Apple Parsnip Soup

By Levana Kirschenbaum

Parsnips: One of my favorite roots. In this delicious soup, not only does the parsnip not get discarded after cooking, it is indeed the co-star of the show, all the way up there with the apple: What a match! Short, sweet and dazzling ingredient list. Sage and apples: A real celebration of winter flavors, and a perfect showcase for Cooking with fruit. It is naturally low-carb and gluten-free.


1/3-cup olive oil
1 large onion, quartered
4 ribs celery, peeled
2 tablespoons curry
2 stalks lemongrass, minced, or 2 tablespoons ground
2 teaspoons turmeric
3 granny smith apples, unpeeled, grated
4 large parsnips, grated
4 cups unfiltered apple cider
3 tablespoons honey, agave or maple syrup
8 cups water
Salt to taste
3 sprigs fresh sage, leaves only, minced


Heat the oil in a wide heavy pot. In a food processor, coarsely chop the onion and celery. Add to the pot and sauté until translucent. Add the curry, lemongrass and turmeric, and cook 1-2 more minutes. Add all remaining ingredients and bring to a boil. Reduce to medium and cook about 30 minutes. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot.



Recipe: Kosher, parve, soup

This soup is Passover friendly: substitute hot pepper for curry