Sweet and creamy, lightly spiced, this soup is very tasty.

Irish Apple Parsnip Soup

Serving Size: 4


  • 1 & 1/2 pounds parsnips, peeled and cut in chunks
  • 1 large apple, peeled, cored and cut into chunks
  • 2 tablespoons olive oil
  • 3 cups vegetable bouillon
  • 1/2 teaspoon sage
  • 1/2 teaspoon ground cloves
  • 1/4-1/3 cup soy cream
  • optional parsley chopped as garnish or a few slices of apples


  1. Prepare the parsnips and apple.
  2. Heat the olive oil in a large pot, add the parsnip and apple pieces.
  3. Saute lightly, turning to insure that the parsnips are evenly coated with the oil.
  4. Add the vegetable bouillon cloves and sage.
  5. Cook at a low boil until the parsnips are soft (about 10 mints).
  6. Puree the soup to a smooth consistency (I use an immersion blender).
  7. Add the soy cream to create the desired thickness.
  8. Serve garnished with chopped parsley or apple slices.


Adapted from www.inmamaskitchen.com. According to “Mama’s Kitchen” the Irish would say, “Out of the kitchen comes the tune.”