Spring Parsnip, Apple & Ginger Soup Recipe

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 calledSpring 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.

What makes this soup a new favorite is how effortlessly it comes together with simple, seasonal ingredients while delivering beautifully balanced flavor. The sweetness of apples, earthiness of parsnips, and gentle warmth of ginger create a dish that feels both comforting and fresh. It’s an easy, one-pot recipe that brings a bright, nourishing touch to any spring day.

---

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

1. Preheat your oven to 375°F.

2. Peel the parsnips for the soup, but save the peels.

3. Toss the peels with olive oil, salt, and pepper until evenly coated.

4. Spread them in a single layer on a baking sheet.

5. Bake for about 12 minutes, checking halfway through. Mix and rotate the tray to ensure even cooking.

6. Serve as a crunchy garnish on your soup or enjoy as a snack.

How to Make the Soup & Get the Perfect Texture

1. Sauté the shallot until soft and fragrant.

2. Add the leek and ginger, cooking until tender and aromatic.

3. Stir in the parsnips, apple, vegetable broth, and water. Simmer until the parsnips are fork-tender.

4. Add the fresh spinach directly to the pot.

5. Blend with an immersion blender until smooth and creamy, then taste and adjust salt as needed.

Storage and Reheating

• Refrigerate: Store the soup in an airtight glass container in the refrigerator for up to 5 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. Add a little water as needed to loosen the texture and restore its silky consistency.

If you make our Spring Parsnip, Apple & Ginger Soup Recipe, 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.

More Like This

Yield: 4

Author: Victoria Kaputskaya

Print

With ImageWithout Image

Spring Parsnip, Apple & Ginger Soup Recipe

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This creamy parsnip, apple, and ginger soup is a refreshing spring recipe. Quick, flavorful, and easy to make in one pot, it’s perfect for cozy lunches or dinner.

Cook modePrevent screen from turning off

Ingredients

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

Instructions

How To Make Parsnip Chips

1. Preheat your oven to 375°F.
2. Peel the parsnips for the soup, but keep the skins.
3. Toss the skins with olive oil, salt, and pepper until evenly coated.
4. Spread them in a single layer on a baking sheet.
5. Bake for about 12 minutes, checking halfway through—mix the skins around and rotate the tray so they cook evenly.
6. Bake until crispy and lightly golden.
7. Serve on top of the soup or as a snack.

1. Sauté: Heat olive oil in a large pot and sauté the shallot until soft and fragrant, then add the leek and ginger and cook until aromatic.
2. Simmer: Add the parsnips, apple, soaked cashews, water, vegetable bouillon, and cook until the parsnips are tender.
3. Add: Stir in the fresh spinach directly to the pot.
4. Blend: Use an immersion blender to puree the soup until creamy and smooth. If it’s too thick, gradually add more hot water.
5. Season: Taste and adjust salt and pepper as needed before serving.

Meet Victoria

Trending Recipes

Shop My Kitchen Faves