Creamy Spring Parsnip, Apple & Ginger Soup

Soups & Salads

Mar 19

Why This Will Be Your New Favorite Spring Soup

Greetings from the East Coast! The weather this year has been quite unpredictable. One day we’re enjoying 70-degree February sunshine, and the next we’re caught in a March snowstorm. It’s been, shall we say, a little emotionally draining. So, I’ve decided to manifest spring a bit early and launched a new series called Spring Greens! In this series, I’ll be sharing what’s in season and ideas for cooking with these ingredients. And just as the name suggests, green produce will take center stage, shining on the plate in all its glory.

This green parsnip, apple, and ginger soup is creamy, lightly sweet, and wonderfully refreshing, the taste of spring in a bowl.

Table of Contents

Why This Will Be Your New Favorite Spring Soup
Cooking with the Seasons: Parsnip, Apple & Ginger
Ingredients You’ll Need
How To Make Parsnip Chips
How to Make the Soup & Get the Perfect Texture
Storage & Reheating

Cooking with the Seasons: Parsnip, Apple & Ginger

Parsnips, apples, and ginger grow in the same season, and as the saying goes, whatever grows together, cooks together. Parsnips bring a subtle earthiness, apples add natural sweetness, and ginger adds a bright, zesty kick. Together, they create a balanced, flavorful, and refreshing soup that feels like spring in a bowl.

Ingredients You’ll Need

2 large parsnips, medium dice, keep the skin on
1 leek (white and light green parts)
1 shallot, small dice
1 apple, diced, skin on
1–2” piece of ginger, grated
¼ cup cashews, soaked
2 cups water + 2 cups vegetable bouillon
3 cups spinach
Olive oil, salt, and pepper

How To Make Parsnip Chips

Preheat your oven to 375°F.
Peel the parsnips for the soup, but save the peels.
Toss the peels with olive oil, salt, and pepper until evenly coated.
Spread them in a single layer on a baking sheet.
Bake for about 12 minutes, checking halfway through. Stir and rotate the tray to ensure even cooking.
Continue baking until the chips are crispy and lightly golden.
Serve as a crunchy garnish on your soup or enjoy as a snack.

How to Make the Soup & Get the Perfect Texture

Sauté the shallot until soft and fragrant.
Add the leek and ginger, and continue sautéing until the leek is tender and aromatic.
Add the parsnips, apple, and vegetable broth and water. Simmer until the parsnips are tender.
Stir in the fresh spinach directly into the pot.
Use an immersion blender to blend the soup until smooth and creamy.
Taste and adjust the salt as needed.

Storage and Reheating

Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3–4 days.
Freeze: Let the soup cool completely, then transfer to a freezer-safe container. Freeze for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm gently on the stove over low to medium heat, stirring occasionally until heated through.

If you make our Easy Spring Parsnip, Apple, Ginger Soup, love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.