5 Ingredients or Fewer

Apple, Carrot, and Parsnip Soup

January 12, 2012
0 Ratings
  • Serves 4 to 6
Author Notes

I know there are dozens of root soup recipes on this site, but the happenstance nature of this soup's creation prompted me to encourage others. I made a roast chicken earlier this week, and after 3 days of leftovers there were still a few roasted carrots left in the roasting pan. I combined these, a few roasted garlic cloves that were hiding in the cavity of the chicken, and a few more carrots and a parsnip from the fridge. A half apple was sitting on the counter, and so that and another whole apple got thrown into the mix. In this photo I added a hodgepodge of inclusions - Dukkah, pepitas, AND some parmesan cheese. But the soup is really good on its own. —Bevi

What You'll Need
  • 10 medium sized carrots, chopped in i inch chunks but not peeled
  • 1 large parsnip, chopped in 1" chunks but not peeled
  • Salt and pepper
  • 1 1/2 Gala or Fuji apple, peeled and quartered
  • 3 whole cloves roasted garlic (prepared in your preferred method)
  • 6 cups or more homemade, well seasoned chicken stock
  • glug olive oil
  1. Note: if you have no roasted carrots left over from a roast chicken, proceed with the next step, roasting all the root vegetables.
  2. Use any roasted carrots leftover from a roast chicken or other recipe with roasted carrots, and add more to have a total of 10 carrots. Using the fresh carrots and parsnip only, place on a baking sheet and sprinkle with salt, pepper, and a little olive oil. Toss and place in a 425-degree oven for 15 minutes.
  3. Take the roots out of the oven and place in a large saucepan. Add leftover roasted carrots if you have them. Add the apple and the garlic cloves, and pour in the chicken stock. Cook with the lid covered for about 20 minutes, until the roots are somewhat soft.
  4. Blend the contents in 3 batches, making sure to place a towel over the blender lid. Return the pureed contents to the saucepan, and add more chicken stock to achieve the desired consistency. Season with more salt and pepper if necessary. To serve, add whatever inclusions strike your fancy. I recommend dukkah, nuts, creme fraiche, sour cream, Greek yogurt, grated cheeses, soft cheeses, etc.

See what other Food52ers are saying.

  • Bevi
  • AntoniaJames

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

2 Reviews

Bevi January 12, 2012
You are welcome, AJ. I have to admit that I was looking to recycle refrigerator contents for meals and such for Mr. Bevi while I am traveling. Thank goodness for that freezer with meals recycled from other leftovers!
AntoniaJames January 12, 2012
Love the recipe, love its genesis. On my calendar for the weekend. I'm looking forward to it. Thanks so much for posting this! ;o)