Parsnip cream soup with beetroot and apple – Vegan

Comforting, vibrant, and packed with earthy-sweet flavor, this vegan parsnip cream soup is a celebration of seasonal goodness. Creamy roasted parsnips form the velvety base, subtly sweetened with crisp apple and balanced by the deep, earthy notes of roasted beetroot. A swirl of beetroot purée adds a beautiful pop of color and a hint of tang, while the apple lends a refreshing brightness. Perfect for cozy evenings or an elegant starter, this plant-based soup is as nourishing as it is beautiful.

Ingredients: (For 5 servings)

• 500 g parsnips
• 100 g raw almonds
• 1 large onion
• 1 beetroot (I had yellow, you can also use red or white)
• 1 green apple
• 1 leek stalk
• fresh parsley
• a tablespoon of curry powder
• a piece of ginger
• 2 cloves of garlic
• 2 cubes of concentrated soup base
• olive oil
• 1200 ml of water
• salt + pepper
• breadcrumbs for serving, whichever you like (optional – I had some with red beetroot, you can also use croutons)

Preparation:

Peel the parsnip and cut it into coarse pieces. Peel the onion, cut it into quarters, and then into coarse slices. Wash the leek and cut it into equal slices. Peel the garlic and cut it into large pieces, as well as the ginger. Peel the apple and cut it into cubes. Peel the beetroot and cut it into cubes.

Roughly chop the almonds with a knife and toast them in a dry pan over medium heat for a few minutes, stirring frequently to prevent burning. Once golden and fragrant, remove from the pan and set aside.

In a large pot, heat enough olive oil to lightly coat the bottom. Once hot, add the leek, onion, ginger, and garlic. Sauté over high heat for about 3 minutes, stirring occasionally. Add the chopped apple, beetroot, and parsnip, stir to combine, then reduce the heat to medium. Cook for another 5 minutes, stirring often to prevent sticking or burning.

Pour in 1200 ml of water, then add the soup concentrate cubes and curry powder. Stir well, cover the pot with a lid, and let the soup simmer for 20 minutes, stirring occasionally.

After 20 minutes, turn off the heat and carefully transfer the soup to a blender-safe container. Blend until smooth, or to your desired consistency. Season with freshly ground black pepper, chopped parsley, and salt to taste. Stir well to combine.

Transfer the soup to the serving bowl and sprinkle the toasted almonds and pepper on top if desired.

Serve with pitas browned for a minute in the pan or with croutons.

If you try the recipe, let me know how you liked it! 😊

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