Apple Parsnip Soup

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This soup may look beautiful, but it’s total comfort food in the bowl. The warm flavors of root vegetables, the sweet flavor of apple, and the richness of the marrow bones combine to make a dish that’s bound to become a family favorite. You can skip the marrow bones to make the soup parve, but it will lack that richness. 

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Apple Parsnip Soup

Yield: 6 servings

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Ingredients

• 2 Tablespoons oil
• 2 spanish onions, diced
• 5 parsnips, peeled and cut in chunks
• 1 large carrot, peeled and cut in chunks
• 1 fuji apple, peeled and cut in chunks
• 2 teaspoons kosher salt
• ½ teaspoon cumin
• 1 frozen garlic cube
• 1 frozen ginger cube
• 2 frozen dill cubes
• 2-3 marrow bones
• 8 cups water
• Root vegetable chips (such as terra chips), crushed, for garnish (optional)

Instructions

In a large pot, heat oil over medium heat. Add onions and cook for about 5-8 minutes, until translucent.

Add parsnip, carrot, apple, salt, cumin, garlic, ginger and dill and continue to cook for about 5-10 minutes, until fragrant.

Add marrow bones and water. Bring to a boil, then reduce flame and simmer for 2-3 hours. Remove marrow bones (I like to put them in a net bag to make them easier to fish out) and blend soup for about 3 minutes, until completely creamy.

Garnish with crushed chips just before serving.

Notes

Plan Ahead: This soup freezes well.

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Enjoy this soup! It’s the perfect addition to your holiday menus! – Miriam 

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