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German apple and parsnip soup

Apple and Parsnip soup, aka pastinakensuppe mit apfel

  • Author: Aurora Tedesco
  • Yield: 2 as an entree 1x


Rich but fresh, savory but pleasantly sweet and tart, this fantastic combo of apples, parsnips, and spices, called pastinakensuppe mit apfel in German (or parsnip soup with apples) makes a divine autumn or winter soup!


Units Scale

  • 2 cups veggie broth
  • A lug of canola oil
  • 1 medium sized onion, diced
  • 1 garlic clove, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 large, tart apple, peeled, cored, and roughly chopped
  • 3 parsnips (about 10 ounces), peeled and roughly chopped
  • salt to taste
  • 3/4 cup unsweetened almond milk
  • yogurt for garnish
  • 12 sprigs fresh cilantro, stems removed and discarded



  1. Warm the broth over medium heat.
  2. Heat the oil in a separate soup pot over medium heat. Once hot, add the onion and sauté until just translucent.
  3. Add the garlic and ground spices to the onions, stir well, and continue cooking for one minute.
  4. Add the warmed broth to the onion and spice mix, along with the apple, parsnips, and salt to taste.
  5. Bring the whole thing to a boil, reduce the heat to a simmer, cover, and simmer for 15 minutes.
  6. After 15 minutes, or when the parsnips are tender, remove the pot from the heat and stir in the almond milk.
  7. Blend the soup with an immersion blender (or upright blender if you prefer) until smooth. Give it a taste and adjust the seasons as desired.
  8. Serve it into soup bowls, and garnish with yogurt and cilantro leaves.


Recipe ©KernGesund – Food Revolution, reposted with permission by Aurora Tedesco

  • Cuisine: German
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