Roasted Parsnip and MacIntosh Apple Soup


A favourite at Nourish’s 2015 World Food Day Dinner, make sure to try this recipe at home this winter.


1 pound
parsnips, peeled and diced
McIntoshapples, peeled and quartered
ribs of celery, chopped
1 tablespoon
olive oil
1 liter
vegetable broth
2 cups
2 tablespoons
fresh chopped thyme or 2 tsp dried
1 1⁄4 teaspoons
ground coriander
1 tablespoon
maple syrup


  1. Peel and roast the parsnips in a 425 F oven for 25 minutes. Stir in the apples and roast for 15 more minutes.
  2. In a large soup pot, saute the celery and onion in olive oil. Stir in the roasted vegetables.
  3. Add vegetable broth to cover.
  4. Season to taste with salt, pepper, thyme, coriander and maple syrup.
  5. Cook for thirty minutes until everything is tender.
  6. Blend with an immersion blender, check seasonings.
  7. Serve with a dollop of Greek yogurt, or just as it is!

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