briefly, then deglaze with vegetable broth. Season with the spices and minced parsley and then boil for thirty minutes until the vegetables are done. If desired, puree, add almond milk, and season. Add additional spices as desired. 

For the topping, wash, core, and dice the apples. Heat coconut oil in a frying pan, roast the hazelnuts in it, caramelize them with maple syrup, and season with paprika as well as salt and pepper. Remove the hazelnuts from the frying pan and then use the same pan to sauté the diced apple. 

Place the soup in bowls, garnish with the hazelnuts, diced apple, and parsley, and serve.

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