This is a delicious and colorful soup we enjoyed on a grey winter’s day. It would also make great soup shots for a party or as an appetizer.

Beet, Parsnip and Apple Soup

Serving Size: 4


  • 2 med. large beets, washed, peeled and chopped
  • 2 large parsnips, washed, peeled and chopped
  • 1 large apple, peeled, cored and chopped
  • 1 red onion, chopped
  • 1 large clove garlic, minced
  • 4 cups vegetable stock
  • 1/4 cup soy yogurt
  • splash red wine of fruit vinegar
  • 1 & 1/2 inch nob ginger, peeled and sliced
  • 3 tablespoons olive oil or vegan margarine
  • 1/2 teaspoon nutmeg
  • 1 teaspoon curry powder
  • 1 teaspoon Chinese 5 Spices
  • 1/4 teaspoon cayenne
  • salt and pepper to taste
  • optional as garnish: soy yogurt,¬† apple chips, radishes, or walnuts

Beet, Parsnip and Apple Soup


  1. To prepare the beets: Wash and peel them, then cut into chunks or cubes.
  2. To prepare the parsnips: Wash and peel them, then cut into chunks or cubes.
  3. Prepare the red onion and garlic.
  4. Heat the oil or vegan margarine in a large soup pot.
  5. Place the onion, beets and parsnips in the pot and begin to saute to soften.
  6. Add the garlic and ginger and 2-3 cups of vegetable sock.
  7. Peel the apple, core, and chop. Add the apple pieces to the cooking soup.
  8. Add the splash of vinegar, and the spices.
  9. Turn the heat down to a rolling simmer, place a lid on the pot and cook until the vegetables are softened (about 20 minutes).
  10. Puree the soup (I use an immersion blender). Depending upon desired thickness, add a bit more vegetable stock, or water to obtain the desired consistency.
  11. Add the soy yogurt and mix well to blend.
  12. Season to taste with additional amounts of salt, cayenne, 5 spices, vinegar or nutmeg. We added a bit more salt, vinegar, cayenne and Chinese 5 spices.
  13. Serve the soup garnished with soy yogurt and optionally some apple chips, radishes  or toasted walnuts.