Parsnip-Apple Soup

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Parsnip-Apple Soup Collage

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!

Apple-Parsnip Soup II
5.0 from 1 reviews
Parsnip-Apple Soup
Prep time
Cook time
Total time
Serves: 3-4 servings
  • 1 cup diced yellow onion (approx. ½ a large onion)
  • 1 tablespoon coconut oil
  • 1 lb parsnips, peeled and chopped
  • 1 large apple, peeled and chopped
  • ½ teaspoon cinnamon
  • 1 teaspoon sea salt
  • 3 cups bone broth
  • 3 slices bacon, fried and sliced
  • 1 leek, cleaned and sliced, white part only
  1. Cook onion in oil in a large pot until translucent.
  2. Add parsnips, apples, cinnamon and sea salt. Saute until cinnamon is fragrant.
  3. Add broth, bring to a boil and then reduce to simmer for 12 minutes, uncovered.
  4. While the parsnip mixture is simmering, fry bacon. Set aside on paper-towel lined plate and allow to cool.
  5. Saute leek until soft. Slice bacon and mix with the leeks. Set aside.
  6. Remove parsnip mixture from heat. Carefully puree in batches in a blender until smooth.
  7. Serve garnished with leek/bacon mixture.


About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

1 comment

  • Lisa says

    Took me forever to get all of the ingredients together. Parsnips are hard to find around here and when I finally had them, I had run out of onions….. Finally made it! Love it! I always feel like parsnips are the happy offspring of a carrot and horseraddish. The apple and onions give their pungent taste a wonderful sweetness and the bacon adds a great crunch element.

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