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I live in the Mid-Atlantic region of the US and I have to tell you, after living in many other places all over the globe, this region has a flawless autumn season. You know those postcard-perfect pictures of autumn you see on Pinterest? Those shots are probably snapped in my neck of the woods. The weather is clear-skied and warm in the day with soft breezes rustling beautifully changing leaves and crisp in the evenings reminding you to get in the mood for cozy fires and warm apple cider. It’s truly the time of year when this region shines and shows folks what is magical about living here.
It’s this gorgeous season that inspired me to make this yummy soup. It’s simple, it’s fast, and it is loaded with fall flavors. To make it a little more filling as a main dish, try adding some shredded roasted chicken. Happy autumn, everyone!
- Cook onion in oil in a large pot until translucent.
- Add parsnips, apples, cinnamon and sea salt. Saute until cinnamon is fragrant.
- Add broth, bring to a boil and then reduce to simmer for 12 minutes, uncovered.
- While the parsnip mixture is simmering, fry bacon. Set aside on paper-towel lined plate and allow to cool.
- Saute leek until soft. Slice bacon and mix with the leeks. Set aside.
- Remove parsnip mixture from heat. Carefully puree in batches in a blender until smooth.
- Serve garnished with leek/bacon mixture.